JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • PUBLISHERS WEEKLY STARRED
REVIEW • 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 author of
Crazy Rich AsiansThe 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)ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San
Francisco Chronicle Simply RecipesONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times
Food & Wine NPR Smithsonian Magazine Delish EpicuriousThis 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.
