The wok: recipes and techniques
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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. 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 UnitedStates, 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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Citations
López-Alt, J. K. (2022). The wok: recipes and techniques. First edition. New York, W. W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Author Date Citation (style guide)López-Alt, J. Kenji. 2022. The Wok: Recipes and Techniques. New York, W. W. Norton & Company, Independent Publishers Since 1923.
Chicago / Turabian - Humanities Citation (style guide)López-Alt, J. Kenji, The Wok: Recipes and Techniques. New York, W. W. Norton & Company, Independent Publishers Since 1923, 2022.
MLA Citation (style guide)López-Alt, J. Kenji. The Wok: Recipes and Techniques. First edition. New York, W. W. Norton & Company, Independent Publishers Since 1923, 2022.
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Record Information
| Last Sierra Extract Time | Nov 26, 2024 01:00:04 PM |
|---|---|
| Last File Modification Time | Nov 26, 2024 01:00:11 PM |
| Last Grouped Work Modification Time | Nov 27, 2024 01:38:40 AM |
MARC Record
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| 100 | 1 | |a López-Alt, J. Kenji, |e author. | |
| 245 | 1 | 4 | |a The wok : |b recipes and techniques / |c J. Kenji López-Alt. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b W. W. Norton & Company, Independent Publishers Since 1923, |c [2022] | |
| 300 | |a 658 pages : |b color illustrations ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a J. Kenji López-Alt, author of The food lab. | ||
| 504 | |a Includes bibliographical references (pages 625-627) and index. | ||
| 505 | 0 | |a 0. Introduction -- 1. The science of stir-fries: How to stir-fry chicken ; How to stir-fry pork ; How to stir-fry beef and lamb ; How to stir-fry seafood ; How to stir-fry eggs, tofu, and vegetables -- 2. Rice: Rice bowls ; Jook, congee, and other names for rice porridge ; Fried rice -- 3. Noodles: Hot dressed noodles and pasta ; Cold dressed noodles ; Stir-fried noodles -- 4. Frying: Panfrying in a wok ; Deep frying in a wok ; Crispy-and-saucy recipes, the Chinese-American way -- 5. Simmering and braising -- 6. Simple, no-cook sides. | |
| 520 | |a 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. 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 UnitedStates, 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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