“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 …”
— Grace Young
“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 …”
— Brandon Jew
“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.”
— Christopher Thomas and Stephanie Li
“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 …”
— Fuchsia Dunlop
“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 …”
— David Chang
“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 …”
— Francis Lam
“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 …”
— Ming Tsai
“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 …”
— Pailin Chongchitnant
“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 …”
— Leela Punyarathabandhu
“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 …”
— Pim Techamuanvivit
“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. …”
— Namiko H Chen
“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 …”
— Adam Liaw
“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 …”
— Bill, Judy, Sarah and Kaitlin Leung
“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 …”
— Hooni Kim
“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 …”
— Alvin Cailan
“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 …”
— Matt Rodbard
“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, …”
— Amanda Hesser and Merrill Stubbs
“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 …”
— Grace Young
“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 …”
— Brandon Jew
“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.”
— Christopher Thomas and Stephanie Li
“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 …”
— Fuchsia Dunlop
“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 …”
— David Chang
“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 …”
— Francis Lam
“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 …”
— Ming Tsai
“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 …”
— Pailin Chongchitnant
“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 …”
— Leela Punyarathabandhu
“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 …”
— Pim Techamuanvivit
“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. …”
— Namiko H Chen
“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 …”
— Adam Liaw
“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 …”
— Bill, Judy, Sarah and Kaitlin Leung
“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 …”
— Hooni Kim
“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 …”
— Alvin Cailan
“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 …”
— Matt Rodbard
“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, …”
— Amanda Hesser and Merrill Stubbs
