Wok

By: J. Kenji López-Alt

Published by National Geographic Books, 2022-03-08

<b>#1 New York Times Bestseller • #1 Washington Post Bestseller • One of <i>Time's</i> 10 Most Anticipated Cookbooks of 2022<br><br> From J. Kenji López-Alt, the author of the best-selling cookbook <i>The Food Lab</i>: the definitive guide to the science and technique of cooking in a wok.</b><p><br>J. Kenji López-Alt’s debut cookbook, <i>The Food Lab</i>, 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.</p><p>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 <i>wok hei</i> 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.</p><p>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, <i>The Wok</i> provides endless ideas for brightening up dinner.</p>