The Wok

J. Kenji Ló pez-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 Ló pez-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. Ló pez-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.