The Wok

J. Kenji López-Alt's latest cookbook, "The Wok", celebrates the versatility of this essential kitchen tool and explores the diverse range of dishes it can create. Building on the success of his debut cookbook, "The Food Lab," López-Alt focuses on the wok as the go-to pan for fast and fresh cooking. The book covers the mechanics of stir-frying, achieving smoky wok hei at home, and mastering various cooking techniques such as deep frying, steaming, simmering, and braising. With over 200 recipes, including favorites like Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles, the cookbook offers a comprehensive guide to creating both home-style and restaurant-style dishes from Asia and the United States. López-Alt also delves into the science behind popular dishes, providing explanations for knife skills, pantry stocking, and more. Complete with over 1,000 color photographs, "The Wok" is a valuable resource for anyone looking to elevate their home cooking with delicious and diverse recipes.