The wok: recipes and techniques
(Book)
"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"--
Notes
López-Alt, J. K. (2022). The wok: recipes and techniques. First edition. New York, NY: W.W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2022. The Wok: Recipes and Techniques. New York, NY: W.W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Wok: Recipes and Techniques. New York, NY: W.W. Norton & Company, Independent Publishers Since 1923, 2022.
MLA Citation (style guide)López-Alt, J. Kenji. The Wok: Recipes and Techniques. First edition. New York, NY: W.W. Norton & Company, Independent Publishers Since 1923, 2022. Print.
Record Information
| Last Sierra Extract Time | Marked for Re-extraction |
|---|---|
| Last File Modification Time | Jun 30, 2022 04:47:14 PM |
| Last Grouped Work Modification Time | Jun 30, 2022 04:47:10 PM |
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| 100 | 1 | |a López-Alt, J. Kenji,|e author. | |
| 245 | 1 | 4 | |a The wok :|b recipes and techniques /|c J. Kenji Lopez-Alt. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY :|b W.W. Norton & Company, Independent Publishers Since 1923,|c [2022] | |
| 300 | |a 658 pages :|b color illustrations ;|c 28 cm | ||
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| 338 | |a volume|b nc|2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 625-627) and index. | ||
| 520 | |a "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"--|c Provided by publisher. | ||
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