The wok : recipes and techniques

Title
The wok : recipes and techniques / J. Kenji López-Alt.
Author
López-Alt, J. Kenji
Publication
New York : W.W. Norton & Company, [2022]

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 22-491Schwarzman Building - Main Reading Room 315

Details

Description
658 pages : color illustrations; 28 cm
Genre/Form
  • Cookbooks.
  • Recipes.
Bibliography (note)
  • Includes bibliographical references and index.
Contents
Introduction -- The science of stir-fries. How to stir-fry chicken ; How to stir-fry pork ; How to stir-fry beef and lamb ; How to stir-fry seafood ; How to stir-fry eggs, tofu, and vegetables -- Rice. Rice bowls ; Jook, congee, and other names for rice porridge ; Fried rice -- Noodles. Hot dressed noodles and pasta ; Cold dressed noodles ; Stir-fried noodles -- Frying. Panfrying in a wok ; Deep frying in a wok ; Crispy-and-saucy recipes, the Chinese American way -- Simmering and braising -- Simple, no-cook sides.
Call Number
JFF 22-491
ISBN
  • 9780393541212
  • 0393541215
LCCN
2021052502
OCLC
1252846254
Author
López-Alt, J. Kenji, author.
Title
The wok : recipes and techniques / J. Kenji López-Alt.
Publisher
New York : W.W. Norton & Company, [2022]
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Summary
"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 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"-- Provided by publisher.
Other Form:
ebook version : 9780393541229
Research Call Number
JFF 22-491
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