Produkt
Klappentext#1 New York Times Bestseller #1 Washington Post Bestseller One of Time's 10 Most Anticipated Cookbooks of 2022From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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.
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.
Details
Weitere ISBN/GTIN9780393541229
ProduktartE-Book
EinbandartE-Book
FormatEPUB
Format HinweisDRM Adobe
FormatE101
Verlag
Erscheinungsjahr2022
Erscheinungsdatum08.03.2022
Seiten672 Seiten
SpracheEnglisch
Dateigrösse441690 Kbytes
IllustrationenFull color photographs throughout
Artikel-Nr.5852580
Rubriken
Genre9200