The Wok offers a new approach to mastery of this ancient and venerated culinary workhorse. López-Alt’s groundbreaking kitchen science is an unprecedented contribution to our understanding of wok cooking. This book will inspire a new generation of home cooks to embrace the wok.

As a chef, father and scientist, Kenji teaches from multiple perspectives, always prioritizing the pursuit of deliciousness. The Wok showcases the techniques of wok cooking and Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, get this book, get a great wok and start adding wok cooking to your repertoire.

Comprehensive and well-researched. Few but Kenji can effortlessly navigate from authentic Sichuan cooking, to American-Chinese takeout, to Thai curries, to Bacon and Cheese Congee.

A great compendium of science and culinary techniques, written with Kenji’s characteristic curiosity and verve, that addresses the hows and whys of cooking with a wok, from stir-frying to steaming and smoking. The wealth of information, systematic recipes and plentiful photographs make this both a fascinating read and an invaluable kitchen tool.

We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!

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 just a regular-old apartment stove. I’m going to be cooking from, learning from, and being inspired by this book for a long, long time.

Kenji is a perfect blend of scientist, scholar and chef. The Wok has clear explanations on which wok to buy and its care, succinct staples to stock your pantry, easy-to-follow wok techniques and the most beautiful, achievable and tasty recipes. If you ever wanted to learn how to use the best pan in the world, The Wok is the definitive tome on wok cooking, period.

For people who find wok cooking intimidating or mysterious, this book will answer all of the questions you had, and didn’t know you had, all in the typical Kenji fashion of full-on food nerdery. You can follow the recipes, or use the new knowledge you’ll learn as a guide for your own stir-frying adventure. If a culinary deep-dive is your thing, you will lose yourself in this book.

With captivating writing and humor as a loom, Kenji weaves the threads of science, culinary art, cultural knowledge, and his discerning taste in food into one seamless tapestry of a book―exquisite and practical. I can’t think of anyone else who can pull this off.

Thank you, Kenji, for giving us not just great recipes, but the hows and whys of wok cooking in this new book. Anyone―no matter if they’re an old hand or brand new at the wok―will gain a deeper understanding and appreciation of it. I know I did. So deliciously.

I’ve known Kenji as an incredibly talented and multifaceted cook who provides well-researched and tested recommendations that I could always trust and incorporate into my cooking. He’s also approachable, funny, and passionate, which shines through in the knowledge he shares with others. In The Wok, you will thoroughly enjoy learning everything you need to know about this most versatile pan and how to best use it in your home cooking.

In this masterful book lies the answers to just about any question you could ask about one of the most ubiquitous useful and yet misunderstood tools of the Asian kitchen. My wok is used so frequently it never leaves the stove, but Kenji’s scientific approach will benefit beginners and professionals alike.

Kenji has taken on the Herculean task of bringing together techniques and recipes that highlight the versatility of the most important tool in our kitchen: the wok. And he’s done it all with his signature ability to translate scientific analysis and thoughtful research into easy-to-follow recipes for the home cook―plus a few choice wok puns!

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.

There are chefs and there are super chefs. Kenji is a super chef, his knowledge of food and how it’s cooked is unparalleled. I remember being a young cook, I would spend my days off reading a lot his culinary findings and practicing his techniques. Never once has he failed me. Knowing that he’s now solved all thing cooked in a wok, I’m sure the level of wok cookery is about to skyrocket.

What Kenji does best is that he takes something familiar and makes it fascinating again. It’s easy to overlook the wok on your stove, but not anymore. Kenji explores this workhorse tool through his own personal anecdotes, culinary research, and of course, recipes that will keep your wok hot all year long.

Kenji López-Alt has written the definitive book on stir-frying, and we know, because we counted the recipes: 185 of them! Kenji tells you everything you need to know about woks, from which one to buy (and where to store it) to how to make perfectly charred greens. We can’t wait to get started on these easy, flavor-packed dishes.