The wok: recipes and techniques
(Book)
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More Details
Published:
New York, NY : W. W. Norton & Company, [2022].
Format:
Book
Edition:
First edition.
Physical Desc:
658 pages : color illustrations ; 28 cm
Language:
English
ISBN:
9780393541212, 0393541215, 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 López-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 López-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. López-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.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2022. The Wok: Recipes and Techniques. New York, NY, W. W. Norton & Company.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Wok: Recipes and Techniques. New York, NY, W. W. Norton & Company, 2022.
MLA Citation (style guide)López-Alt, J. Kenji. The Wok: Recipes and Techniques. First edition. New York, NY, W. W. Norton & Company, 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 Horizon Extract Time | May 17, 2024 02:50:10 PM |
|---|---|
| Last File Modification Time | May 17, 2024 02:50:10 PM |
| Last Grouped Work Modification Time | May 17, 2024 02:50:09 PM |
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| 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 López-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 López-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. López-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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