There's something magical about the sizzle of a properly heated wok, the aroma of ingredients dancing in the smoke, and the satisfying crunch of perfectly cooked vegetables. Yet too many home cooks struggle to recreate those authentic Asian flavors they love from restaurants, settling for bland stir-fries or giving up on wok cooking altogether. J. Kenji López-Alt, bestselling author of "The Food Lab," has changed that with this definitive guide to unlocking your wok's full potential.
What makes this cookbook special is López-Alt's unique approach that combines traditional Asian cooking techniques with modern food science. He breaks down the mechanics of a perfect stir-fry, reveals how to achieve that elusive smoky wok hei at home, and explains the science behind beloved dishes like Beef Chow Fun, fried rice, and tempura vegetables. With over 1,000 color photographs demonstrating each technique, you'll understand exactly what should happen at each step of the cooking process.
This isn't just another collection of recipes—it's a passport to Asian cuisines. From Chinese stir-fries to Thai curries, Japanese tempura to Korean-inspired dishes, López-Alt guides you through home-style and restaurant-style preparations of favorites like Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. The book includes more than 200 recipes, ranging from complex main courses to simple no-cook sides that add brightness and balance to any meal.
Learn to use your wok as the versatile powerhouse it's meant to be—perfect for stir-frying, deep frying, steaming, simmering, and braising. The book covers essential skills like proper knife techniques, how to stock your pantry for Asian cooking, and troubleshooting common wok cooking challenges. Whether you're a complete beginner looking to expand your culinary horizons or an experienced cook seeking to perfect your technique, this cookbook provides endless inspiration for brightening up dinner with authentic flavors.
