I’ve been cooking with my wok for about four years. I still haven’t mastered wok cooking! There are so many aspects that I haven’t explored. This is why I am excited to check out a new cookbook coming out that will help.
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I am eternally grateful to one of our fans for suggesting J. Kenji López-Alt’s cookbook, “The Food Lab: Better Home Cooking Through Science”. It’s amazing! That’s why I am thrilled for his new cookbook “The Wok: Recipes and Techniques”.
J. Kenji López-Alt reaches for his wok more than any other tool in his arsenal. Now he shares his expertise with us! He, of course, breaks down the basics and science for each dish and technique.
There are a few things that I had no idea you could do with a wok. For instance, you can steam, simmer, and braise with a wok! I genuinely did not know that a wok could be so versatile.
The chapters included are:
- Introduction
- The Science of Stir-Fries
- Rice
- Noodles
- Frying
- Simmering and Braising
- Some Simple, No-Cook Sides
This cookbook doesn’t exclusively go over wok techniques. J. Kenji López-Alt shows us the best knife skills and how to stock a pantry.
There are over 200 amazing recipes throughout J. Kenji López-Alt’s cookbook “The Wok: Recipes and Techniques”. This includes dishes such as:
- Kung Pao Chicken
- San Francisco–Style Garlic Noodles
- Pad Thai
- Tempura
- Dumplings
There are over 1,000 color photographs throughout this cookbook that really showcase each dish and step-by-step photos!
I know I am going to have to get this cookbook! I love Asian cuisine and need to utilize my wok more.
I am looking forward to checking out this amazing cookbook! Make sure to keep an eye out for Cookbook Divas on YouTube.
~Kaiti
