{"product_id":"the-wok-recipes-and-techniques-1","title":"The Wok: Recipes And Techniques","description":"\u003cp\u003eJ. Kenji López-Alt’s debut cookbook, \u003ci\u003eThe Food Lab\u003c\/i\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\n\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 \u003ci\u003ewok hei\u003c\/i\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","brand":"The Cook's Edge","offers":[{"title":"Default Title","offer_id":67940677124198,"sku":"9780393541212","price":66.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/files\/1_1060x_866cf93c-b2bf-4f66-a3f5-6c40dadc9d85.webp?v=1793975072","url":"https:\/\/thecooksedge.com\/products\/the-wok-recipes-and-techniques-1","provider":"The Cook's Edge","version":"1.0","type":"link"}