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The Wok : Recipes and Techniques by J. Kenji López-Alt is a nonfiction available to read on EtoBox.

What is The Wok : Recipes and Techniques about?

**One of __Time's__ 10 Most Anticipated Cookbooks 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, __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

Who reads The Wok : Recipes and Techniques?

Author

J. Kenji López-Alt

Publisher

Norton & Company Limited, W. W.; W. W. Norton & Company

Published

2022

Language

EN

ISBN

9780393541229

Category

nonfiction

Subjects

Cooking, Asian

Rating

4.9 / 5 (2,294 ratings)

Updated

2026-03-14