Book summary of The Wok: Recipes and Techniques by J. Kenji López-Alt
For people who find wok cooking intimidating or mysterious, this book will answer all of the questions you had, and didn’t know you had, all in the typical Kenji fashion of full-on food nerdery. You can follow the recipes, or use the new knowledge you’ll learn as a guide for your own stir-frying adventure. If a culinary deep-dive is your thing, you will lose yourself in this book. 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. Full color photographs throughout
Details of e-book The Wok: Recipes and Techniques
- Author(s): J. Kenji López-Alt
- Title: The Wok: Recipes and Techniques
- Rating: 4.8 out of 5 base on 1057 reviews
- Publisher: W. W. Norton & Company; First Edition (March 8, 2022)
- ISBN-10: 0393541215
- ISBN-13: 9780393541212
- Language: English
- Print length: 672 pages
- Categories: Cookbooks, Food & Wine
