Research Catalog

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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TextUse in library JFF 22-491Schwarzman Building - Main Reading Room 315

Details

Description
658 pages : color illustrations; 28 cm
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"--
Subjects
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
  • 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.
Other Form:
ebook version : 9780393541229
Research Call Number
JFF 22-491
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