The Wok: Recipes and Techniques by L?pez-Alt, J. Kenji

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.

Author: J. Kenji L?pez-Alt
Publisher: W. W. Norton & Company
Published: 03/08/2022
Pages: 672
Binding Type: Hardcover
Weight: 4.65lbs
Size: 10.80h x 8.80w x 1.30d
ISBN: 9780393541212

Review Citation(s):
Publishers Weekly 12/20/2021
Library Journal 02/01/2022 pg. 88
Booklist 02/01/2022 pg. 6