Waterstones The Wok
1888 ratings
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Price: £39.99
Brand: Waterstones
Description: J. Kenji Lopez-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 Lopez-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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. Lopez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes. Featuring more than 200 recipes, including simple no-cook side dishes, instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.
Category: Books
Merchant: Waterstones
Product ID: 9780393541212
Delivery cost: 0.00
ISBN: 9780393541212
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Author: Robin L. Stacpoole
Rating: 5
Review: I have focused on cooking in Chinese style and have a lot of books on the subject. This is the best yet. As you would expect with a Kenji authored book, the recipes are detailed and his recommendations are backed up by science and best practice. The photos are relatively small, but they are there to instruct not provide glamour. I think there are two ways that you can use this tome. Seect a receipe, dive in and give it a go. For example, you could jump to page 268 read until 279 and have a bash at egg fried rice. Or you could go to page 171 and tackle Veg. I am going to attempt the other approach. Reading from start to finish and picking out recipes as I go. I'm currently on page 61 about to attempt Kung-Po Chicken. I'll update with photos as I go! The reason I recommend this as an approach is the depth of explanation that Kenji provides as you read. Each chapter appears to build understanding which will allow you to both make sence of the steps recommended later and make better food. Which ever approach you take I think that this will be a book once used often re-visited. Good Woking to you!
Author: M. Beale
Rating: 2
Review: I already have Kenji's other main book The Food Lab and it is brilliant. This one is also well written but really, the photographs are dark and out of focus like ccok books of the 70s. To those who say the photographs are not important, remember that we eat with our eyes first! How many successful cookbooks are out there now with bad or no photography? The photographs of the dishes sell the book. Its not just my opinion, look at what's on the shelves, they all have glorious photos of their dishes which encourages the purchaser to buy the book to make this food. I don't blame Kenji at all. I have been a subscriber to his YouTube channel for years and have even corresponded with him. He takes really good photos using great equipment. The problem here is the dreadful publisher. Thin paper, pages all wavy on the edges due to lack of humidity control, dark and out of focus pictures, and they want over £31 for this. I have sent mine back and await the second edition which hopefully will have improved. Sorry Kenji, but that's the truth.
