The wok: recipes and techniques
(Book)
Author:
Published:
New York, NY : W.W. Norton & Company, Independent Publishers Since 1923, [2022].
Physical Desc:
658 pages : color illustrations ; 28 cm
Status:
Description
"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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More Details
Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9780393541212
Notes
Bibliography
Includes bibliographical references (pages 625-627) and index.
Description
"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"--,Provided by publisher.
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Citations
APA Citation (style guide)
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.
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.
Staff View
Grouped Work ID:
2c3846a2-310e-9fbc-71b3-d135a204a7d7
Record Information
| Last Sierra Extract Time | Apr 19, 2024 06:04:04 PM |
|---|---|
| Last File Modification Time | Apr 19, 2024 06:04:25 PM |
| Last Grouped Work Modification Time | Apr 19, 2024 06:04:11 PM |
MARC Record
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| 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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| 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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