The Wok is a cookbook by J. Kenji Lopez-Alt, featuring recipes and techniques for cooking with a wok. The book includes chapters on basic wok skills, starters and appetizers, main courses, rice and noodles, vegetables and tofu dishes, desserts, and sauces. Each recipe includes step-by-step instructions as well as variations to help you create your own custom dishes.
For who is this book for ?
The Wok is for anyone who loves cooking with a wok. The recipes are easy to follow, and the variations offer endless possibilities for creating your own custom dishes.
- The recipes are very accessible and easy to follow.
- The book includes a wide variety of dishes, from simple stir fries to more complex meals.
- There are tons of helpful tips and variations included throughout the book.
- The recipes are not vegan
- The instructions can be a bit overwhelming
- Some of the ingredients might be hard to find
Learn more about the author
J. Kenji Lopez-Alt is a chef, food writer, and cooking instructor who has been woking with woks for over 15 years. He is the author of The Food Lab: Better Home Cooking Through Science and chief culinary consultant at Serious Eats.
“The breadth of recipes is impressive, and the instructions are clear. Kenji’s passion for wok cooking is evident on every page.”
“I originally bought this cookbook because I was looking for new and different recipes to try in my wok. I have not been disappointed! The recipes are well written and easy to follow, with a wide variety of dishes that will appeal to all tastes. The photographs are beautiful and make you want to try every recipe!”
“Kenji’s recipes are always reliable and delicious – this book is no exception. If you’ve been hesitant to use a wok, The Wok will set your mind at ease with Kenji’s clear instructions and inspiring photos.”
“The Wok is a fantastic cookbook for anyone wanting to incorporate wok cooking into their repertoire. The recipes are well written and straightforward, with lots of helpful tips and variations sprinkled throughout. I’ve had great success with the dishes I’ve tried so far, and my only regret is that I didn’t buy this book sooner!”