The Wok: Recipes and Techniques – Kitchen Arts & Letters
The Wok: Recipes and Techniques – Kitchen Arts & Letters
Pre-order to receive a signed copy of this rigorous new book on one of the most versatile cooking tools in any kitchen..
The Food Lab author J. Kenji Lopez-Alt brings his insightful, scientifically focused approach to this ancient cooking vessel, serving up recipes but even more importantly techniques for making the most of what he calls the most versatile pan in your kitchen.
To be frank, if you simply want ideas for stir-frying, you will find this book overwhelming. The Wok is written for the cook who cares about the metallurgical properties of a good wok, wants guidance on the choice of cooking oil, and wants to learn about properly cutting vegetables, meat and poultry so that they stir-fry effectively.
There are recipes, of course, almost all of them for dishes that come from wok-using cultures in East Asia. You can learn to prepare buchimgae, the Korean pancake; jook, congee and their many variations; and Cantonese-style clams in black beans sauce. But you'll also learn how to batter and dredge foods for deep frying, how to steam-boil eggs, and even how to stuff and shape the dumplings you'll be pan-frying.
This is an impressively thorough, exciting book.
Hardcover. Color photographs throughout.
Cookbook Preview: The Wok: Recipes and Techniques by J. Kenji López-Alt (2022)
Cookbook Preview: The Wok: Recipes and Techniques by J. Kenji López-Alt (2022)
The Food Lab author J. Kenji Lopez-Alt brings his insightful, scientifically focused approach to this ancient cooking vessel, serving up recipes but
The Wok: Recipes and Techniques
Food and Drink Books Kitchen Arts & Letters
The Wok: Recipes and Techniques: López-Alt, J. Kenji: 9780393541212: : Books
The Wok: Recipes and Techniques: López-Alt, J. Kenji: 9780393541212: : Books
The Wok: Recipes and Techniques (Hardcover)
The Wok - By J Kenji López-alt (hardcover) : Target
The obsessive mastermind behind one of the decade's bestselling 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.
The Wok: Recipes and Techniques [Book]
Food and Drink Books Kitchen Arts & Letters
Pre-order to receive a signed copy of this rigorous new book on one of the most versatile cooking tools in any kitchen.
The Wok: Recipes and Techniques
The Wok: Recipes and Techniques: López-Alt, J. Kenji: 9780393541212: : Books
