Book : The Wok Recipes And Techniques - López-Alt, J. Kenji

-Titulo Original : The Wok: Recipes And Techniques

-Fabricante :

W. W. Norton & Company

-Descripcion Original:

One of Times 10 Most Anticipated Cookbooks of 2022 The obsessive mastermind behind one of the decade’s best-selling 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 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. Lopez-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. Full color photographs throughout Review The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. Lopez-Alt’s groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok. Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok A great compendium of science and culinary techniques, written with Kenji’s characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool. Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole! David Chang, restaurateur, author, and host of Ugly Delicious Kenji is a perfect blend of scientist, scholar and chef. The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ever wanted to learn how to use the best pan in the world, The Wok is the definitive tome on wok cooking, period. Ming Tsai, restaurateur, author, and creator of Simply Ming For people who find wok cooking intimidating or mysterious, this book will answer all of the questions you had, and didn’t know you had, all in the typical Kenji fashion of full-on food nerdery. You can follow the recipes, or use the new knowledge you’ll learn as a guide for your own stir-frying adventure. If a culinary deep-dive is your thing, you will lose yourself in this book. Pailin Chongchitnant, chef, author, host, and creator of Hot Thai Kitchen Youve probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion, The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favorite pan even if, like me, youve got just a regular-old apartment stove. Im going to be cooking from, learning from, and being inspired by this book for a long, long time. Francis Lam, cookbook editor, author, and host of The Splendid Table Thank you, Kenji, for giving us not just great recipes, but the hows and whys of wok cooking in this new book. Anyone no matter if theyre an old hand or brand