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Publisher's Summary

The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.

J. Kenji Lopez-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan Lopez-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics - the mechanics of a stir-fry, and how to get smoky wok hei at home - you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including kung pao chicken, pad Thai, and San Francisco-style garlic noodles. Lopez-Alt also breaks down the science behind beloved beef chow fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes - including simple no-cook sides - explanations of knife skills, and how to stock a pantry, The Wok provides endless ideas for brightening up dinner.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.  

©2022 J. Kenji López-Alt (P)2022 Tantor

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Does not work as an audio book

The content is great and the narration is very good, but unfortunately I find this title does not really work as an audio book. Listening to the technical stuff is interesting but I found I would like to have it in writing to review and highlight. Furthermore, listening to recipes turns out to be rather boring.

There is a large pdf (364 pages) you can download with lots of recipes and some of the technical stuff. Obviously, it is not the entire book and things like the overview of "Stocking a wok-friendly pantry" with suggestions for different sauces and pastes is not included (you can review this with the "Look Inside" feature on Amazon). I would have liked that in the pdf.

I appreciate the effort of trying to make this into a good audio experience with a generous pdf to boot, but unfortunately it does not work for me and I gave up listening after a couple of hours and ended up returning it and buy the hard copy.

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  • Robert Stockton
  • 05-14-22

A delightful revelation

I "got into" cooking only at around 30 years old (I am 40 now) and it has taken me until now to properly investigate the wok... It contains and uses EVERYTHING I have come to love about cooking... I was constantly surprised throughout this book.

Kenji has structured it beautifully and it is complete with detailed information and instructions and is has many very demonstrative scientific experiments.

I.just loved this book. It is so thorough and yet had a great, light-hearted style. Seems like the author would be a bit of a dude, really.

I.think the narrator would be better suited to non-fiction... he was fine, just not quite what a cooking book needs, maybe.