J. Kenji López-Alt

The Wok

Recipes and Techniques

Buch

J. Kenji López-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 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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles.… Mehr

CHF 62.00

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

V301: Libri-Titel folgt in ca. 2 Arbeitstagen

Produktdetails

ISBN: 978-0-393-54121-2
EAN: 9780393541212
Produktnummer: 36579745
Verlag: Norton & Company
Sprache: Englisch
Erscheinungsjahr: 2022
Seitenangabe: 658 S.
Masse: H27.3 cm x B22.4 cm x D3.4 cm 2'124 g
Abbildungen: Full color photographs throughout
Gewicht: 2124

Über den Autor

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.