The Wokepub,mobi,azw3格式电子书下载，作者：J. Kenji López-Alt-读书派

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 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.

Full color photographs throughout

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

苏诺

07-29

还是讲了很多原理和技巧的，比如炒菜前腌肉的作用（不是为了让肉入味，而是为了改变肉的质态），比如如何在家庭小灶上炒出餐馆一样的效果（cook in small batches，让食物都集中在锅的底部）。不过我还是觉得直接去看他的YouTube频道更省事，书太厚了看不下去…… （我还是不适合看这种cookbook类型的书，觉得废话太多了……）

子珂

07-17

炒锅读起来才比较熟悉，和我看我妈做饭差不多（一锅顶百用...）; 但是书实在不适合这类内容, kenji的ytb好看多了，非常喜欢他做饭"信手拈来"的感觉

Gingerbreadx

11-30

极其详实。技术总结很到位。Kenji对中餐的了解真的很深入了。