TY  - BOOK
AU  - López-Alt,J.Kenji
TI  - The wok: recipes and techniques 
SN  - 9780393541212
AV  - TX724.5 .C5 L676 2022
U1  - 641.5951 23/eng/20211122
PY  - 2022///]
CY  - New York, NY
PB  - W. W. Norton & Company, Independent Publishers Since 1923
KW  - Cooking, Chinese
KW  - Cooking
KW  - Technique
KW  - Cookbooks
KW  - lcgft
N1  - Includes bibliographical references and index
N2  - "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"--
ER  -