The Wok: Recipes and Techniques

#1 New York Times Bestseller #1 Washington Post Bestseller Winner of the 2023 James Beard Award for Single Subject Cookbooks One of Times 10 Most Anticipated Cookbooks of 2022One of NPRs Books We Love in 2022 A Bon Apptit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022From J. Kenji LpezAlt, the author of the bestselling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.J. Kenji LpezAlts debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its sciencebased approach to everyday foods. And for fast, fresh cooking for his family, theres one pan LpezAlt reaches for more than any other: the wok.Whether stirfrying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basicsthe mechanics of a stirfry, and how to get smoky wok hei at homeyoure ready to cook homestyle and restaurantstyle dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San FranciscoStyle Garlic Noodles. LpezAlt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashisimmered dishes.Featuring more than 200 recipesincluding simple nocook sidesexplanations 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. Full color photographs throughout