The Wok: Recipes and Techniques by J. Kenji L?pez-Alt
J. Kenji L?pez-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 L?pez-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. L?pez-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
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