J. Kenji López-Alt’s debut cookbook, The Food Lab (2015), revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. Finally, the obsessive mastermind behind one of the decade’s best-selling cookbooks returns with an entire tome on the science and technique of wok cookery, aptly named THE WOK: Recipes and Techniques [on sale March 8, 2022].
J. Kenji López-Alt’s THE WOK Cookbook Coming March 2022
Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. With THE WOK, Kenji outlines the skills required to throw together a meal using virtually any meat, vegetable, or plant-based protein you find in your fridge, whether you have a lazy afternoon to cook, or a harried half hour between family or work obligations. Featuring more than 200 recipes, explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, THE WOK provides endless ideas for producing quick, flavorful, and versatile meals for the home chef.
See Kenji’s book announcement here: https://www.youtube.com/watch?v=jV8jh3-cJtM
