J. Kenji López-Alt's debut cookbook The Food Lab revolutionised home cooking selling more
than half a million copies with its science-based approach to everyday foods. 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 West from Kung Pao Chicken to Pad Thai to San Francisco-Style Garlic
Noodles. López-Alt breaks down the science behind his beloved Beef Chow Fun fried rice
dumplings tempura vegetables and seafood and dashi-simmered dishes. Featuring more than 200
recipes?including simple no-cook side dishes?instructions on knife skills and pantry stocking
alongside more than 1 000 colour photographs The Wok provides endless ideas for brightening up
dinner.
