J. Kenji López-Alt is no stranger to the James Beard Awards. His debut cookbook, The Food Lab, won the award for Best Book: General in 2016. And now, his latest cookbook, The Wok: Recipes and Techniques, has won the award for Best Book: Single Subject in 2023.
This is López-Alt's third James Beard award, and it is a well-deserved honor. The Wok is a comprehensive and authoritative guide to the wok, one of the most versatile and important tools in the kitchen. The book is packed with recipes, techniques, and insights that will help home cooks master the wok and create delicious and impressive dishes.
López-Alt is a gifted writer and teacher, and his passion for cooking is evident in every page of The Wok. He is a master of the science of cooking, and he uses his knowledge to explain complex concepts in a way that is easy to understand. The book is also beautifully illustrated with over 1,000 color photographs.
López-Alt is also a former writer for Serious Eats, where he won his first James Beard award for his column "The Food Lab." In this column, López-Alt used the scientific method to test and improve popular recipes. His work on Serious Eats helped to popularize the concept of "culinary science," and it made him one of the most respected voices in the food world.
If you are a fan of Chinese cooking or simply want to learn more about the wok, then The Wok is an essential addition to your cookbook collection. It is a masterpiece of cooking literature, and it is sure to inspire you to cook with the wok more often.
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