J.KenjiL籀pez-Alt’sdebutcookbook,TheFoodLab,revolutionizedhomecooking,sellingmorethanhalfamillioncopieswithitsscience-basedapproachtoeverydayfoods.Andforfast,freshcookingforhisfamily,there’sonepanL籀pez-Altreachesformorethananyother:thewok.Whetherstir-frying,deepfrying,steaming,simmering,orbraising,thewokisthemostversatilepaninthekitchen.Onceyoumasterthebasics--themechanicsofastir-fry,andhowtogetsmokywokheiathome--you’rereadytocookhome-styleandrestaurant-styledishesfromacrossAsiaandtheUnitedStates,includingKungPaoChicken,PadThai,andSanFrancisco-StyleGarlicNoodles.L籀pez-AltalsobreaksdownthesciencebehindbelovedBeefChowFun,friedrice,dumplings,tempuravegetablesorseafood,anddashi-simmereddishes.Featuringmorethan200recipes--includingsimpleno-cooksides--explanationsofknifeskillsandhowtostockapantry,andmorethan1,000colorphotographs,TheWokprovidesendlessideasforbrighteningupdinner.
