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The Wok: Recipes and Techniques

by J. Kenji López-Alt
Save 23% Save 23%
Current price ₹3,773.00
Original price ₹4,900.00
Original price ₹4,900.00
Original price ₹4,900.00
(-23%)
₹3,773.00
Current price ₹3,773.00

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Book cover type: Hardcover
  • ISBN13: 9780393541212
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: W. W. Norton & Company
  • Publisher Imprint: W. W. Norton & Company
  • Publication Date:
  • Pages: 656
  • Original Price: USD 50.0
  • Language: English
  • Edition: N/A
  • Item Weight: 2110 grams
  • BISAC Subject(s): Methods / Wok

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.

López-Alt, J. Kenji: - J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

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