The Wok: Recipes And Techniques-..

Código: 1039901 Marca: W. W. Norton & Company

~~R$ 415,00~~ R$ 332,00

até 4x de R$ 83,00 sem juros

ou R$ 315,40 via Pix

Qtde: Adicionar ao carrinho Disponibilidade: 45 dias úteis Estoque: 25 unidades

Parcelas
- 1x de R$ 332,00 sem juros
- 2x de R$ 166,00 sem juros
- 3x de R$ 110,66 sem juros
- 4x de R$ 83,00 sem juros
R$ 315,40
R$ 332,00

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.

ISBN	9780393541212
Autor(a)	López-Alt, J. Kenji
Editora	W. W. Norton & Company
Ano de edição	2022
Páginas	672
Acabamento	Capa Dura
Dimensões	27,40 X 22,40