The Wok
(eAudiobook)
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.
Notes
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.
Hoopla Extract Information
hooplaId | 14737987 |
---|---|
title | The Wok |
kind | AUDIOBOOK |
price | 3.04 |
active | 1 |
pa | 0 |
profanity | 0 |
children | 0 |
demo | 0 |
rating | |
abridged | 0 |
dateLastUpdated | Jan 15, 2023 12:21:19 AM |
Record Information
Last File Modification Time | Nov 23, 2023 02:47:59 AM |
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Last Grouped Work Modification Time | Nov 23, 2023 11:07:02 PM |
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511 | 1 | |a Read by Eric Jason Martin. | |
520 | |a 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. | ||
538 | |a Mode of access: World Wide Web. | ||
650 | 0 | |a Cooking. | |
650 | 0 | |a Cooking, Chinese. | |
650 | 0 | |a Food science. | |
650 | 0 | |a Reference books. | |
700 | 1 | |a Martin, Eric Jason,|e reader. | |
710 | 2 | |a hoopla digital. | |
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