英文原版炒锅食谱和技术精装食物实验室作者进口英语书籍

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作者LOPEZ-ALT, J. KENJI

出版社W.W. Norton & Company 诺顿

ISBN9780393541212

出版时间2021-10

装帧其他

定价487元

货号YB-44657

上书时间2024-06-26

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商品描述: 内容摘要
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, revolutionised 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 colour photographs, The Wok provides endless ideas for brightening up dinner.

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英文原版 炒锅食谱和技术 精装 食物实验室作者 进口英语书籍