The Wok: Recipes and Techniques

di J. Kenji López-Alt (Autore)

WW Norton & Co, 2022

J. Kenji López-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 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 West, from Kung Pao Chicken to Pad Thai to San Francisco–Style Garlic Noodles. López-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.

• Autore: J. Kenji López-Alt
• Editore: WW Norton & Co
• Anno: 2022
• Rilegatura: Hardback
• Pagine: 672 p.
• Dimensioni: 277 x 226 mm
• Peso: 2070 gr.
• EAN: 9780393541212

Testo in English