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The Wok
- Recipes and Techniques
- Narrado por: Eric Jason Martin
- Duración: 19 h y 44 m
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Resumen del Editor
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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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
- De Joseph en 10-01-12
De: Robert L. Wolke
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Masala Lab
- The Science of Indian Cooking
- De: Krish Ashok
- Narrado por: Ashish Bhandari
- Duración: 7 h y 51 m
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Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
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Learned a lot!
- De Sharon S. Dorondo en 12-21-22
De: Krish Ashok
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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Meathead
- The Science of Great Barbecue and Grilling
- De: Meathead Goldwyn, Greg Blonder PhD - with
- Narrado por: Jim Seybert
- Duración: 16 h y 22 m
- Versión completa
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
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great first half, second half is a lot of recipes.
- De David en 04-20-21
De: Meathead Goldwyn, y otros
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Ingredienti
- Marcella's Guide to the Market
- De: Marcella Hazan, Victor Hazan
- Narrado por: Elizabeth Wiley
- Duración: 4 h y 55 m
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When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
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Once again, Marcella Says
- De Victoria en 07-23-16
De: Marcella Hazan, y otros
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- De: Sandor Ellix Katz
- Narrado por: Sean Crisden
- Duración: 20 h y 16 m
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The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
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Not what I thought
- De Russell Keller en 01-11-19
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Real Food, Fake Food
- Why You Don't Know What You're Eating and What You Can Do About It
- De: Larry Olmsted
- Narrado por: Jonathan Yen
- Duración: 12 h y 5 m
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You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
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Disappointed in how few foods were covered.
- De Perry Gallagher en 01-13-17
De: Larry Olmsted
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Whiskey Master Class
- The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More
- De: Lew Bryson, Bill Lumsden - foreword
- Narrado por: Lew Bryson
- Duración: 7 h y 9 m
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Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).
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Great, easy to understand and entertaining information.
- De Amazon Customer en 08-14-24
De: Lew Bryson, y otros
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Matty Matheson: A Cookbook
- De: Matty Matheson
- Narrado por: Matty Matheson
- Duración: 6 h y 37 m
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.
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Love Matty, Love that he narrated it
- De Zac en 07-17-19
De: Matty Matheson
Lo que los oyentes dicen sobre The Wok
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Sheryl S., Eastford, CT
- 03-08-23
Tons of good info - thoroughly enjoyed!
I have this cookbook and got the audio version to listen to on my way back and forth to work. I don’t have enough free time to read through the entire book but was able to get all of the info from it by listening to it. Now I can use the book for the recipes but have all of the background info in my head. This works perfectly for me!
There is so much valuable information and techniques. The book, whatever the version, is fabulous!
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- Jeffrey
- 07-02-24
Reader is terrible.
Makes it almost hard to tolerate. Book content is great, very authoritative. Need to re-record using same reader from food lab.
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- PaulC
- 01-03-24
Correction…
My bad for hinting in my prior review that it might have been the author who confused Saturday Night Live and Saturday Night Fever. Tonight while reading through my stained and tattered hard copy of The Wok, I saw that the passage in question clearly states, “…Saturday Night Fever…”. It was the reader who mistakenly said “Saturday Night Live”. Sorry Kenji!
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- Cwinnie
- 11-25-23
This is a fantastic book.
I have the hard copy as well. But it’s so text heavy that I wanted the audiobook as a companion. My only complaint is that the person reading it is so stiff and clipped in their reading it’s painful to listen to.  It almost sounds like it’s AI reading it. Talk about a disappointment. I love this book but I’m really having a hard time getting through the audiobook version.
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- Madbaldman
- 08-20-22
Beyond excellent
I'm always hesitant to buy a "cook book" in audible format for obvious reasons but Kenji really nailed this one. I've always had electric stoves so wok cooking was not a thing for me. I know Kenji says it can be done but my results have always been dismal. Soon after starting this book I bought a carbon steel wok and butane burner. The results have been spectacular and I'm just getting started! The pdf of recipes and techniques stands as a work on it's own.
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- AHK
- 12-02-23
Great book but don't love the narration
I wish more cookbooks were available as Audio books. I love Lopez-Alt's thorough explanation and attention to detail. I didn't love the narration. It wasn't that the narrator wasn't a fine narrator, but he was a poor choice for this book. The narration packed the laid back spirit that the author has. I wish Kenji narrated the book himself. Then it would be perfect. Still a good buy and I enjoyed it.
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- Anonymous User
- 04-22-22
Does not work as an audio book
The content is great and the narration is very good, but unfortunately I find this title does not really work as an audio book. Listening to the technical stuff is interesting but I found I would like to have it in writing to review and highlight. Furthermore, listening to recipes turns out to be rather boring.
There is a large pdf (364 pages) you can download with lots of recipes and some of the technical stuff. Obviously, it is not the entire book and things like the overview of "Stocking a wok-friendly pantry" with suggestions for different sauces and pastes is not included (you can review this with the "Look Inside" feature on Amazon). I would have liked that in the pdf.
I appreciate the effort of trying to make this into a good audio experience with a generous pdf to boot, but unfortunately it does not work for me and I gave up listening after a couple of hours and ended up returning it and buy the hard copy.
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