- We will send in 10–14 business days.
/images/books/3403196/9780393541212.jpg)
- Author: J Kenji López-Alt
- Publisher: W. W. Norton & Company
- ISBN-10: 0393541215
- ISBN-13: 9780393541212
- Format: 22.4 x 27.4 x 3.3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 24d.05:52:05
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: J Kenji López-Alt
- Publisher: W. W. Norton & Company
- ISBN-10: 0393541215
- ISBN-13: 9780393541212
- Format: 22.4 x 27.4 x 3.3 cm, kieti viršeliai
- Language: English English
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.
Reviews