Regional & International
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The Wok: Recipes and Techniques
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, The Wok provides endless ideas for brightening up dinner.
Full color photographs throughout
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, The Wok provides endless ideas for brightening up dinner.
Full color photographs throughout
Editorial Reviews
"The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. López-Alt's groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok."
― Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok
"As a chef, father and scientist, Kenji teaches from multiple perspectives, always prioritizing the pursuit of deliciousness. The Wok showcases the techniques of wok cooking and Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, get this book, get a great wok and start adding wok cooking to your repertoire."
― Brandon Jew, author of Mister Jiu's in Chinatown
"Comprehensive and well-researched. Few but Kenji can effortlessly navigate from authentic Sichuan cooking, to American-Chinese takeout, to Thai curries, to Bacon and Cheese Congee."
― Christopher Thomas and Stephanie Li, creators of Chinese Cooking Demystified
"A great compendium of science and culinary techniques, written with Kenji's characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool."
― Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice
"We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!"
― David Chang, restaurateur, author, and host of "Ugly Delicious"
"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 just a regular-old apartment stove. I'm going to be cooking from, learning from, and being inspired by this book for a long, long time."
― Francis Lam, cookbook editor, author, and host of The Splendid Table
"Kenji is a perfect blend of scientist, scholar and chef. The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ...
― Grace Young, author of Stir-Frying to the Sky's Edge and The Breath of a Wok
"As a chef, father and scientist, Kenji teaches from multiple perspectives, always prioritizing the pursuit of deliciousness. The Wok showcases the techniques of wok cooking and Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, get this book, get a great wok and start adding wok cooking to your repertoire."
― Brandon Jew, author of Mister Jiu's in Chinatown
"Comprehensive and well-researched. Few but Kenji can effortlessly navigate from authentic Sichuan cooking, to American-Chinese takeout, to Thai curries, to Bacon and Cheese Congee."
― Christopher Thomas and Stephanie Li, creators of Chinese Cooking Demystified
"A great compendium of science and culinary techniques, written with Kenji's characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool."
― Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice
"We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!"
― David Chang, restaurateur, author, and host of "Ugly Delicious"
"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 just a regular-old apartment stove. I'm going to be cooking from, learning from, and being inspired by this book for a long, long time."
― Francis Lam, cookbook editor, author, and host of The Splendid Table
"Kenji is a perfect blend of scientist, scholar and chef. The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ...
Readers Top Reviews
BradBradkohlspros
Wenn du noch nie einen Wok benutzt hast und viele Rezepte und Konzepte über das Kochen mit dem Wok lernen möchtest, dann ist dies das richtige Buch für dich. Als Nachfolger von Kenjis letztem Buch " The Food Lab" ist dies eine großartige Gelegenheit, mehr über die wissenschaftlich fundierten Konzepte für gutes Essen zu erfahren. Ich habe den Sprung gewagt, mir einen Wok zugelegt und die ersten Schritte in eine für mich neue Art des Kochens unternommen. Und dieses Buch bietet eine umfassende Anleitung für den Einstieg. Ich habe gesehen, dass einige die Bilder kritisiert haben. Ich fand sie gar nicht so schlecht. Sie sind nicht so hochwertig wie die Studiobilder in vielen modernen Kochbüchern. Ich finde sie meistens gut bis ok. Man sieht, dass viele von ihnen zu Hause aufgenommen wurden und der Autor erwähnt, dass seine Tochter bei vielen von ihnen geholfen hat. Das ist wahrscheinlich nur eine Situation, die durch Corona entstanden ist und sollte niemanden davon abhalten, das Buch zu kaufen. Ich kann es sehr empfehlen.
Daniel MoloneyBra
Ignore the naysayers. This is the most comprehensive cookbook I've ever owned. In brilliant Kenji style you not only know how to cook but the why's behind the technique. Kenji is the peoples cook. The recipes are well explained. The pictures are of food that Kenji has prepared himself. If people want to be fooled by food stylists then there's plenty of stuff in this fake world to be seen on social media sites. Thank you Kenji for your work not only in this book but through your YouTube. You are teaching people the most important skills.
M. BealeChris N.D
I already have Kenji's other main book The Food Lab and it is brilliant. This one is also well written but really, the photographs are dark and out of focus like ccok books of the 70s. To those who say the photographs are not important, remember that we eat with our eyes first! How many successful cookbooks are out there now with bad or no photography? The photographs of the dishes sell the book. Its not just my opinion, look at what's on the shelves, they all have glorious photos of their dishes which encourages the purchaser to buy the book to make this food. I don't blame Kenji at all. I have been a subscriber to his YouTube channel for years and have even corresponded with him. He takes really good photos using great equipment. The problem here is the dreadful publisher. Thin paper, pages all wavy on the edges due to lack of humidity control, dark and out of focus pictures, and they want over £31 for this. I have sent mine back and await the second edition which hopefully will have improved. Sorry Kenji, but that's the truth.
Mary JamesAndrewM
First off, annoyed Amazon dropped the price the next day after purchase. But beautiful, beautiful explanation, recipes but followed by the the darkest photos. Has there been a publishing error with production? Wait for a second edition, and please send it to all of us to replace ! And with a reread of book this morning, returning , just cannot see the clarity in the photos. I would definitely encourage people to view book first before making the mistake I made. On my way to UPS returns.
CMary JamesAndrew
This book is divided into six main sections, with a total of about 622 pages. The main sections are: 1) The Science of Stir-Fries, 2) Rice, 3) Noodles, 4) Frying, 5) Simmering and Braising, and 6) Simple No-Cook Sides. Most sections are further divided into subsections, for example 1.1) How to Stir Fry Chicken. I have never seen so much information in a cookbook, and this book really has everything you need to know and more. From “Knife Skill” lessons about how to best cut and prepare your food, to information about seasoning and preparing your wok, to step-by-step instructions for how to velvet your meat. There are “Sidebar” stories from the author about his cooking experiences, and many “Q and A” sections where he answers frequently asked questions. This is really a comprehensive cookbook that covers everything, and uses a scientific approach to achieve the best results. There are even food-based experiments to test some of the cooking concepts described in the book. The recipes are very detailed, and there are tons of pictures throughout the book. There are pictures of the preparation steps, equipment, and finished products. There are also many different charts and tables; like a list of peppers and their Scoville units, or a chart of foods and their glutamic acid content. This cookbook really goes above and beyond, and I'm sure I will be referring to this book for many years to come. I am very impressed with this one.
