The Wok: Recipes and Techniques Online Hot Sale

Details: Product Description One of Time s 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a 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. Full color photographs throughout Review The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. López-Alt’s groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok. ― Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok As a chef, father and scientist, Kenji teaches from multiple perspectives, always prioritizing the pursuit of deliciousness.  The Wok showcases the techniques of wok cooking and Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, get this book, get a great wok and start adding wok cooking to your repertoire. ― Brandon Jew, author of Mister Jiu s in Chinatown Comprehensive and well-researched. Few but Kenji can effortlessly navigate from authentic Sichuan cooking, to American-Chinese takeout, to Thai curries, to Bacon and Cheese Congee. ― Christopher Thomas and Stephanie Li, creators of Chinese Cooking Demystified A great compendium of science and culinary techniques, written with Kenji’s characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool. ― Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole! ― David Chang, restaurateur, author, and host of Ugly Delicious You ve probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion,  The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favorite pan even if, like me, you ve got just a regular-old apartment stove. I m going to be cooking from, learning from, and being inspired by this book for a long, long time. ― Francis Lam, cookbook editor, author, and host of The Splendid Table Kenji is a perfect blend of scientist, scholar and chef.  The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ever wanted to learn how to use the best pan in the world,  The Wok is the definitive tome on wok cooking, period. ― Ming Tsai, restaurateur, author, and creat