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The Wok: Recipes and Techniques
(eAudiobook)

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Contributors:
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 (sound recording : hoopla Audio Book), 1666190659 (sound recording : hoopla Audio Book)

Notes

Restrictions on Access
Digital content provided by 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: Recipes and Techniques. Unabridged. [United States]: Tantor Media, Inc.

Chicago / Turabian - Author Date Citation (style guide)

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

Chicago / Turabian - Humanities Citation (style guide)

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

MLA Citation (style guide)

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

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
2c3846a2-310e-9fbc-71b3-d135a204a7d7
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Hoopla Extract Information

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Record Information

Last File Modification TimeMar 31, 2022 02:56:40 AM
Last Grouped Work Modification TimeJul 03, 2022 06:24:30 AM

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