Auf Lager:
10+
Zustellung: Do, 04.06.2026
Versand: Kostenlos
-15.4 %
CHF 65.–
CHF 55.–
Beschreibung
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.
Spezifikationen
Sprache
- Englisch
Autor
- J. Kenji López-Alt
Thema
- Kochen: Allgemein
Erscheinungsjahr
- 2022
Format
- Buch (Hardcover)
Anzahl Seiten
- 672