The Wok: Recipes and Techniques
| Quantity | Price | Discount |
|---|---|---|
| List Price | $50.00 | |
| 1 - 24 | $42.50 | 15% |
| 25 - 99 | $35.00 | 30% |
| 100 - 499 | $32.50 | 35% |
| 500 + | $31.50 | 37% |
$50.00
Book Information
| Publisher: | W. W. Norton & Company |
|---|---|
| Publish Date: | 03/08/2022 |
| Pages: | 672 |
| ISBN-13: | 9780393541212 |
| ISBN-10: | 0393541215 |
| Language: | English |
Full Description
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.
