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The Wok
Recipes and Techniques
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The Wok
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
The Wok
The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok
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Description
J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. 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 colour photographs, The Wok provides endless ideas for brightening up dinner.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Wok by J. Kenji López-Alt receives high praise for its detailed exploration of wok cooking, combining science, techniques, and practical advice for mastering this versatile kitchen tool at home. It is seen as an exhaustive and inspirational resource, with its comprehensive approach likened to an engaging cooking course. Reviewers appreciate the wit and accessibility of the book, making it a captivating companion in the kitchen.
Book Details
INFORMATION
ISBN: 9780393541212
Publisher: WW Norton & Co
Format: Hardback
Date Published: 08 March 2022
Country: United States
Imprint: WW Norton & Co
Illustration: Full color photographs throughout
Audience: General / adult
DIMENSIONS
Spine width: 38.0mm
Width: 226.0mm
Height: 277.0mm
Weight: 2070g
Pages: 672
About the Author
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
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