EAN: 9780393541212

Bilder-Quelle: averdo

J. Kenji López-Alt's debut cookbook The Food Lab revolutionised home cooking selling more than half a million copies with its science-based approach to everyday foods. 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 West from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun fried rice dumplings tempura vegetables and seafood and dashi-simmered dishes. Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1 000 colour photographs The Wok provides endless ideas for brightening up dinner.

Produktinformationen zuletzt aktualisiert am
02.04.2025 um 13:45 Uhr

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