2024 the best chicken and dumplings recipe review

Price: $50.00 - $25.70
(as of Nov 25, 2024 10:25:09 UTC - Details)

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022

One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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

From the Publisher

Publisher ‏ : ‎ W. W. Norton & Company; First Edition (March 8, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 672 pages
ISBN-10 ‏ : ‎ 0393541215
ISBN-13 ‏ : ‎ 978-0393541212
Item Weight ‏ : ‎ 4.6 pounds
Dimensions ‏ : ‎ 8.9 x 1.5 x 10.9 inches
Reviewer: Sam C ATX
Rating: 5.0 out of 5 stars
Title: The wok cookbook I’ve been waiting for
Review: This is the wok cookbook I’ve been trying to find for 5 years. Lopez-Alt breaks down wok cooking into neat sections, with photos for all the dishes and specific how-tos on many of the techniques. In-depth and knowledgeable without being pedantic, the writing is easy to follow and engaging. Most importantly, the results have been the best I’ve had with wok cooking. I’ve made several dishes, including: moo-shu pork, beef with ginger and snow peas, chicken with basil, chiles, and fish sauce, better-than-my-mom’s Chungking pork, fried rice, and pepper steak (all pictured). All have come out restaurant quality or better. The meat is so tender.I haven’t tried anything beyond the stir-fries yet, but I am eyeing that congee for my next hurrah.More on the moo shu. I love moo shu pork, but have been disappointed by the local versions. Following Kenji’s recipe I got daylily buds (so THAT’S what those are in hot and sour soup), along with wood ear mushrooms, and oyster mushrooms. I made the mushroom moo shu pork, and it was fabulous! I didn’t bother to make my own Mandarin pancakes (but Kenji tells you how if you’re feeling frisky) and bought thin flour tortillas (I live in Austin, Texas, and there are great tortillas easily found). The moo shu might be my favorite recipe so far, but the ginger beef with snow peas and basil is a close second.Another review disparaged the photos, but I love the photos! Maybe I’m an old soul? Edit: several reviews disparaged the photos, but that’s viral ridiculousness. I really like the pictures, so I don’t get it.It took a few trips to Asian markets in my area, and maybe $70 to stock the pantry AND buy the wok (gave my daughter the wok I’d been using out of frustration with mediocre results before this book), but the ingredients were all easily sourced, and cheap. I bought a $20 16-inch wok from the local market, and it does the trick perfectly. I can’t really imagine doing this with a smaller wok than a 16-inch. It took some elbow grease to get the factory seal off the wok, but Kenji walks you through that, too. The bamboo brush to clean out the wok is a must, and you should get the 12-inch.The step by step instructions make cooking simple, and the attention to detail set this book apart from the MANY other wok cookbooks I have. What I may do now is cook some of the recipes in those books using my newfound knowledge and skill.Highly recommended!

Reviewer: Jeff Lowenthal
Rating: 5.0 out of 5 stars
Title: An excellent cook book, by a master.
Review: An excellent cook book, with all the information you need to start making Asian dishes. The author of The Food Lab has done it again with this large, excellent reference book.

Reviewer: R. Shark
Rating: 5.0 out of 5 stars
Title: This is the one
Review: So much info…all of it on point. Beyond ‘just’ wok cookery this is an essential book for Asian cuisine.

Reviewer: J Johnson
Rating: 5.0 out of 5 stars
Title: The wok is a wonderful cookbook.
Review: Watch his videos, they are very educational.

Reviewer: Sunnygirl
Rating: 5.0 out of 5 stars
Title: If you are serious about Asian cooking, this resource is essential!
Review: After having this book one day from the library I ordered my own copy. It’s that essential. I have two woks, one for the stovetop, and the other a professional Breville electric wok. Both have non-stick interiors. Our love of Asian cuisine has been satisfied up-to-now with these two woks since 2017.But…..I’m in the market now for a carbon steel wok after reading about woks in this book. We are ready to kick our Asian cooking up several notches and Kenji will walk us right through the transition process.I appreciate his explanations of various sauces and pastes and how and why they are used. That was a learning hole I had in my knowledge of Asian cuisine.I am more than satisfied with picture quality, and yes, I did find the two Oil Smoke Points charts to have different temps for two oils: I quickly solved that with a website. Two recipes, one chicken and the other beef, use the same instructions, yet the chicken one says beef when it should say chicken. A proofreader missed that, but it’s easy to fix.I’m not put-off by some of his comments. To me he’s in the kitchen next to me, talking as we cook together. I enjoy his personal comments; he’s on our level as amateur or intermediate cooks navigating a new and different cuisine style. And I really like how he is pro-active in knowing the next question we have and answering it before we can even voice it!He covers specific utensils useful in Asian cooking as well. I’m all about efficiency and I feel better prepared to tackle new challenges now as I’ve enlarged my tool arsenal. A trip to our local Asian market was exciting after learning more about flavors, ingredients and tools from Kenji. I feel more prepared to venture into unknown territory with authentic recipes he so graciously shares in the book.I consider the cost of this book a value since ONE visit to our favorite Thai restaurant costs more than this book. Yes, it will more than pay for itself over the next few months alone.This book comes highly recommended and it will be a useful resource in your kitchen. Guaranteed!

Reviewer: KJ
Rating: 5.0 out of 5 stars
Title: Excellent book
Review: Sure beats just looking up a recipe on the internet!Wonderful recipes and detailed instructions.

Reviewer: Deb A
Rating: 5.0 out of 5 stars
Title: What I’ve been missing
Review: This book was recommended as a good purchase. It’s well written and easy to follow. Love the pictures!

Reviewer: Bigh
Rating: 4.0 out of 5 stars
Title: Really a great book
Review: I’m really enjoying this book… very interesting and thorough information. I haven’t tried the recipes yet bc I’ve yet to buy a wok… glad I waited because he recommends a shop in California for wok purchases… their prices are great for authentic restaurant-quality woks (shipping to georgia costs a lot however). The writing is informal and engaging, and the photos are great.I took a star off because of the page layout, however. It’s poorly designed and confusing… there may be three articles on a single two page layout, and then it continues on the next page. Articles are crammed together — I assume to save space and paper, but this creates a confusing and cumbersome reading experience.That said, the information is fantastic and worth the effort. I read this at night, and it’s abstract and non-engaging enough that it allows me to sleep soundly (I suffer from chronic insomnia). It’s a great book that I look forward to reading every night. I’ll be trying some recipes soon (after I purchase a proper wok and induction heating unit) and will add to this review when that happens.It’s a huge oversized hardcover book, which adds to the fun. Highest recommendation!

Reviewer: Wendy
Rating: 5.0 out of 5 stars
Title:
Review: With this cookbook and a good wok you can do no wrong!

Reviewer: Veronica
Rating: 4.0 out of 5 stars
Title:
Review: Me parece un libro excelente. Aborda los temas más básicos de una forma interesante y con suficiente profundidad. No es abrumador en la forma en que está escrito, de hecho el estilo de escritura de Kenji López Alt me parece muy agradable, no se me hace pesado de leer, sin embargo si hay una inmensa cantidad de información que a primeras es un poco difícil de consultar, por ejemplo, las técnicas las encuentras entre las recetas, no pertenecen a un capítulo, per se. Esto en realidad no es algo malo ya que tiene un excelente índice analítico.En cuanto a la impresión, me pareció fantástica, sobretodo comparándolo con su otro libro, Food Lab, que por alguna razón tenía —cuando menos en mi edición— algunos errores de impresión.Algo que no me agradó es el uso de unidades imperiales. Constantemente da rangos de temperatura en grados Fahrenheit y uno tiene que estar convirtiéndolo a Celsius constantemente.

Reviewer: P. Pucci
Rating: 5.0 out of 5 stars
Title:
Review: Receitas meticulosas e resultados deliciosos. Não poderia esperar outra coisa do livro mais recente de J. Kenji López-Alt. Pasta quem segue ele desde os tempos de Serious Eats, New York Times, etc, não é nenhuma surpresa. Sem dúvida umas excelente adição a qualquer biblioteca culinária, mas fica muito melhor ao lado do fogão enquanto você coloca em prática uma de suas receitas.

Reviewer: merve
Rating: 5.0 out of 5 stars
Title:
Review: Beklediğimden daha kapsamlı, benim için ufuk açıcı olacağına inanıyorum. Hızlı kargo ve kaliteli baskı 🙂

Reviewer: Alexander
Rating: 5.0 out of 5 stars
Title:
Review: Super Rezepte, alles ist gut und verständlich erklärt. Geht mehr in die Tiefe als ich erwartet hätte, was aber der korrekten Zubereitung der Gerichte sehr dienlich ist. Einzig die Qualität des Drucks / der Seiten lässt etwas Spielraum nach oben. Es gibt Rezepte für klassische Stir Fries, gebratenen Reis / Nudeln, Frittiertes und vieles mehr. Insgesamt ein tolles Buch, bisher war jedes Rezept ein leckerer Erfolg!