Wok: Recipes and Techniques by J. Kenji Lopez-Alt (Hardcover)

Wok: Recipes and Techniques is the New York Times bestselling cookbook from J. Kenji Lopez-Alt, author of The Food Lab. This substantial hardcover from W. W. Norton explains the science behind stir-frying, deep-frying, steaming and more, with clear techniques and a wide range of recipes built around the wok. Ideal for home cooks who want to master one versatile pan and understand why each method works.