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The wok :recipes and techniques /
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書名 ： The wok :recipes and techniques /
紀錄類型 ： 書目-語言資料,印刷品: 單行本
正題名[資料類型標示]/作者 ： The wok :J. Kenji López-Alt.
其他題名 ： recipes and techniques /
作者 ： López-Alt, J. Kenji.
版本項 ： 1st ed.
出版者 ： New York :W.W. Norton & Company,c2022.
面頁冊數 ： 658 p. :col. ill. ;28 cm.
標題 ： Cooking, Chinese.
ISBN ： 9780393541212
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LEADER 01181nam a2200145 a 4500
001 1132264
008 221021s2022 nyua g b 001 0 eng d
020 $a9780393541212$q(hbk.) :$cUSD50.00
040 $aTWTNM$beng$cTWTNM
082 04$a641.5951$223
100 1 $aLópez-Alt, J. Kenji.
245 14$aThe wok :$brecipes and techniques /$cJ. Kenji López-Alt.
250 $a1st ed.
260 # $aNew York :$bW.W. Norton & Company,$cc2022.
300 $a658 p. :$bcol. ill. ;$c28 cm.
504 $aIncludes bibliographical references and index.
520 # $a"Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, and more than 1, 000 color photographs."--$cProvided by publisher.
650 #0$aCooking, Chinese.
650 #0$aCooking$xTechnique.
650 #0$aWok cooking.