By J. Kenji López-Alt
2022 • W.W. Norton
MARCH SIGNED COPIES ARE CURRENTLY SOLD OUT, BUT YOU CAN ORDER A SIGNED COPY TO SHIP IN APRIL HERE.
PLEASE ORDER THIS BOOK IN A SEPARATE ORDER FROM ANY OTHER TITLES. This book does not come out until March 2022, so in order to have any other books ship before then, they need to be ordered separately.
This book is currently available for pre-order and will be ready for shipping and instore pickup after March 8th 2022.
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.
Tags: AAPI & diaspora authors, asian, Books, Pre-Order, Signed, techniques