#1
New York Times
Bestseller • #1
Washington Post
Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of
Time
's 10 Most Anticipated Cookbooks of 2022
One of NPR's Books We Love in 2022 • A
Bon Appétit
,
Tasting Table
Vice
Here & Now
Publishers Weekly
, and
Inside Hook
Best Cookbook of 2022
From J. Kenji López-Alt, the author of the best-selling cookbook
The Food Lab
: the definitive guide to the science and technique of cooking in a wok.
J. Kenji López-Alt’s debut cookbook,
, 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.