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Author López-Alt, J. Kenji.
Title The wok : recipes and techniques / J. Kenji López-Alt.
Publication Info. New York : W.W. Norton & Company, [2022]
©2022
Permanent Link
 Open Library Cover
Location Call No. Status
 Stack 11  641.5 L    DUE 01-26-23
Edition First edition.
Description 658 pages : color illustrations ; 28 cm
Bibliography Includes bibliographical references and index.
Contents Introduction -- The science of stir-fries. How to stir-fry chicken ; How to stir-fry pork ; How to stir-fry beef and lamb ; How to stir-fry seafood ; How to stir-fry eggs, tofu, and vegetables -- Rice. Rice bowls ; Jook, congee, and other names for rice porridge ; Fried rice -- Noodles. Hot dressed noodles and pasta ; Cold dressed noodles ; Stir-fried noodles -- Frying. Panfrying in a wok ; Deep frying in a wok ; Crispy-and-saucy recipes, the Chinese American way -- Simmering and braising -- Simple, no-cook sides.
Subject Cooking, Chinese.
Cooking -- Technique.
Wok cooking.
Genre or Form Cookbooks.
ISBN 9780393541212 hardcover
0393541215 hardcover
9780393541229 electronic publication


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