书籍介绍
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
用户评论
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
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……）
炒锅（汉语：镬；标准汉语：huò； 粤语wohk ）是一种来自中国的深圆底锅。粤语“镬气”（简体中文：镬气；繁体中文：镬气；Jyutping：wok hei ）字面意思是“锅的空气”，指的是炒菜后产生的明显烧焦的烟熏味粤菜中明火上的食物。实际上，化合物赋予的风味是由焦糖化、美拉德反应以及在超过 200 °C 的高温下对食物进行炭化和灼烧而产生的。
炒锅的主要优点，除了它的构造材料，是它的弯曲、凹形。这种形状在底部产生一个小而热的区域，允许一些食物被高温烤焦，同时使用相对较少的燃料。大的倾斜侧面也使厨师更容易在固体和粘稠的液体食物上采用搅拌烹饪技术，减少溢出和更大的安全边际。弯曲的侧面还允许人们在烹饪时不必“在锅周围追逐食物”，因为一口大小或切碎的炒料在搅拌时通常会滚回锅的中心。
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