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The Wok - Recipes and Techniques (Hardcover)
Loot Price: R1,190
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The Wok - Recipes and Techniques (Hardcover)
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J. Kenji Lopez-Alt's debut cookbook, The Food Lab, 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 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 West, from
Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles.
Lopez-Alt breaks down the science behind his beloved Beef Chow Fun,
fried rice, dumplings, tempura vegetables and seafood and
dashi-simmered dishes. 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, The Wok
provides endless ideas for brightening up dinner.
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