Regional & International
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The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook
NEW YORK TIMES BESTSELLER • "The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself."-KEVIN KWAN, New York Times bestselling author of Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in "a very special book" (J. Kenji López-Alt, author of The Food Lab and The Wok)
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family's Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered-put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to "velvet" meat to make it extra tender and juicy.
Whether you're new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you'll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in "a very special book" (J. Kenji López-Alt, author of The Food Lab and The Wok)
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family's Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered-put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to "velvet" meat to make it extra tender and juicy.
Whether you're new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you'll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
Editorial Reviews
"The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself, something I never thought I'd be able to do. Beautifully and lovingly created by the Leung family, this fantastic cookbook should be in every home!"-Kevin Kwan, New York Times bestselling author of Crazy Rich Asians
"For years, Bill, Judy, Sarah, and Kaitlin have been my go-to source for recipes and techniques that have roots firmly planted in Chinese tradition but with a uniquely American experience and voice. Their intergenerational approach makes The Woks of Life unique in its ability to inspire and educate, with an eye toward practicality and usefulness. This is a very special book."-J. Kenji López-Alt, author of The Food Lab and The Wok
"The Woks of Life blog has been one of my absolute favorites for years-I am so excited to have the book in my kitchen! These recipes are not only delicious, but they make me excited to try new dishes and bring my family together to experience new flavors. The Leung family goes above and beyond in this book to help home cooks by explaining everything from cooking tools to pantry staples, and even providing QR codes to reference certain techniques you may not be familiar with. I cannot wait to cook through this book with my family!"-Alex Snodgrass, New York Times bestselling author of The Defined Dish and The Comfortable Kitchen
"For years I was a fan, cooking many of the Leung family favorites for my loved ones. Then I became a friend when the whole gang generously agreed to come on one of my shows. We cooked all day and shared a meal I will never forget. This book allows everyone to get in the kitchen and effortlessly start cooking well-researched and delicious recipes while enjoying the personalities and tastes of Judy, Bill, Sarah, and Kaitlin. The Woks of Life cookbook is a must for any food lover."-Andrew Zimmern
"For years, Bill, Judy, Sarah, and Kaitlin have been my go-to source for recipes and techniques that have roots firmly planted in Chinese tradition but with a uniquely American experience and voice. Their intergenerational approach makes The Woks of Life unique in its ability to inspire and educate, with an eye toward practicality and usefulness. This is a very special book."-J. Kenji López-Alt, author of The Food Lab and The Wok
"The Woks of Life blog has been one of my absolute favorites for years-I am so excited to have the book in my kitchen! These recipes are not only delicious, but they make me excited to try new dishes and bring my family together to experience new flavors. The Leung family goes above and beyond in this book to help home cooks by explaining everything from cooking tools to pantry staples, and even providing QR codes to reference certain techniques you may not be familiar with. I cannot wait to cook through this book with my family!"-Alex Snodgrass, New York Times bestselling author of The Defined Dish and The Comfortable Kitchen
"For years I was a fan, cooking many of the Leung family favorites for my loved ones. Then I became a friend when the whole gang generously agreed to come on one of my shows. We cooked all day and shared a meal I will never forget. This book allows everyone to get in the kitchen and effortlessly start cooking well-researched and delicious recipes while enjoying the personalities and tastes of Judy, Bill, Sarah, and Kaitlin. The Woks of Life cookbook is a must for any food lover."-Andrew Zimmern
Readers Top Reviews
PatrickJamKlinda
Have absolutely loved their website for years, and the cook book has not disappointed! Excited to re make dishes I've been cooking from their website for years, and make new dishes as well!
Tiny_Dancer0206Pa
I am a long-time fan of the Woks of Life blog (have made many of their recipes!), and was thrilled when news of the upcoming book came out. So happy to receive it yesterday!!! I immediately sat down to peruse this gorgeous tome, grabbing a stack of post-it notes so I could start flagging the recipes I intend to make first! The recipes are clearly laid out and well written. I love how the ingredients are in boldface type, as are the headers of major sections in the cooking process. And the photographs! TOP quality photos of the dishes that will leave your mouth watering (and that make this book one that merits a spot on the coffee table -- maybe I'll order a second copy just for that purpose! ;-) The love of food and family are felt with every word. I am sure I'll spend loads of time with this book in my kitchen, and sharing the goodness that results with my own family and friends. Thank you, Leung family!
GraceTiny_Dancer0
I have a lot of cookbooks. I vowed that I would not buy another one before I thin out the shelf. Well, enter TWOF. I have been following them and was genuinely happy for them when I found out they have put together a cookbook. I knew it'd be awesome. When it got released, I waited and contemplated--do I really need another cookbook? But I bought it and before it arrived, I went to my local HMart to get dark soy sauce and cooking wine. Not sure I've ever used those before, but I realized they are essential ingredients. Perhaps that's why my previous attempts at making Chinese food at home were less than mediocre. I made beef broccoli, and it was just like a carry-out! I am going to tackle Kung Pao chicken next and I can't wait to try other recipes. I think this book makes a great Christmas present, too! Great job, BJS&K! So happy for you!
BryceGraceTiny_Da
As a newbie to Chinese cooking, The Woks of Life recipe book is perfect for me. The book provides an easy transition into Chinese cooking by providing a list of essential cooking tools, pantry ingredients and basic cooking techniques that you’ll use in your cooking adventures. Going straight into cooking a Chinese recipe can be somewhat discouraging because I was missing several ingredients and/or equipment. The cookbook made this transition much more manageable for me. If you’re a more advanced Chinese cooker, there are plenty of QR scan codes throughout the book that link you to The Woks of Life blog for more in-depth Chinese cooking knowledge. The photography throughout the cookbook is gorgeous. Also, the book provides information on the family’s background and timeline which is heartfelt and gives you insight on how The Woks of Life blog and cookbook came to be. As for the quality of the printing, my book came in perfect condition and will last me many years into the future. I didn’t have any problems with the binding of the book like some other reviews. If you receive a defective book, just exchange it for a new book instead of going straight to the reviews. The Woks family doesn’t really have control over the quality of the print. Reviews should be based on the contents of the book and not the quality of the print.
Jeffrey E. BushBr
I have followed "The Woks of Life" blog for several years. As one who grew up on North American Chinese Takeout and then spent time traveling Asia, immersed in REAL Asian food, I find this book the perfect balance. Yes, there are some of the tried and true "North American style" recipes I still love (and their Hot an Sour Soup is the best you'll EVER eat), but there is a wealth of the type of food that we seldom see in the US - except at the best, most authentic restaurants. In other words, there is a balance of types of recipes. The quality of the book (pictures, stories, layout) is beautiful. Although I love the blog, it is great to be able to see everything (picture, ingredients, story, instruction) all at the same time. Another benefit is the 'build a pantry' section where you can look through items quickly (scrolling on the website takes considerably more time) to get an idea of what you might want/need. Well thought-out, beautiful, comprehensive and inspiring: there are plenty of recipes for those with little experience and few traditional ingredients (always love when they offer western substitutes, BTW). This will be a staple in my kitchen forever! I have already purchased a second copy as a gift and I have a feeling I'll be giving out more in the future.
Short Excerpt Teaser
Introduction: Meet the Family
Stuck with Each Other
Some say that between your previous life and the next life, you choose your family. Others say that you stay with the same people from lifetime to lifetime-in the same boat, but perhaps in slightly different seats.
In our family, it certainly feels like this isn't our first rodeo. Bill and Judy meet, marry, and have daughters Sarah and Kaitlin-each personality seemingly carved in stone and each more strong willed than the last.
While most people find it easier to forge their own path in the world at least an arm's length from their family, we've found ourselves doing just the opposite. Despite our aforementioned strong-willed personalities, we're together a lot, spending inordinate amounts of time deliberating shrimp placement and the correct temperature for chili oil. It's all in the name of The Woks of Life, a food blog we started in 2013 to document our family's history through recipes-some from old-world Shanghai, others from a Chinese restaurant kitchen in the Catskills. Many were inspired by the streets of Flushing, Queens, and countless more were dreamt up in our home kitchen in a New Jersey suburb. Through food, we've preserved collective decades of experience, spanning parents, grandparents, aunts, cousins, and friends.
When someone asks us how we manage to pull it off, you can see in their eyes the mental flash of their own family dynamic, usually followed by a slow head shake of utter disbelief that anyone could take on such an endeavor with their parents, siblings, or kids. Recording your family's heritage and history can be daunting. A few rough edges are inevitable-and trust us, we've had our fair share. But we also choose to work together in the same way that we might have chosen our family in the cosmic "before."
Growing up, Judy would ask Sarah and Kaitlin: "Are you glad you chose us as your parents?" The answer is here, in this book, and also on The Woks of Life.
We're all here. For our personal histories, for the web of memories and pathways that we share with so many around the world, and, yes . . . we're here for the food.
How did we end up here?
Our family cares a lot about food. Like, a weird amount. It's hard to say exactly when and why it's gotten to the level that it has, but we'll try to explain.
JUDY
Bill and I both come from immigrant families. He lived with his two sisters and their parents, Cantonese immigrants who came to the US in the 1940s and '50s, in Liberty, New York. Liberty was one of many little upstate towns collectively known as the "Borscht Belt," a popular summer destination for Jewish families from New York City that had its heyday from the 1920s to the 1960s. I lived just a stone's throw away in Monticello, after leaving Shanghai with my family when I was sixteen.
For both Bill and me, food was a life raft that connected our families to where they came from. In Bill's small town, penny pinching was just a way of life for a working family. As for me, back in China, we were downright poor, and money was still tight after we moved to America. Food became an everyday treasure that anchored our days, and we worked to maximize enjoyment and ensure that little went to waste. Nothing felt more like home than an afternoon spent making dozens of dumplings to stash away for future busy weekdays or preparing a special poached chicken for a night of mahjong with friends.
Bill learned to cook from his father and stepfather-both chefs-and his mother, an excellent home cook. Cooking was one of the most common jobs for immigrant Chinese men in those days, so learning how to prepare and enjoy food was a valuable skill. When Bill and I first started dating, we both helped run Sun Hing, his parents' restaurant. Fast-forward through our early days as newlyweds in the late '80s, and along came Sarah and Kaitlin, both before I turned twenty-six. With two American babies and me still improving my English, ready or not, parenthood was in full gear.
SARAH AND KAITLIN
With two parents who take food seriously and know how to enjoy it, dinner at our house has always been an all-hands-on-deck event. Building familiarity in the kitchen began with little tasks here and there-trimming vegetables, taste testing (rather, snagging bits of roast duck before it got to the table), and remembering to ma...
Stuck with Each Other
Some say that between your previous life and the next life, you choose your family. Others say that you stay with the same people from lifetime to lifetime-in the same boat, but perhaps in slightly different seats.
In our family, it certainly feels like this isn't our first rodeo. Bill and Judy meet, marry, and have daughters Sarah and Kaitlin-each personality seemingly carved in stone and each more strong willed than the last.
While most people find it easier to forge their own path in the world at least an arm's length from their family, we've found ourselves doing just the opposite. Despite our aforementioned strong-willed personalities, we're together a lot, spending inordinate amounts of time deliberating shrimp placement and the correct temperature for chili oil. It's all in the name of The Woks of Life, a food blog we started in 2013 to document our family's history through recipes-some from old-world Shanghai, others from a Chinese restaurant kitchen in the Catskills. Many were inspired by the streets of Flushing, Queens, and countless more were dreamt up in our home kitchen in a New Jersey suburb. Through food, we've preserved collective decades of experience, spanning parents, grandparents, aunts, cousins, and friends.
When someone asks us how we manage to pull it off, you can see in their eyes the mental flash of their own family dynamic, usually followed by a slow head shake of utter disbelief that anyone could take on such an endeavor with their parents, siblings, or kids. Recording your family's heritage and history can be daunting. A few rough edges are inevitable-and trust us, we've had our fair share. But we also choose to work together in the same way that we might have chosen our family in the cosmic "before."
Growing up, Judy would ask Sarah and Kaitlin: "Are you glad you chose us as your parents?" The answer is here, in this book, and also on The Woks of Life.
We're all here. For our personal histories, for the web of memories and pathways that we share with so many around the world, and, yes . . . we're here for the food.
How did we end up here?
Our family cares a lot about food. Like, a weird amount. It's hard to say exactly when and why it's gotten to the level that it has, but we'll try to explain.
JUDY
Bill and I both come from immigrant families. He lived with his two sisters and their parents, Cantonese immigrants who came to the US in the 1940s and '50s, in Liberty, New York. Liberty was one of many little upstate towns collectively known as the "Borscht Belt," a popular summer destination for Jewish families from New York City that had its heyday from the 1920s to the 1960s. I lived just a stone's throw away in Monticello, after leaving Shanghai with my family when I was sixteen.
For both Bill and me, food was a life raft that connected our families to where they came from. In Bill's small town, penny pinching was just a way of life for a working family. As for me, back in China, we were downright poor, and money was still tight after we moved to America. Food became an everyday treasure that anchored our days, and we worked to maximize enjoyment and ensure that little went to waste. Nothing felt more like home than an afternoon spent making dozens of dumplings to stash away for future busy weekdays or preparing a special poached chicken for a night of mahjong with friends.
Bill learned to cook from his father and stepfather-both chefs-and his mother, an excellent home cook. Cooking was one of the most common jobs for immigrant Chinese men in those days, so learning how to prepare and enjoy food was a valuable skill. When Bill and I first started dating, we both helped run Sun Hing, his parents' restaurant. Fast-forward through our early days as newlyweds in the late '80s, and along came Sarah and Kaitlin, both before I turned twenty-six. With two American babies and me still improving my English, ready or not, parenthood was in full gear.
SARAH AND KAITLIN
With two parents who take food seriously and know how to enjoy it, dinner at our house has always been an all-hands-on-deck event. Building familiarity in the kitchen began with little tasks here and there-trimming vegetables, taste testing (rather, snagging bits of roast duck before it got to the table), and remembering to ma...
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