The Wok: Recipes and Techniques

Signed copies will ship out immediately; personalized copies will ship AFTER APRIL 20TH 2023. 

For personalization: When you check out, please indicate in your ORDER NOTES if you would like a SIGNED or a PERSONALIZED copy. If you would like a personalized copy, please include the FIRST NAME of the person to whom the book is being personalized. Have questions? Email us at info@booklarder.com.

PLEASE ORDER THIS BOOK IN A SEPARATE ORDER FROM ANY OTHER NON-KENJI LOPEZ-ALT TITLES. In order to have any other books ship before March 18th, they need to be ordered separately.

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.