Sneak Peek: 2 NEW Book Reviews - The Wok (J. Kenji Lopez-Alt) & To Boldly Grow (Tamar Haspel)

[Huskee]

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You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members

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The Wok - Recipes and Techniques, by J. Kenji Lopez-Alt, reviewed by Meathead
Link:https://amazingribs.com/ratings_revi...-wok-cookbook/

W. W. Norton & Company, 2022, 672 pages, more than 1,000 color photos and illustrations, hardbound

J. Kenji Lopez-Alt is among the most admired food and cooking nerds on earth and the author of the brilliant book, The Food Lab. He also wrote the foreword to Meathead's book, "Meathead." Trained at MIT, in the kitchens of many restaurants, in the lab of Cook’s Illustrated, and as the premier columnist of SeriousEats.com, in this massive and definitive tome, he reveals the mysteries and secrets behind the ancient and venerated art and science of Asian wok cooking.

The book is replete with the recipes you want, Moo Shu Pork, Sweet And Sour Chicken or Pork, Kung Pao Chicken, and all your other Chinese-American restaurant faves, as well as many authentic regional dishes you never heard of, more than 200 in all, but the real meat and noodles of this tome is the science and technique.

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To Boldly Grow, by Tamar Haspel reviewed by Meathead
Link: https://amazingribs.com/ratings_reviews/to-boldly-grow/

G.P. Putnam’s Sons, 2022, 272 pages, no photos or illustrations, hardbound

Tamar Haspel, a James Beard award-winning food/science/politics columnist for the Washington Post, has written a most entertaining memoir of the past few decades during which she and her husband, Kevin Flaherty, made a pact that every dinner will have something that they have grown or caught. She doesn’t write recipes for the newspaper, she explains how food is made, the sciences behind its production, and how laws and people influence what we eat. If you want to know the truth about organic food or farm-raised salmon, she is the expert. And her answers will surprise you.

[bbqLuv]

Hey chefs, Take a Wok in the BBQ side,

[FireMan]

Did not know of the second one listed, To Boldly Grow. Sounds interesting & I am a sucker fer good books. Thanks!

[JoeSousa]

I have had The Wok for a few months now. Only done 3 dishes so far (Kung pao chicken, General Tso's chicken, and a lemon velveted chicken one (can't remember the exact name of the recipe)) but they have been so good we have made them multiple times and haven't had a chance to dig into others. My kids picked those 3 recipes and I was able to cook the dishes with them. I have always wanted to incorporate more Asian inspired dishes into our menu and this cookbook is perfect for that. Great mix of authentic flavors and techniques as well as more Americanized dishes you would find at most Chinese restaurants.