Acerca de este libro electrónico
JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • IACP AWARD FINALIST • PUBLISHERS WEEKLY STARRED REVIEW • “The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok)
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.
Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok)
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.
Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
Calificaciones y opiniones
5.0
3 opiniones
Acerca del autor
Founded in 2013, The Woks of Life began as a quest to document one family’s history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Bill, Judy, Sarah, and Kaitlin Leung have been featured on PBS and Magnolia Network, and online by the Food Network and Good Morning America. The family lives in New Jersey, where they cook, write, and photograph recipes together—and continue their eternal debate over what’s for dinner.
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