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The Wok: Recipes and Techniques - Diverse Reads

The Wok: Recipes and Techniques

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Notes From Your Bookseller

The talent behind the bestselling The Food Lab returns with a culinary/scientific exploration of the world's most popular cooking pan. As a proponent of molecular gastronomy, Lopez-Alt has blended science with art to explain why recipes work, but he leavens the facts with an engaging writing style that has brought him fans everywhere.

 #1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022

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

ISBN-13: 9780393541212

Media Type: Hardcover

Publisher: Norton W. W. & Company Inc.

Publication Date: 03-08-2022

Pages: 672

Product Dimensions: 8.70(w) x 10.50(h) x 1.30(d)

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.