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The Wok
(eAudiobook)

Book Cover
Average Rating
Published:
[United States] : Tantor Media, Inc., 2022.
Content Description:
1 online resource (1 audio file (19hr., 44 min.)) : digital.
Status:
Description

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 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, The Wok provides endless ideas for brightening up dinner.

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More Details
Format:
eAudiobook
Edition:
Unabridged.
Language:
English
ISBN:
9781666190656, 1666190659

Notes

Restrictions on Access
Instant title available through hoopla.
Participants/Performers
Read by Eric Jason Martin.
Description
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 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, The Wok provides endless ideas for brightening up dinner.
System Details
Mode of access: World Wide Web.
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Citations
APA Citation (style guide)

Lopez-Alt, J. K., & Martin, E. J. (2022). The Wok. Unabridged. [United States], Tantor Media, Inc.

Chicago / Turabian - Author Date Citation (style guide)

Lopez-Alt, J. Kenji and Eric Jason, Martin. 2022. The Wok. [United States], Tantor Media, Inc.

Chicago / Turabian - Humanities Citation (style guide)

Lopez-Alt, J. Kenji and Eric Jason, Martin, The Wok. [United States], Tantor Media, Inc, 2022.

MLA Citation (style guide)

Lopez-Alt, J. Kenji, and Eric Jason Martin. The Wok. Unabridged. [United States], Tantor Media, Inc, 2022.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
5a0107eb-8b16-c019-d2da-178f085a36c4
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Hoopla Extract Information

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Record Information

Last File Modification TimeNov 23, 2023 02:47:59 AM
Last Grouped Work Modification TimeNov 23, 2023 11:07:02 PM

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