The Wok: Recipes and Techniques


Condition: New

GTIN: 9780393541212

Format: Hardcover

Language: English

Author: J. Kenji Lopez-Alt

Publisher: W. W. Norton & Company

ISBN: 9780393541212

(1 customer review)

8 in stock

J. Kenji Lopez-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.

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.

1 review for The Wok: Recipes and Techniques

  1. Encatilia

    Best book I bought Thanks

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