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].
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
ABOUT THE AUTHOR
J. KENJI LÓPEZ-ALT is a chef, parent, and New York Times best-selling author of The Food Lab (a New York Times Bestseller, winner of the James Beard Award for General Cooking, and International Association of Culinary Professionals’ Book of the Year) and Every Night Is Pizza Night, illustrated by Gianna Ruggiero. He is a wildly popular New York Times food columnist, the Chief Culinary Advisor for Serious Eats, and the host of Kenji’s Cooking Show, with over a million subscribers on YouTube. He lives in Seattle, WA. Check out Kenji on his Instagram and YouTube channel, or his website here: www.kenjilopezalt.com
