{"product_id":"the-wok-recipes-and-techniques-9780393541212","title":"The Wok: Recipes and Techniques","description":"\u003cp\u003e • Author(s): J. Kenji López-Alt\u003cbr\u003e • Publisher: W. W. Norton \u0026amp; Company\u003cbr\u003e • Publisher Imprint: W. W. Norton \u0026amp; Company\u003cbr\u003e • BISAC: Methods - Wok\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJ. Kenji López-Alt's debut cookbook, \u003cem\u003eThe Food Lab\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003eWhether 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 \u003cem\u003ewok hei\u003c\/em\u003e 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.\u003c\/p\u003e\u003cp\u003eFeaturing 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, \u003cem\u003eThe Wok\u003c\/em\u003e provides endless ideas for brightening up dinner.\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Hardcover","offer_id":45164650332311,"sku":"9780393541212","price":3773.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780393541212.webp?v=1767915830","url":"https:\/\/atlanticbooks.com\/products\/the-wok-recipes-and-techniques-9780393541212","provider":"Atlantic Books","version":"1.0","type":"link"}