Summary
"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 wi... Full description
- 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.