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The Wok: Recipes and Techniques. J. Kenji Lopez-Alt

The-Wok-Recipes-and-Techniques.pdf
ISBN: 9781324050186 | 672 pages | 17 Mb

• The Wok: Recipes and Techniques
• J. Kenji Lopez-Alt
• Page: 672
• Format: pdf, ePub, fb2, mobi
• ISBN: 9781324050186
• Publisher: Norton, W. W. & Company, Inc.

Downloading audiobooks on blackberry The Wok: Recipes and Techniques

Notes From Your Bookseller The talent behind the bestselling The Food Lab returns with a culinary/scientific exploration of the world's most popular cooking pan. As a proponent of molecular gastronomy, Lopez-Alt has blended science with art to explain why recipes work, but he leavens the facts with an engaging writing style that has brought him fans everywhere. One of Time's 10 Most Anticipated Cookbooks of 2022 The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

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Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you're ready to cook home-style and restaurant-style dishes from 
The Wok: Recipes and Techniques - J. Kenji López-Alt
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Reviews - J. Kenji López-Alt
Reviews for The Wok: Recipes and Techniques "We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery.
Cookbook review: Master the stir-fry and beyond - Atlanta
Then I received a copy of “The Wok: Recipes and Techniques” (Norton, $50), the much-anticipated follow-up to food science guru J. Kenji 
The Wok: Recipes and Techniques (Hardcover) - Politics and
Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J.
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From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.
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Recipes and Techniques From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of 
The Wok: Recipes and Techniques a book by J. Kenji López-Alt
Featuring more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, Type: HardcoverDimensions: 8.8 X 10.8 X 1.3 inches | 4.65 pouPrice: $50.00 $46.00Publisher: W. W. Norton & Company$46.00 · ‎In stock
The Wok: Recipes and Techniques - Symposium Books
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