Book cover, The Wok Recipes and Techniques by J. Kenji López-Alt, dark charcoal with gold wok illustration
The Wok: Recipes and Techniques
Hardcover
$50.00
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Book cover, The Wok Recipes and Techniques by J. Kenji López-Alt, dark charcoal with gold wok illustration
  • Book cover, The Wok Recipes and Techniques by J. Kenji López-Alt, dark charcoal with gold wok illustration
  • Book interior spread showing red curry with mushrooms, pumpkin, and tofu in a wok alongside the table of contents
  • Book interior spread showing wok history text, introduction, and sidebar on white pages
  • Book interior spread showing marinade experiment and stir-fry chicken techniques with food photography
  • Book open to Chicken with Basil Chiles and Fish Sauce recipe with ingredient prep bowls and finished dish photos
  • Book interior spread showing rice varieties chart alongside styled Thai congee bowl photo
  • Book open to pages 12–13 showing Wok Hei article with text columns and food photography
  • Book open to Crispy Chow Mein Noodle Cake recipe with step-by-step cooking photos
The Wok: Recipes and Techniques

The Wok: Recipes and Techniques

The Wok: Recipes and Techniques by J. Kenji López-Alt #1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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.
$50.00
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The Wok: Recipes and Techniques

Hardcover

High St.

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Cincinnati OH 45202
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The Wok: Recipes and Techniques by J. Kenji López-Alt #1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022 One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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.
Binding Hardcover
Weight 4.55 lb

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