Your cart
Close Alternative Icon
CAN'T FIND WHAT YOU ARE LOOKING FOR? REACH OUT TO HELLO@NOWSERVINGLA.COM FOR FURTHER ASSISTANCE. THE BRICK & MORTAR SHOP WILL BE CLOSED FROM 11/22-11/25 FOR THE HOLIDAY. ONLINE ORDERS WILL BE PROCESSED IN THE ORDER THEY ARE RECEIVED. THANK YOU AND STAY WELL! CAN'T FIND WHAT YOU ARE LOOKING FOR? REACH OUT TO HELLO@NOWSERVINGLA.COM FOR FURTHER ASSISTANCE. THE BRICK & MORTAR SHOP WILL BE CLOSED FROM 11/22-11/25 FOR THE HOLIDAY. ONLINE ORDERS WILL BE PROCESSED IN THE ORDER THEY ARE RECEIVED. THANK YOU AND STAY WELL!
The Wok: Recipes and Techniques (J. Kenji López-Alt)

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

$50.00

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.


2022