The Wok

Descriere

The Wok. Recipes and Techniques

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. 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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. Lopez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.   Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.

Despre autor

J. Kenji López-Alt

bucătar și scriitor american de gastronomie · n. 1979

James Kenji López-Alt este un bucătar și scriitor de gastronomie american. Prima sa carte, „The Food Lab: Better Home Cooking Through Science” (Laboratorul Culinar: Gătit mai bun acasă prin știință), a cunoscut un succes critic și comercial, figurând pe lista bestsellerilor New York Times și câștigând Premiul Fundației James Beard din 2016 pentru cea mai bună carte de gătit general.