The Wok: Recipes and Techniques

$50.00
SKU: 9780393541212

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. 

  • Hardcover
  • 672 Pages
  • ISBN 9780393541212

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