"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:...

Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking...

Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that areunbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle...

Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques - such as pan-frying, oil steeping, and yin-yang frying - and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry...

Celebrate fast, furious and fresh Asian cooking with over 80 recipes from the award-winning cookery institution, School of Wok. Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook up. From lavish suppers for weekend date nights to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make...

Veganise your favourite Chinese dishes at home with Vegan Chinese Food, from the founders of the hugely popular food blog littlericenoodle, Yang Liu and Katharina Pinczolits. Vegan Chinese Food gives flavourful plant-based alternatives to 86 well-loved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts. The book draws upon Yang's experience of wanting to make the dishes from her childhood vegan-friendly, as well as the...