#1 New York Times Bestseller - #1 Washington Post Bestseller - One of Time's 10 Most Anticipated Cookbooks 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.
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.
Author - J. Kenji López-Alt
Number of Pages - 656
Format - Hard Cover
Publisher - Penguin Canada WW Norton
Published - 2022-03-08
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.
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.
Author - J. Kenji López-Alt
Number of Pages - 656
Format - Hard Cover
Publisher - Penguin Canada WW Norton
Published - 2022-03-08
Additional Information
- SKN: 881554
- ID: B4A6ABBE
- UPC: 9780393541212
- MFR Number: 3541212
- Ship to Quebec: Yes
- In Store Only: Yes
- Toysrus Recommended Age: 18 - 25 years
- Language: English
Assembly
- Item Height: 1.40 inches
- Item Length: 10.80 inches
- Item Weight: 0.78 lbs
- Item Width: 8.80 inches
SKN: 881554
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Our recommended Age: 18 - 25 years