The Wok : W.W. Norton and Company : 9780393541212 : 0393541215 : 08 Mar 2022 : "The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji Lâopez-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 Lâopez-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 UnitedStates, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. Lâopez-Alt also breaks down the science behind beloved Beef Chow Fun, f