{"product_id":"9780393541212","title":"The Wok : Recipes and Techniques","description":"\u003cp\u003eJ. Kenji L�pez-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan L�pez-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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. L�pez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.    Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.\u003c\/p\u003e","brand":"Rye Books","offers":[{"title":"Default Title","offer_id":45457888903389,"sku":"9780393541212","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/1368\/0730\/files\/9780393541212.jpg?v=1719937920","url":"https:\/\/ryebooks.co.uk\/products\/9780393541212","provider":"Rye Books","version":"1.0","type":"link"}