The Wok: Recipes and Techniques

<span><p><strong>One of <em>Time's</em> 10 Most Anticipated Cookbooks of 2022<br><br><br><br>From J. Kenji López-Alt, the author of the best-selling cookbook <em>The Food Lab</em>: the definitive guide to the science and technique of cooking in a wok.</strong></p><br><p>J. Kenji López-Alt’s debut cookbook, <em>The Food Lab</em>, 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.</p><br><p>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 <em>wok hei</em> 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.</p><br><p>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, <em>The Wok</em> provides endless ideas for brightening up dinner.</p></span>