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The wok : recipes and techniques  Cover Image Book Book

The wok : recipes and techniques

Summary: "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"--

Record details

  • ISBN: 9780393541212
  • ISBN: 0393541215
  • ISBN: 9780393541229
  • Physical Description: print
    658 pages : color illustrations ; 28 cm
  • Edition: First edition.
  • Publisher: New York : W.W. Norton & Company, [2022]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: 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
Cuisine chinoise
Cuisine au wok
COOKING / Methods / Wok
Cooking, Chinese
Cooking Technique
Wok cooking
Genre: Cookbook.
Livres de cuisine.

Available copies

  • 1 of 1 copy available at Homer Library. (Show)
  • 1 of 1 copy available at Homer Library System. (Show)
  • 1 of 1 copy available at Homer Public Library.


  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Homer Public Library 641.5951 LOP (Text) 000164277 Nonfiction Available -

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