The Wok: Recipes and Techniques

J. Kenji L pez-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 L pez-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. L pez-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.

“The intricacies of wok culture are brilliantly explored in this definitive offering from chef and New York Times cooking columnist López-Alt....Readers will be cooking with gas thanks to this fiery and insightful work.” Publishers Weekly (Starred Review)

“We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!” David Chang, restaurateur, author, and host of Ugly Delicious

“Kenji is a perfect blend of scientist, scholar and chef. The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ever wanted to learn how to use the best pan in the world, The Wok is the definitive tome on wok cooking, period.” Ming Tsai, restaurateur, author, and creator of Simply Ming

“A great compendium of science and culinary techniques, written with Kenji's characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool.” Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice

“The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. López-Alt's groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok.” Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok

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.