Kitchen * | W. W. Norton & Company The Wok Kitchen

#1 New York Times Bestseller #1 Washington Post Bestseller One Of Time’S 10 Most Anticipated Cookbooks Of 2022

From J. Kenji Lopez-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 Lopez-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 Lopez-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. Lopez-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.

Author: J. Kenji Lopez-Alt. Isbn: 9780393541212 Hardcover: 672 Pages. Size: 10.9 X 8.9 X 1.5