The wok : recipes and techniques / J. Kenji López-Alt.
"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language 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"-- Provided by publisher.
Record details
- ISBN: 9780393541212
- ISBN: 0393541215
- Physical Description: 658 pages : color illustrations ; 28 cm
- Edition: First edition.
- Publisher: New York : W.W. Norton & Company, Independent Publishers Since 1923, [2022]
- Copyright: ©2022.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (pages 625-627) and index. |
Search for related items by subject
Subject: | Cooking, Chinese. Cooking > Technique. Wok cooking. |
Genre: | Cookbooks. Recipes. |
Available copies
- 11 of 12 copies available at Missouri Evergreen. (Show)
- 1 of 1 copy available at Rolla Public.
Holds
- 1 current hold with 12 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Rolla Public Library | NF 641.5951 LOP (Text) | 38256101829517 | Adult Nonfiction | Available | - |
LDR | 02483cam a2200397Ii 4500 | ||
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020 | . | ‡a0393541215 ‡q(hardcover) | |
035 | . | ‡a(OCoLC)1252846254 | |
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100 | 1 | . | ‡aLópez-Alt, J. Kenji, ‡eauthor. ‡0(ME)227408 |
245 | 1 | 4. | ‡aThe wok : ‡brecipes and techniques / ‡cJ. Kenji López-Alt. |
250 | . | ‡aFirst edition. | |
263 | . | ‡a2203 | |
264 | 1. | ‡aNew York : ‡bW.W. Norton & Company, Independent Publishers Since 1923, ‡c[2022] | |
264 | 4. | ‡c©2022. | |
300 | . | ‡a658 pages : ‡bcolor illustrations ; ‡c28 cm | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
504 | . | ‡aIncludes bibliographical references (pages 625-627) and index. | |
520 | . | ‡a"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language 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"-- ‡cProvided by publisher. | |
650 | 0. | ‡aCooking, Chinese. ‡0(ME)20737 | |
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650 | 0. | ‡aWok cooking. ‡0(ME)509880 | |
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655 | 7. | ‡aRecipes. ‡2lcgft ‡0(ME)163 | |
904 | . | ‡aMARCIVE 2022 | |
901 | . | ‡a4412165 ‡bAUTOGEN ‡c4412165 ‡tbiblio |