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The Wok
Recipes and Techniques
Langbeschreibung
J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok.
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.
ISBN-13:
9780393541212
Veröffentl:
2022
Erscheinungsdatum:
08.03.2022
Seiten:
658
Autor:
J. Kenji López-Alt
Gewicht:
2124 g
Format:
273x224x34 mm
Sprache:
Englisch