关于此有声读物
The obsessive mastermind behind one of the decade's bestselling 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.
作者简介
J. Kenji Lopez-Alt is a chef, parent, and New York Times bestselling author of The Food Lab and Every Night Is Pizza Night. A wildly popular New York Times food columnist, he is also the chief culinary advisor for Serious Eats and the host of Kenji's Cooking Show on YouTube. He lives in Seattle, Washington.
Eric Jason Martin is a producer, director, and voice performer based in Los Angeles. He is the AudioFile Earphones and Audie Award-winning narrator of over 200 audiobooks, including works by Kurt Vonnegut, David Foster Wallace, Karin Slaughter, and Lee Child.
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聆听信息
智能手机和平板电脑
笔记本电脑和台式机
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