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.--Grace Young, author of Stir-Frying to the Sky''s Edge and The Breath of a Wok 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.--Fuchsia Dunlop, author of The Food of Sichuan, Land of Fish and Rice, and Every Grain of Rice 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!--David Chang, restaurateur, author, and host of "Ugly Delicious" 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.--Ming Tsai, restaurateur, author, and creator of Simply Ming 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.--Pailin Chongchitnant, chef, author, host, and creator of Hot Thai Kitchen 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.

--Francis Lam, cookbook editor, author, and host of The Splendid Table 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.--Pim Techamuanvivit, chef, author, and creator of Chez Pim 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, creators of Chinese Cooking Demystified 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.

--Leela Punyarathabandhu, author of Simple Thai Food, Bangkok, and Flavors of the Southeast Asian Grill 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.--Namiko H Chen, author and creator of Just One Cookbook 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.--Adam Liaw, author and host of Destination Flavor 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!--Bill, Judy, Sarah and Kaitlin Leung, creators of The Woks of Life 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.--Hooni Kim, author of My Korea 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 will be elevated in homes across the globe. Kenji''s culinary authority is next level, I''ve been fortunate to watch his genius in action and I''m proud to be is friend. Enjoy this book and everything this man says because we are witnessing culinary greatness.

--Alvin Cailan, chef, author, and host of The Burger Show.