The Wok: Recipes and Techniques : Recipes and Techniques

Signed copies (autographed only) and personalized copies (autograph + name of your choice) are currently scheduled to ship in IN MID APRIL 2025.

FOR PERSONALIZATION: If you'd like a personalized copy (with Kenji's signature and a name), please CHECK THE BOX under "Please Personalize This Book" above and enter the recipient’s FIRST NAME in the text field. If you're ordering multiple personalized copies, please add each copy to your cart separately. 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 your personalized book is ready, 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.