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[ 洋図書 ] The wok : recipes and techniques /

J. Kenji López-Alt. -- W.W. Norton & Company, -- [2022], -- First edition.

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ISBN 0393541215 (hardcover)
ISBN13桁 9780393541212 (hardcover)
無効なISBN等 9780393541229 (electronic publication)
テキストの言語 英語                  
分類：NDC10版 596.22
個人著者標目 López-Alt, J. Kenji,
本タイトル The wok :
タイトル関連情報 recipes and techniques /
著者名 J. Kenji López-Alt.
版表示 First edition.
出版地・頒布地 New York :
出版者・頒布者名 W.W. Norton & Company,
出版年・頒布年 [2022],
数量 658 pages :
他の形態的事項 color illustrations ;
大きさ 28 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Introduction -- The science of stir-fries. How to stir-fry chicken -- How to stir-fry pork -- How to stir-fry beef and lamb -- How to stir-fry seafood -- How to stir-fry eggs, tofu, and vegetables -- Rice. Rice bowls -- Jook, congee, and other names for rice porridge -- Fried rice -- Noodles. Hot dressed noodles and pasta -- Cold dressed noodles -- Stir-fried noodles -- Frying. Panfrying in a wok -- Deep frying in a wok -- Crispy-and-saucy recipes, the Chinese American way -- Simmering and braising -- Simple, no-cook sides.
要約、抄録、注釈等 "The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. 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"-- Provided by publisher.
一般件名 Cooking, Chinese.
Cooking, Asian.
資料情報1 『The wok : recipes and techniques /』First edition.　J. Kenji López-Alt.　W.W. Norton & Company,　[2022], （所蔵館：中央　 請求記号：DF/596.22/L86/W　 資料コード：7116621823）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352060145

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