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Availability Label | Location | Shelfmark | Availability | Reservations |
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Isabel Turner Branch | Non 641.5951 Lop | On loan until: 21/May/24 |
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Title Statement | The wok: recipes and techniques / J. Kenji López-Alt. |
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Author | López-Alt, J. Kenji |
Publication | ©2022New York, NY: W.W. Norton & Company,[2022] |
Edition | First edition. |
Extent of Item | 658 pages |
ISBN | 0393541215 9780393541212 |
Other Number | 4305712 |
Contents | The science of stir-fries -- Rice -- Noodles -- Frying -- Simmering and braising -- Simple, no-cook sides. |
Bibliography | Includes bibliographical references and index. |
Summary | 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 & Genres | |
By Topic | Cookbooks |
Cooking--Technique | |
Wok cooking | |
Cooking, Chinese |