![]() ![]() Kenji López-Alt has pondered all these questions and more. Now it's coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.Įver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac & cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?Īs Serious Eats's culinary nerd-in-residence, J. Wildly popular from its inception in 2009, the Food Lab column on has explored the science of home cooking with recipes and experiments every week. With a bonus pizza recipe for young readers to cook with their parents, Every Night Is Pizza Night will make even the pickiest eaters hungry for something new.Ī grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Warm and funny, with bright, whimsical illustrations by Gianna Ruggiero, Every Night Is Pizza Night is a story about open-mindedness, community, and family. Is a family recipe for bibimbap better than pizza? What about a Moroccan tagine that reminds you of home? Or is the best food in the world the kind of food you share with the people you love? Each eating experiment delights and stuns her taste buds. Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota, and Ronnie and Donnie. But when she sets out on a neighborhood-spanning quest to prove it, she discovers that "best" might not mean what she thought it means. Kenji López-Alt introduces Pipo, a girl on a quest to prove that pizza is the best food in the world. 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.īest-selling author J. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.įeaturing 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.įrom J. 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. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. 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. 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. ![]() The Wok: Recipes and Techniques is a 2023 James Beard Award-winner. ![]()
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