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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.
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.
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