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The Wok: Recipes and Techniques



The Wok: Recipes and Techniques PDF

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Genres:

Publish Date: March 8, 2022

ISBN-10: 0393541215

Pages: 672

File Type: Epub

Language: English

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Book Preface

contents

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0INTRODUCTION

1THE SCIENCE OF STIR-FRIES

1.1How to Stir-Fry Chicken

1.2How to Stir-Fry Pork

1.3How to Stir-Fry Beef and Lamb

1.4How to Stir-Fry Seafood

1.5How to Stir-Fry Eggs, Tofu, and Vegetables

2RICE

2.1Rice Bowls

2.2Jook, Congee, and Other Names for Rice Porridge

2.3Fried Rice

3NOODLES

3.1Hot Dressed Noodles and Pasta

3.2Cold Dressed Noodles

3.3Stir-Fried Noodles

4FRYING

4.1Panfrying in a Wok

4.2Deep Frying in a Wok

4.3Crispy-and-Saucy Recipes, the Chinese American Way

5SIMMERING AND BRAISING

6SIMPLE, NO-COOK SIDES

Acknowledgments

Resources

Index

INTRODUCTION

Meet the Most Versatile Pan in Your Kitchen

Wok History

Buying a Wok

WOK MATERIALS

WOK DESIGN

Seasoning, Cleaning, and Maintaining a Wok

Wok Accessories

Knives

WESTERN-STYLE CHEF’S KNIFE

SANTOKU

GYUTOU

CHINESE CLEAVER

A Rice Cooker or Multicooker

Stocking a Wok-Friendly Pantry

SOY SAUCES

OTHER SAUCES AND PASTES

VINEGARS

FATS AND OILS

BOOZE

PICKLED AND DRIED INGREDIENTS


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