The Wok: Recipes and Techniques

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time‘s 10 Most Anticipated Cookbooks of 2022

One of NPR’s Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022

From J. Kenji López-Alt, the writer of the most efficient-selling cookbook

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half 1,000,000 copies with its science-based approach to on a regular basis foods. And for fast, fresh cooking for his circle of relatives, there’s one pan López-Alt reaches for more than some 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 methods to get smoky wok hei at home—you’re in a position to cook home-style and restaurant-style dishes from across Asia and america, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science at the back of 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 methods to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.