The Wok--SHIPS IN JULY

SIGNED COPIES ORDERED HERE WILL SHIP AFTER JULY 15TH 2022. THANK YOU!

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 July 15th, they need to be ordered separately.

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.

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.