The Wok: Recipes and Techniques

The Wok: Recipes and Techniques

J. Kenji López-Alt (Author)

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#1 New York Times Bestseller • #1 Washington Post Bestseller • 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
Product details
Publisher : WW Norton (March 8 2022)
Language : English
Hardcover : 656 pages
ISBN-10 : 0393541215
ISBN-13 : 978-0393541212
Item weight : 2.09 kg
Dimensions : 22.61 x 3.81 x 27.69 cm
Best Sellers Rank: #3,357 in Books (See Top 100 in Books)
#1 in Wok Cookery
#1 in Chinese Cooking (Books)
#12 in Cooking with Special Appliances (Books)
Customer Reviews: 4.8
2,687 ratings



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