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IN-STORE SHOPPING IS CURRENTLY UNAVAILABLE AT THIS TIME. WE APOLOGIZE FOR ANY INCONVENIENCE. IN-STORE SHOPPING IS CURRENTLY UNAVAILABLE AT THIS TIME. WE APOLOGIZE FOR ANY INCONVENIENCE.
Preorder: The Wok: Recipes and Techniques (J. Kenji López-Alt)

Preorder: The Wok: Recipes and Techniques (J. Kenji López-Alt)

$50.00

Available March 8, 2022

Please note that for shipping, we don't process your order until the entire order has arrived at our shop.

The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language 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 wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind 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 how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.