J. Kenji López-Alt's 'The Wok' elevates the art of wok cooking with its beautifully formatted pages and comprehensive approach.
While 'The Food Lab' was equally informative, 'The Wok' feels like a sleek upgrade, presenting its wealth of knowledge in a more polished and inviting manner.
López-Alt's expertise shines through as he guides readers through essential techniques and mouthwatering recipes, making 'The Wok' a standout addition to any kitchen library.
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Videos
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The Wok: Recipes and Techniques by J. Kenji Lopez-Alt
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Quick Preview of The Wok Cookbook!
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The wok cookbook I’ve been waiting for
This is the wok cookbook I’ve been trying to find for 5 years. Lopez-Alt breaks down wok cooking into neat sections, with photos for all the dishes and specific how-tos on many of the techniques. In-depth and knowledgeable without being pedantic, the writing is easy to follow and engaging. Most importantly, the results have been the best I’ve had with wok cooking. I’ve made several dishes, including: moo-shu pork, beef with ginger and snow peas, chicken with basil, chiles, and fish sauce, better-than-my-mom’s Chungking pork, fried rice, and pepper steak (all pictured). All have come out restaurant quality or better. The meat is so tender.I haven’t tried anything beyond the stir-fries yet, but I am eyeing that congee for my next hurrah.More on the moo shu. I love moo shu pork, but have been disappointed by the local versions. Following Kenji’s recipe I got daylily buds (so THAT’S what those are in hot and sour soup), along with wood ear mushrooms, and oyster mushrooms. I made the mushroom moo shu pork, and it was fabulous! I didn’t bother to make my own Mandarin pancakes (but Kenji tells you how if you’re feeling frisky) and bought thin flour tortillas (I live in Austin, Texas, and there are great tortillas easily found). The moo shu might be my favorite recipe so far, but the ginger beef with snow peas and basil is a close second.Another review disparaged the photos, but I love the photos! Maybe I’m an old soul? Edit: several reviews disparaged the photos, but that’s viral ridiculousness. I really like the pictures, so I don’t get it.It took a few trips to Asian markets in my area, and maybe $70 to stock the pantry AND buy the wok (gave my daughter the wok I’d been using out of frustration with mediocre results before this book), but the ingredients were all easily sourced, and cheap. I bought a $20 16-inch wok from the local market, and it does the trick perfectly. I can’t really imagine doing this with a smaller wok than a 16-inch. It took some elbow grease to get the factory seal off the wok, but Kenji walks you through that, too. The bamboo brush to clean out the wok is a must, and you should get the 12-inch.The step by step instructions make cooking simple, and the attention to detail set this book apart from the MANY other wok cookbooks I have. What I may do now is cook some of the recipes in those books using my newfound knowledge and skill.Highly recommended!
Top reviews from the United States
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Reviewed in the United States on March 28, 2022
This is the wok cookbook I’ve been trying to find for 5 years. Lopez-Alt breaks down wok cooking into neat sections, with photos for all the dishes and specific how-tos on many of the techniques. In-depth and knowledgeable without being pedantic, the writing is easy to follow and engaging. Most importantly, the results have been the best I’ve had with wok cooking. I’ve made several dishes, including: moo-shu pork, beef with ginger and snow peas, chicken with basil, chiles, and fish sauce, better-than-my-mom’s Chungking pork, fried rice, and pepper steak (all pictured). All have come out restaurant quality or better. The meat is so tender.
I haven’t tried anything beyond the stir-fries yet, but I am eyeing that congee for my next hurrah.
More on the moo shu. I love moo shu pork, but have been disappointed by the local versions. Following Kenji’s recipe I got daylily buds (so THAT’S what those are in hot and sour soup), along with wood ear mushrooms, and oyster mushrooms. I made the mushroom moo shu pork, and it was fabulous! I didn’t bother to make my own Mandarin pancakes (but Kenji tells you how if you’re feeling frisky) and bought thin flour tortillas (I live in Austin, Texas, and there are great tortillas easily found). The moo shu might be my favorite recipe so far, but the ginger beef with snow peas and basil is a close second.
Another review disparaged the photos, but I love the photos! Maybe I’m an old soul? Edit: several reviews disparaged the photos, but that’s viral ridiculousness. I really like the pictures, so I don’t get it.
It took a few trips to Asian markets in my area, and maybe $70 to stock the pantry AND buy the wok (gave my daughter the wok I’d been using out of frustration with mediocre results before this book), but the ingredients were all easily sourced, and cheap. I bought a $20 16-inch wok from the local market, and it does the trick perfectly. I can’t really imagine doing this with a smaller wok than a 16-inch. It took some elbow grease to get the factory seal off the wok, but Kenji walks you through that, too. The bamboo brush to clean out the wok is a must, and you should get the 12-inch.
The step by step instructions make cooking simple, and the attention to detail set this book apart from the MANY other wok cookbooks I have. What I may do now is cook some of the recipes in those books using my newfound knowledge and skill.
Highly recommended!
I haven’t tried anything beyond the stir-fries yet, but I am eyeing that congee for my next hurrah.
More on the moo shu. I love moo shu pork, but have been disappointed by the local versions. Following Kenji’s recipe I got daylily buds (so THAT’S what those are in hot and sour soup), along with wood ear mushrooms, and oyster mushrooms. I made the mushroom moo shu pork, and it was fabulous! I didn’t bother to make my own Mandarin pancakes (but Kenji tells you how if you’re feeling frisky) and bought thin flour tortillas (I live in Austin, Texas, and there are great tortillas easily found). The moo shu might be my favorite recipe so far, but the ginger beef with snow peas and basil is a close second.
Another review disparaged the photos, but I love the photos! Maybe I’m an old soul? Edit: several reviews disparaged the photos, but that’s viral ridiculousness. I really like the pictures, so I don’t get it.
It took a few trips to Asian markets in my area, and maybe $70 to stock the pantry AND buy the wok (gave my daughter the wok I’d been using out of frustration with mediocre results before this book), but the ingredients were all easily sourced, and cheap. I bought a $20 16-inch wok from the local market, and it does the trick perfectly. I can’t really imagine doing this with a smaller wok than a 16-inch. It took some elbow grease to get the factory seal off the wok, but Kenji walks you through that, too. The bamboo brush to clean out the wok is a must, and you should get the 12-inch.
The step by step instructions make cooking simple, and the attention to detail set this book apart from the MANY other wok cookbooks I have. What I may do now is cook some of the recipes in those books using my newfound knowledge and skill.
Highly recommended!
Images in this review
Reviewed in the United States on January 11, 2024
Reviewed in the United States on April 16, 2022
I have bought a few other Wok cookbooks that didn't impress me, but so far I am very much impressed by this cookbook. I tend to be one that has to know the "why" ingredients are used. and this cookbook thoroughly explains everything. It starts with the recommended tools for wok cooking, and why you need them. It also tells about the various ingredients, what they are, and how they are used. In addition, the different cooking vessels and utensils are discussed and the pros and cons of woks and utensils available.
Although I have not yet tried any of the recipes, those I have looked at, look wonderful judging from my personal experience in cooking. Incidentally, I don't agree with the reviewer who said the pictures were poor. I think they are pretty good. Whether or not you find this book useful depends a lot on your cooking experience and whether you are open to learning. To get the best out of this book, you really have to read it. It's not a simple "pick a recipe" kind of book.
In my opinion, this book is literally a course on Wok cooking. In reading it, you learn about tools, ingredient, and the reason behind techniques of wok cooking. Once you learn the information in this book, you can easily create your own recipes and have the ability to modify recipes to your liking. With almost 700 pages of recipes and explanations, this book has so much to offer if you take the time to read it. In my opinion, this book is the equivalent to a college course in wok cooking.
I hope you like my review, and I will definitely update my review if my opinion changes.
This is more than a cookbook - it's an education.
Reviewed in the United States on April 16, 2022
I am an experienced cook and normally not a cookbook kind of person. I generally find recipes on the internet and know whether they will be good or not by the ingredients. Most often, I never follow recipes, but use them as guides for suggestions. I used to do a lot of cooking in a wok a number of years ago, and was looking for a cookbook that could revive my skills in wok cooking.Reviewed in the United States on April 16, 2022
I have bought a few other Wok cookbooks that didn't impress me, but so far I am very much impressed by this cookbook. I tend to be one that has to know the "why" ingredients are used. and this cookbook thoroughly explains everything. It starts with the recommended tools for wok cooking, and why you need them. It also tells about the various ingredients, what they are, and how they are used. In addition, the different cooking vessels and utensils are discussed and the pros and cons of woks and utensils available.
Although I have not yet tried any of the recipes, those I have looked at, look wonderful judging from my personal experience in cooking. Incidentally, I don't agree with the reviewer who said the pictures were poor. I think they are pretty good. Whether or not you find this book useful depends a lot on your cooking experience and whether you are open to learning. To get the best out of this book, you really have to read it. It's not a simple "pick a recipe" kind of book.
In my opinion, this book is literally a course on Wok cooking. In reading it, you learn about tools, ingredient, and the reason behind techniques of wok cooking. Once you learn the information in this book, you can easily create your own recipes and have the ability to modify recipes to your liking. With almost 700 pages of recipes and explanations, this book has so much to offer if you take the time to read it. In my opinion, this book is the equivalent to a college course in wok cooking.
I hope you like my review, and I will definitely update my review if my opinion changes.
Images in this review
Top reviews from other countries
Veronica
Excelente introducción a la cocina asiática
Reviewed in Mexico on October 28, 2023
