The Wok // Recipes and Techniques

J. Kenji Lpez-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 Lpez-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 smokywok heiat 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. Lpez-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 Wokprovides endless ideas for brightening up dinner.

J. Kenji Lpez-Altis a chef, parent, andNew York Timesbest-selling author ofThe Food LabandEvery Night Is Pizza Night. He is a wildly popularNew York Timesfood columnist; the chief culinary advisor for Serious Eats; and the host ofKenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

• Publisher: W. W. Norton & Company (March 8, 2022)
• Language: English
• Hardcover: 672 pages
• ISBN-10: 0393541215
• ISBN-13: 9780393541212
• Item Weight: 4.7 pounds
• Dimensions: 8.9 x 1.5 x 10.9 inches