The Wok : Recipes and Techniques (Hardcover)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.