3985233The Wok: Recipes and Techniqueshttps://www.gandhi.com.mx/the-wok-recipes-and-techniques-9780393541229/phttps://gandhi.vtexassets.com/arquivos/ids/2538738/03e7176c-fd1e-414e-ad3d-24f8d9b5fbe0.jpg?v=638824632048100000701974MXNW. W. Norton & CompanyInStock/Ebooks/#1 New York Times Bestseller #1 Washington Post Bestseller Winner of the 2023 James Beard Award for Single Subject Cookbooks One of Times 10 Most Anticipated Cookbooks of 2022One of NPRs Books We Love in 2022 A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.J. Kenji López-Alts 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, theres 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 basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle 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 recipesincluding simple no-cook sidesexplanations 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....3921015The Wok: Recipes and Techniques701974https://www.gandhi.com.mx/the-wok-recipes-and-techniques-9780393541229/phttps://gandhi.vtexassets.com/arquivos/ids/2538738/03e7176c-fd1e-414e-ad3d-24f8d9b5fbe0.jpg?v=638824632048100000InStockMXN99999DIEbook20229780393541229_W3siaWQiOiI1MzI2ZmY3Yi01MTMwLTQ2MWUtYWQ2OS0zYjE0ODBjNjQ3NjEiLCJsaXN0UHJpY2UiOjk5NCwiZGlzY291bnQiOjI3OCwic2VsbGluZ1ByaWNlIjo3MTYsImluY2x1ZGVzVGF4Ijp0cnVlLCJwcmljZVR5cGUiOiJXaG9sZXNhbGUiLCJjdXJyZW5jeSI6Ik1YTiIsImZyb20iOiIyMDI0LTEyLTAxVDAwOjAwOjAwWiIsInJlZ2lvbiI6Ik1YIiwiaXNQcmVvcmRlciI6ZmFsc2V9XQ==9780393541229_#1 New York Times Bestseller #1 Washington Post Bestseller One of Times 10 Most Anticipated Cookbooks of 2022From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.J. Kenji López-Alts 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, theres 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 basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyoure ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle 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 recipesincluding simple no-cook sidesexplanations 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.9780393541229_W. W. Norton & Companylibro_electonico_1b58a49e-7086-3776-b482-4fd7abc0500a_9780393541229;9780393541229_9780393541229J. KenjiInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/wwnorton-epub-c7039985-930c-4a08-a390-ad9082f27dbe.epub2022-03-08T00:00:00+00:00W. W. Norton & Company