num_pages: 672
description: J. Kenji Lpez-Alts 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 theres one pan Lpez-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 basicsthe mechanics of a stir-fry and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States including Kung Pao Chicken Pad Thai and San FranciscoStyle Garlic Noodles. Lpez-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 recipesincluding simple no-cook sidesexplanations of knife skills and how to stock a pantry and more than 1000 color photographs The Wok provides endless ideas for brightening up dinner.
language: English
title: The Wok: Recipes and Techniques
publisher: W. W. Norton & Company