Audiobook19 hours
The Wok: Recipes and Techniques
Written by J. Kenji López-Alt
Narrated by Eric Jason Martin
Rating: 3.5 out of 5 stars
3.5/5
()
About this audiobook
The obsessive mastermind behind one of the decade's bestselling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.
J. Kenji Lopez-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 Lopez-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. Lopez-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, The Wok provides endless ideas for brightening up dinner.
J. Kenji Lopez-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 Lopez-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. Lopez-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, The Wok provides endless ideas for brightening up dinner.
Editor's Note
New favorite dishes…
Author of “The Food Lab” and New York Times columnist J. Kenji Lopez-Alt returns with a guide that combines essential cooking techniques alongside a culinary history of the wok. In addition to learning everything you need to know about wok cooking, the 200 recipes will help you recreate favorite takeout dishes like kung pao chicken, pad Thai, and garlic noodles at home in no time.
Related to The Wok
Related audiobooks
Jacques Pepin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird Rating: 3 out of 5 stars3/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 5 out of 5 stars5/5From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/5Somebody Feed Phil the Book: Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook Rating: 5 out of 5 stars5/5On Spice: Advice, Wisdom, and History with a Grain of Saltiness Rating: 4 out of 5 stars4/5The Best American Food Writing 2022 Rating: 4 out of 5 stars4/5Cook, Eat, Repeat: Ingredients, Recipes, and Stories Rating: 4 out of 5 stars4/5KitchenWise: Essential Food Science for Home Cooks Rating: 4 out of 5 stars4/5Culinary Reactions: The Everyday Chemistry of Cooking Rating: 4 out of 5 stars4/5The Food Lab: Better Home Cooking Through Science Rating: 4 out of 5 stars4/5Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine Rating: 5 out of 5 stars5/5Ingredienti: Marcella's Guide to the Market Rating: 5 out of 5 stars5/5An Everlasting Meal: Cooking with Economy and Grace Rating: 4 out of 5 stars4/5Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat Rating: 4 out of 5 stars4/5Real Food, Fake Food: Why You Don't Know What You're Eating and What You Can Do About It Rating: 4 out of 5 stars4/5Excel Chinese Cooking: Get into the Art of Chinese Cooking Rating: 5 out of 5 stars5/5What's the Difference?: Recreational Culinary Reference for the Curious and Confused Rating: 0 out of 5 stars0 ratingsCooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 5 out of 5 stars5/5Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine Rating: 4 out of 5 stars4/5The Book of Spice: From Anice to Zedoary Rating: 5 out of 5 stars5/5Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading Rating: 5 out of 5 stars5/5When I Met Food: Living the American Restaurant Dream Rating: 4 out of 5 stars4/5Bread and Wine: A Love Letter to Life Around the Table with Recipes Rating: 4 out of 5 stars4/5NPR Kitchen Moments: Celebrating Food: Radio Stories That Cook Rating: 0 out of 5 stars0 ratingsBack of the House: The Secret Life of a Restaurant Rating: 3 out of 5 stars3/5The Language Food: A Linguist Reads the Menu Rating: 4 out of 5 stars4/5Invitation to a Banquet: The Story of Chinese Food Rating: 5 out of 5 stars5/5
Cooking, Food & Wine For You
Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription Drugs Rating: 4 out of 5 stars4/5Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health Rating: 5 out of 5 stars5/5Trim Healthy Mama Plan: The Easy-Does-It Approach to Vibrant Health and a Slim Waistline Rating: 5 out of 5 stars5/5The Longevity Paradox: How to Die Young at a Ripe Old Age Rating: 5 out of 5 stars5/5The Art of Herbal Healing: Herbalism for Beginners Rating: 5 out of 5 stars5/5Consider the Fork: A History of How We Cook and Eat Rating: 4 out of 5 stars4/5The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! Rating: 5 out of 5 stars5/5Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine Rating: 5 out of 5 stars5/5The Hormone Fix: Burn Fat Naturally, Boost Energy, Sleep Better, and Stop Hot Flashes, the Keto-Green Way Rating: 5 out of 5 stars5/5A History of the World in 6 Glasses Rating: 4 out of 5 stars4/5Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking Rating: 0 out of 5 stars0 ratingsBrain Food: The Surprising Science of Eating for Cognitive Power Rating: 4 out of 5 stars4/5Made to Crave: Satisfying Your Deepest Desire with God, Not Food Rating: 5 out of 5 stars5/5Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations Rating: 4 out of 5 stars4/5An Edible History of Humanity Rating: 4 out of 5 stars4/5Sugar Crush: How to Reduce Inflammation, Reverse Nerve Damage, and Reclaim Good Health Rating: 5 out of 5 stars5/5Matty Matheson: A Cookbook Rating: 4 out of 5 stars4/5Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Rating: 5 out of 5 stars5/5Your Table Is Ready: Tales of a New York City Maître D' Rating: 4 out of 5 stars4/5The Zero-Waste Kitchen: Beyond Decluttering Rating: 4 out of 5 stars4/5Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen Rating: 5 out of 5 stars5/5Whiskey in a Teacup Rating: 4 out of 5 stars4/5Down and Out in Paradise: The Life of Anthony Bourdain Rating: 4 out of 5 stars4/5Cod: A Biography of the Fish that Changed the World Rating: 4 out of 5 stars4/5Raw Dog: The Naked Truth About Hot Dogs Rating: 5 out of 5 stars5/5
Reviews for The Wok
Rating: 3.6666666666666665 out of 5 stars
3.5/5
3 ratings0 reviews