DESCRIPTION : 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. PRODUCT DETAILS : ISBN : 9780393541212 BY (AUTHOR) Lopez-Alt, J. Kenji PUBLISHER : WW Norton & Co PUBLICATION DATE : March 08, 2022 COUNTRY OF PUBLICATION : United States IMPRINT : WW Norton & Co LANGUAGE : English AGE : General PRODUCT FORM : Hardback DIMENSION : 277 mm x 226 mm WEIGHT : 2130 g PRODUCT CATEGORY : Lifestyle, Hobbies & Leisure
