# The Wok: Recipes and Techniques - Hardcover

by **J. Kenji López-Alt** (Author)

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.

**Number of Pages:** 672

**Dimensions:** 1.3 x 10.8 x 8.8 IN

**Illustrated:** Yes

**Publication Date:** March 08, 2022

## Details

- **Price:** 50.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 50.00 USD | In stock |

## Images

- The Wok: Recipes and Techniques - Hardcover

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> Updated: 2026-07-21