{"product_id":"the-wok-j-kenji-l-pez-alt","title":"The Wok: Recipes and Techniques","description":"\u003ctable class=\"plain centered\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eISBN-13:\u003c\/th\u003e\n\u003ctd\u003e9780393541212\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePublisher:\u003c\/th\u003e\n\u003ctd\u003eNorton, W. W. \u0026amp; Company, Inc.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePublication date:\u003c\/th\u003e\n\u003ctd\u003e03\/08\/2022\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePages:\u003c\/th\u003e\n\u003ctd\u003e672\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSales rank:\u003c\/th\u003e\n\u003ctd\u003e9,099\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eProduct dimensions:\u003c\/th\u003e\n\u003ctd\u003e8.70(w) x 10.50(h) x 1.30(d)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here \u0026amp; Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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: the wok.Whether 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 wok hei 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.Featuring 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, The Wok provides endless ideas for brightening up dinner.","brand":"J. Kenji López-Alt","offers":[{"title":"Default Title","offer_id":48692214235427,"sku":"9780393541212","price":33.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0885\/5437\/3411\/files\/9780393541212_p0_v19_s600x595.jpg?v=1718538338","url":"https:\/\/glenthebookhouse.com\/products\/the-wok-j-kenji-l-pez-alt","provider":"BOOKDP4","version":"1.0","type":"link"}