{"id":7867476017389,"title":"Cookbook: The Wok by J. Kenji Lopez-Alt","handle":"cookbook-the-wok-by-j-kenji-lopez-alt","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e#1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • #1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWashington Post\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • One of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTime's\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e10 Most Anticipated Cookbooks of 2022\u003cbr\u003e\u003cbr\u003eFrom J. Kenji López-Alt, the author of the best-selling cookbook\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab\u003c\/em\u003e: the definitive guide to the science and technique of cooking in a wok.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cp\u003eJ. Kenji López-Alt’s debut cookbook,\u003cspan\u003e \u003c\/span\u003e\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\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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewok hei\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eat 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\n\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,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Wok\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eprovides endless ideas for brightening up dinner.\u003c\/p\u003e","published_at":"2022-08-03T08:53:41-06:00","created_at":"2022-08-03T08:53:40-06:00","vendor":"WW Norton","type":"Cookbooks","tags":["2022_VERIFY","2023_VERIFY"],"price":4995,"price_min":4995,"price_max":4995,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":43064553406701,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Cookbook: The Wok by J. Kenji Lopez-Alt","public_title":null,"options":["Default Title"],"price":4995,"weight":1814,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780393541212","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/zestbillings.com\/cdn\/shop\/products\/thewok_476b9bfd-b513-477a-92bc-ba9a491386ca.webp?v=1659538422"],"featured_image":"\/\/zestbillings.com\/cdn\/shop\/products\/thewok_476b9bfd-b513-477a-92bc-ba9a491386ca.webp?v=1659538422","options":["Title"],"media":[{"alt":null,"id":30184899477741,"position":1,"preview_image":{"aspect_ratio":0.809,"height":618,"width":500,"src":"\/\/zestbillings.com\/cdn\/shop\/products\/thewok_476b9bfd-b513-477a-92bc-ba9a491386ca.webp?v=1659538422"},"aspect_ratio":0.809,"height":618,"media_type":"image","src":"\/\/zestbillings.com\/cdn\/shop\/products\/thewok_476b9bfd-b513-477a-92bc-ba9a491386ca.webp?v=1659538422","width":500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003e#1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York Times\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • #1\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWashington Post\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBestseller • One of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTime's\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e10 Most Anticipated Cookbooks of 2022\u003cbr\u003e\u003cbr\u003eFrom J. Kenji López-Alt, the author of the best-selling cookbook\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Food Lab\u003c\/em\u003e: the definitive guide to the science and technique of cooking in a wok.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cp\u003eJ. Kenji López-Alt’s debut cookbook,\u003cspan\u003e \u003c\/span\u003e\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\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\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewok hei\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eat 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\n\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,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Wok\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eprovides endless ideas for brightening up dinner.\u003c\/p\u003e"}