The Wok

Recipes and Techniques

37,95 €

inkl. MwSt. und Versand · Lieferzeit 1–2 Werktage

Gesetzliche Gewährleistung: 2 Jahre · Details

Nur noch 3 verfügbar

Beschreibung

<p>J. Kenji López-Alt's debut cookbook, <em>The Food Lab</em>, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok.</p><p>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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.</p><p>Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, <em>The Wok</em> provides endless ideas for brightening up dinner.</p>

Artikeldetails

EAN

9780393541212

Sprache

Englisch

Einband / Art

Buch

Maße

225 x 274 x 35 mm

Erscheinungsjahr

2022

Verlag / Hersteller

Norton & Company