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The Wok: Recipes and Techniques (English Edition) Formato Kindle
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022
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 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.
“We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!” -David Chang, restaurateur, author, and host of Ugly Delicious
“You've probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion, The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favourite pan even if, like me, you've got just a regular-old apartment stove. I'm going to be cooking from, learning from, and being inspired by this book for a long, long time.” -Francis Lam, cookbook editor, author, and host of The Splendid Table
“In The Wok, Kenji starts with the basics and goes on to detail all the science and techniques necessary for this versatile pan. The wok is an essential tool in the kitchens of virtually all Asian restaurants. While it took me many years of grueling hard work in professional kitchens to really learn it, in The Wok, you are graciously given all the knowledge you need to master it at home. --Hooni Kim, chef and author of My Korea
"J. Kenji López-Alt’s new book, The Wok, is so expansive, so compendious, and so obsessively detailed (and I mean that in a good way) that it is frankly impossible to give a full enough account of it without running a review of several thousand words!... [The Wok is] like taking a cookery course with the inspirational teacher of your dreams... This is indisputably an awe-inspiring magnum opus. And yet there is a wit and delight about it, too, that ensure it is captivating rather than drily earnest.” – Nigella Lawson --Questo testo si riferisce alla hardcover edizione.
- ASIN : B098TZ6TX3
- Editore : W. W. Norton & Company (8 marzo 2022)
- Lingua : Inglese
- Dimensioni file : 514380 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Abilitato
- Word Wise : Abilitato
- Lunghezza stampa : 666 pagine
- Numeri di pagina fonte ISBN : 0393541215
- Posizione nella classifica Bestseller di Amazon: n. 425,148 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- Recensioni dei clienti:
Le recensioni migliori da altri paesi
I am going to attempt the other approach. Reading from start to finish and picking out recipes as I go. I'm currently on page 61 about to attempt Kung-Po Chicken. I'll update with photos as I go!
The reason I recommend this as an approach is the depth of explanation that Kenji provides as you read. Each chapter appears to build understanding which will allow you to both make sence of the steps recommended later and make better food.
Which ever approach you take I think that this will be a book once used often re-visited. Good Woking to you!