J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionised home cooking, selling more than half a million copies with its science-based approach to everyday foods. For fast, fresh cooking for his family, there's one pan Lopez-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 West, from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic Noodles. Lopez-Alt breaks down the science behind his beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables and seafood and dashi-simmered dishes.

Featuring more than 200 recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking alongside more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner.

About the Author
J. Kenji Lopez-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.

Reviews
"In The Wok, Kenji starts with the basics and goes on to detail all the science and techniques necessary for this versatile pan. The wok is an essential tool in the kitchens of virtually all Asian restaurants. While it took me many years of grueling hard work in professional kitchens to really learn it, in The Wok, you are graciously given all the knowledge you need to master it at home." -- Hooni Kim, chef and author of My Korea
"You've probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion, The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favorite pan even if, like me, you've got ju" -- Francis Lam, cookbook editor, author and host of The Splendid Table
"J. Kenji Lopez-Alt's new book, The Wok, is so expansive, so compendious, and so obsessively detailed (and I mean that in a good way) that it is frankly impossible to give a full enough account of it without running a review of several thousand words!.. [The Wok is] like taking a cookery course with the inspirational teacher of your dreams... This is indisputably an awe-inspiring magnum opus. And yet there is a wit and delight about it, too, that ensure it is captivating rather than drily earnest. " -- Nigella Lawson
"... for a while I wanted to cook everything in my beloved wok, and the 200 recipes in Lopez-Alt's book made that easy... [THE WOK] taught me tricks and techniques that I will use for years to come, long after I've moved on to other books." -- Jennifer Reese - The New York Times Book Review


Awards
Winner of James Beard Foundation Book Award 2023. Short-listed for International Association of Culinary Professionals Cookbook Award 2023 and Art of Eating Prize 2023.



Book Information
ISBN 9780393541212
Author J. Kenji Lopez-Alt
Format Hardback
Page Count 672
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 2070g
Dimensions(mm) 277mm * 226mm * 38mm