J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
"In The Wok, Kenji starts with the basics and goes on to detail all
the science and techniques necessary for this versatile pan. The
wok is an essential tool in the kitchens of virtually all Asian
restaurants. While it took me many years of grueling hard work in
professional kitchens to really learn it, in The Wok, you are
graciously given all the knowledge you need to master it at
home."
*Hooni Kim, chef and author of My Korea*
"You've probably heard that the wok is the most versatile pan in
any kitchen. Well, in classic Kenji fashion, The Wok shows not just
the hows and whys of wok cooking, but why you want the wok to be
your favorite pan even if, like me, you've got ju"
*Francis Lam, cookbook editor, author and host of The Splendid
Table*
"J. Kenji López-Alt’s new book, The Wok, is so expansive, so
compendious, and so obsessively detailed (and I mean that in a good
way) that it is frankly impossible to give a full enough account of
it without running a review of several thousand words!.. [The
Wok is] like taking a cookery course with the inspirational
teacher of your dreams... This is indisputably an awe-inspiring
magnum opus. And yet there is a wit and delight about it, too,
that ensure it is captivating rather than drily earnest. "
*Nigella Lawson*
"… for a while I wanted to cook everything in my beloved wok, and
the 200 recipes in López-Alt’s book made that easy… [THE WOK]
taught me tricks and techniques that I will use for years to come,
long after I’ve moved on to other books."
*Jennifer Reese - The New York Times Book Review*
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