The Wok: Recipes and Techniques
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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Read Now | Epub | March 8, 2022 |
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