"How to Stir-Fry: An Illustrated Step-By-Step Guide" is a cooking book published by America's Test Kitchen in 1997. Written by the editors of Cook's Illustrated Magazine, this hardcover book contains 96 pages of English language content. It focuses on Chinese stir-fry techniques, presented in a step-by-step manner with illustrations by John Burgoyne. The book is part of the "How to Cook Master Series" and caters to those interested in Asian cooking methods, particularly for wok cooking. It serves as a valuable resource for those looking to master the art of stir-frying authentic Chinese dishes at home.