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The Wok: Recipes and Techniques

The Wok: Recipes and Techniques

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About the Book

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.


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Product Details
  • ISBN-13: 9780393541212
  • Publisher: W. W. Norton & Company
  • Publisher Imprint: W. W. Norton & Company
  • Height: 226 mm
  • No of Pages: 672
  • Spine Width: 35 mm
  • Weight: 2036 gr
  • ISBN-10: 0393541215
  • Publisher Date: 08 Mar 2022
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Recipes and Techniques
  • Width: 278 mm


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