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THE FOOD LAB¿¡ ÀÌ¾î ¿÷À¸·Î À̾´Â ÁÖ¹æ °úÇÐÀÇ ¸ðµç °Í! THE WOKÀÔ´Ï´Ù. MIT Ãâ½ÅÀÇ ¿ä¸®»çÀÌÀÚ °úÇÐÀÚÀÎ ÄËÁö°¡ ÃÖ°íÀÇ ÁÖ¹æ µµ±¸·Î »Ì´Â ¿÷À» ÁÖÁ¦·Î ÁÖ¹æÀÇ °úÇаú ·¹½ÃÇǸ¦ ¼Ò°³ÇÕ´Ï´Ù.
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#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 • One of Bon Appetit¡¯s Best Cookbooks 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 basics¡ªthe mechanics of a stir-fry, and how to get smoky wok hei at home¡ªyou¡¯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¡ªincluding simple no-cook sides¡ªexplanations 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.
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The Wok : Recipes and Techniques