{epub download} The Wok: Recipes and Techniques by J. Kenji Lopez-Alt

The Wok: Recipes and Techniques. J. Kenji Lopez-Alt

The-Wok-Recipes-and-Techniques.pdf
ISBN: 9781324050186 | 672 pages | 17 Mb

• The Wok: Recipes and Techniques
• J. Kenji Lopez-Alt
• Page: 672
• Format: pdf, ePub, fb2, mobi
• ISBN: 9781324050186
• Publisher: Norton, W. W. & Company, Inc.

Download The Wok: Recipes and Techniques

Ebook para download em portugues The Wok: Recipes and Techniques CHM MOBI iBook (English Edition) by J. Kenji Lopez-Alt 9781324050186

Notes From Your Bookseller The talent behind the bestselling The Food Lab returns with a culinary/scientific exploration of the world's most popular cooking pan. As a proponent of molecular gastronomy, Lopez-Alt has blended science with art to explain why recipes work, but he leavens the facts with an engaging writing style that has brought him fans everywhere. One of Time's 10 Most Anticipated Cookbooks of 2022 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.

The Wok: Recipes and Techniques (Audible Audio Edition)
Amazon.com: The Wok: Recipes and Techniques (Audible Audio Edition): J. Kenji Lopez-Alt, Eric Jason Martin, Tantor Audio: Books.Audible.com Release Date: March 08, 2022Publisher: Tantor Audio Rating: 4.5 · ‎56 reviews
The Wok: Recipes and Techniques | brookline booksmith
The Wok: Recipes and Techniques cover of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.
The Wok: Recipes and Techniques - Belomero
The Wok: Recipes and Techniques-The Wok: Recipes and Techniques One of Time's 10 Most Anticipated Cookbooks of 2022From J. Kenji López-Alt, the author.
The Wok: Recipes and Techniques (Hardcover) | Brilliant Books
From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji 
(*NEW ARRIVAL*) Kenji López-Alt. The Wok - Omnivore
(*NEW ARRIVAL*) Kenji López-Alt. The Wok: Recipes and Techniques. SIGNED! J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, 
The Wok: Recipes and Techniques book by J. Kenji López-Alt
Buy a cheap copy of The Wok: Recipes and Techniques book by J. Kenji López-Alt. The obsessive mastermind behind one of the decade's best-selling cookbooks Format: HardcoverWeight: 4.67 lbsPublisher: Norton & Company, Incorporated, W. Dimensions: 1.4" x 8.9" x 10.9"
The Wok: Recipes and Techniques - Apple Books
The Wok: Recipes and Techniques cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.
The Wok: Recipes and Techniques Kindle Edition - Amazon.com
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: Recipes and Techniques - Publishers Weekly
The intricacies of wok culture are brilliantly explored in this definitive offering from chef and New York Times cooking columnist López-Alt 

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