The Wok: Recipes and Techniques

Price: $27.80
(as of Nov 26, 2023 09:07:15 UTC – Details)

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time’s 10 Most Anticipated Cookbooks of 2022

One of NPR’s Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

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.

Full color photographs throughout

From the Publisher

Publisher ‏ : ‎ W. W. Norton & Company; First Edition (March 8, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 672 pages
ISBN-10 ‏ : ‎ 0393541215
ISBN-13 ‏ : ‎ 978-0393541212
Item Weight ‏ : ‎ 4.56 pounds
Dimensions ‏ : ‎ 8.9 x 1.5 x 10.9 inches