The wok
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The obsessive mastermind behind one of the decade's bestselling 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, The Wok provides endless ideas for brightening up dinner.
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Prijs:
Taal: en
Bindwijze: Digitaal luisterboek
Oorspronkelijke releasedatum: 08 maart 2022
Illustraties: Nee
Hoofdauteur: J. Kenji López-Alt
Verteller: Eric Jason Martin
Hoofduitgeverij: Tantor Media
Studieboek: Nee
EAN: 9781666190649