The Wok - Recipes and Techniques
J. Kenji Lopez-Alt
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J. Kenji López-Alt, the obsessive mastermind behind The Food Lab, one of the decade’s best-selling cookbooks, returns with the definitive English-language guide to the science and technique of cooking in a wok.
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.
J. Kenji López-Alt will be joining us at World Spice on April 13th 2022 to celebrate the release of his new cookbook, The Wok! Come help us raise funds to end childhood hunger. Five dollars from every book purchased and 10% of sales on our house-made Asian spice blends* will go to benefit No Kid Hungry. Their motivated organization helps by launching and improving programs that give all kids the healthy food they need to thrive! Learn more and RSVP.
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.
J. Kenji López-Alt will be joining us at World Spice on April 13th 2022 to celebrate the release of his new cookbook, The Wok! Come help us raise funds to end childhood hunger. Five dollars from every book purchased and 10% of sales on our house-made Asian spice blends* will go to benefit No Kid Hungry. Their motivated organization helps by launching and improving programs that give all kids the healthy food they need to thrive! Learn more and RSVP.
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