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The wok: Recipes and Techniques

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"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 Lopez-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 Lopez-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. Lopez-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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ISBN:
9780393541212
9780393541229
9781666190656
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Grouping Information

Grouped Work ID2c3846a2-310e-9fbc-71b3-d135a204a7d7
Grouping Titlewok recipes and techniques
Grouping Authorj kenji lopez alt
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-05-29 03:18:09AM
Last Indexed2022-05-28 17:03:19PM
Novelist Primary ISBN9780393541212

Solr Details

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subject_facetCookbooks
Cooking -- Technique
Cooking, Chinese
title_displayThe wok : recipes and techniques
title_fullThe Wok : Recipes and Techniques [electronic resource] / J. Kenji Lopez-Alt
The Wok Recipes and Techniques
The wok : recipes and techniques / J. Kenji Lopez-Alt
title_shortThe wok
title_subRecipes and Techniques
topic_facetCooking
Cooking & Food
Cooking, Chinese
Nonfiction
Technique