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813635 |
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211101s2022 nyua e b 001 0 eng |
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20220615224124.5 |
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|a 2021052502
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|a (OCoLC)813635
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|a DLC
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|a 9780393541212
|q hardcover
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|a 0393541215
|q hardcover
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|a (OCoLC)1252846254
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|a 641.5951
|2 23/eng/20211122
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092 |
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|a 641.5951 LOPEZ
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|a UAGA
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100 |
1 |
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|a López-Alt, J. Kenji,
|e author.
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245 |
1 |
4 |
|a The wok :
|b recipes and techniques /
|c J. Kenji López-Alt.
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250 |
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|a First edition.
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264 |
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1 |
|a New York :
|b W.W. Norton & Company,
|c [2022]
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300 |
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|a 658 pages :
|b color illustrations ;
|c 28 cm
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336 |
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|a text
|b txt
|2 rdacontent
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337 |
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|a unmediated
|b n
|2 rdamedia
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338 |
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|a volume
|b nc
|2 rdacarrier
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504 |
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|a Includes bibliographical references and index.
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505 |
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|a 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.
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520 |
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|a "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"--
|c Provided by publisher.
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650 |
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0 |
|a Cooking, Chinese.
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650 |
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0 |
|a Cooking
|x Technique.
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650 |
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|a Wok cooking.
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655 |
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7 |
|a Cookbooks.
|2 lcgft
|
655 |
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7 |
|a Recipes.
|2 lcgft
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994 |
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|a C0
|b UAG
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999 |
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|t 0
|
952 |
f |
f |
|p Standard Circulation
|a City of Spokane
|b Spokane Public Library
|c Branches
|d Liberty Park
|t 0
|e 641.5951 LOPEZ
|i Non-fiction
|m 37413318352913
|
952 |
f |
f |
|p Standard Circulation
|a City of Spokane
|b Spokane Public Library
|c Branches
|d Shadle
|t 0
|e 641.5951 LOPEZ
|i Non-fiction
|m 37413318352921
|