The wok : : Recipes and Techniques

Locations
Call Number: 641.5951 Lo, Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji
On Shelf At: Downtown Library, Westgate Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5951 Lo	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	641.5951 Lo	4-week checkout	On Shelf
Downtown 2nd Floor 4-week checkout	641.5951 Lo	4-week checkout	Due 05-17-2024
Downtown 2nd Floor 4-week checkout	641.5951 Lo	4-week checkout	Due 05-04-2024
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji	4-week checkout	On Hold Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji	4-week checkout	Due 05-25-2024
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / General / Lopez-Alt, J. Kenji	4-week checkout	Due 05-23-2024

"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.

REVIEWS & SUMMARIES

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COMMUNITY REVIEWS

Flavor Science For Wok Cooking submitted by BookNerd on July 1, 2022, 12:27pm Obsessively researched (and documented) techniques for getting that restaurant-style flavor in a home kitchen.

"Wok-hei" is the missing ingredient that turns simple stir-fry into fabulous flavor. Complicated and difficult, López-Alt nonetheless makes it possible to recreate these dishes in your own kitchen.

If you're not into all that, the book still has a lot of recipes to help perk up weekday meals and amuse your friends on the weekends.