29,95 €
29,95 €
inkl. MwSt.
Sofort per Download lieferbar
payback
15 °P sammeln
29,95 €
29,95 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
15 °P sammeln
Als Download kaufen
29,95 €
inkl. MwSt.
Sofort per Download lieferbar
payback
15 °P sammeln
Jetzt verschenken
29,95 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
15 °P sammeln
  • Format: ePub

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time 's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon Appétit , Tasting Table , Vice , Here & Now , Publishers Weekly , and Inside Hook Best Cookbook of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab : the definitive 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
…mehr

  • Geräte: eReader
  • mit Kopierschutz
  • eBook Hilfe
  • Größe: 431.34MB
Produktbeschreibung
#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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 basicsthe mechanics of a stir-fry, and how to get smoky wok hei at homeyou'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 FranciscoStyle 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 recipesincluding simple no-cook sidesexplanations 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.


Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, D ausgeliefert werden.

Autorenporträt
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.