The Wok : Recipes and Techniques

Author(s): Lopez-Alt, J. Kenji,
Binding: Hardback,
Date of Publication: 08/03/2022,
Pagination: 672 pages, Full color photographs throughout,
Series: N/A,
Imprint: WW Norton & Co,
Published By: WW Norton & Co,
Book Classification: Asia,
Dimensions: 226 x 278 x 35
ISBN13/EAN/SKU: 9780393541212

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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.

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