Description

Hardcover

From J. Kenji Lpez-Alt, the author of the best-selling cookbookThe Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji Lpez-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 Lpez-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 smokywok heiat 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. Lpez-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 Wokprovides endless ideas for brightening up dinner.