The Wok: Recipes and Techniques Audible Audiobook – Unabridged
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 Lopez-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 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 United States, including kung pao chicken, pad Thai, and San Francisco-style garlic noodles. Lopez-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, The Wok provides endless ideas for brightening up dinner.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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|Listening Length||19 hours and 44 minutes|
|Author||J. Kenji Lopez-Alt|
|Narrator||Eric Jason Martin|
|Audible.com.au Release Date||08 March 2022|
|Best Sellers Rank|| 22,809 in Audible Books & Originals (See Top 100 in Audible Books & Originals) |
9 in Wok Cookery
17 in Cooking
19 in Chinese Food
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Top review from Australia
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Compared to the Food Lab, the print version is poor. The images in Kindle are also unnecessarily small and dark, but not as dark as the print version. As I enjoyed the content so much, I followed up on the videos as suggested, and they are great. I enjoy chasing up multimedia content which enriches my experience.
I am using the book to improve systematically my skills with a wok. The book takes you through slow incremental steps and parcels out techniques. That is what I wanted. For that, I give it a five-star rating.
I can't score the book lower than five stars even though I am underwhelmed by the publishing. I like a bigger print I can see without bending down when I cook with a book.
I am also cooking using Ottolenghi's Flavor. The printing is in a different league. The pictures are large and appealing, and I can cook with the book without straining. On the page, the print stands out better. The proofreading in the Wok is not excellent. None of this is Kenji's responsibility. His content is thorough. There is so much value no one could ever complain. It is a publishing issue.
I commend Kenji for writing another outstanding book.
Top reviews from other countries
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!