Berthold Vöcking; Helmut Alt; Martin Dietzfelbinger; Rüdiger Reischuk; Christian Scheideler; Heribert Vollmer; Dor Wagner Springer-Verlag Berlin and Heidelberg GmbH & Co. KG (2008) Pehmeäkantinen kirja
W. W. Norton & Company Sivumäärä: 672 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 2022, 08.03.2022 (lisätietoa) Kieli: Englanti
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. 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 West, from Kung Pao Chicken to Pad Thai to San Francisco–Style Garlic Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.
Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.
