The Wok: Recipes and Techniques
The Wok: Recipes and Techniques
J. Kenji López-Alt
Couldn't load pickup availability
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.
Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
Featuring more than 200 recipes—including simple no-cook sides—explanations 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.


Collapsible content
About
Details
Shipping
Free Shipping
Metro Manila / For orders ₱5,000 and up
Luzon / For orders ₱10,000 and up
Visayas, Minandao / For orders ₱15,000 and up
Standard Delivery
Metro Manila / 2-3 days
Luzon / 5-10 days
Visayas / 10-12 days
Mindanao / 10-12 days
Bundle with these products
-
Grace Young, Alan Richardson
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
Regular price ₱2,195.00 PHPRegular priceUnit price per -
Bill Leung, Kaitlin Leung, Judy Leung, Sarah Leung
The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook
Regular price ₱1,995.00 PHPRegular priceUnit price per