Listening to Eric Jason Martin’s narration of this audiobook is like signing up for a master class on wok cooking. His clear and steady voice will take listeners through the basics of a simple stir-fry, knife skills, and numerous ingredient breakdowns needed to pull off restaurant-style dishes at home. The full text of the recipes is included in the accompanying pdf, so the audiobook itself focuses on the history or inspiration of a dish and what techniques you’ll need to draw on to cook it. Every minute of this audiobook is packed with essential knowledge that makes it an invaluable resource for any kitchen. C.J.S. © AudioFile 2022, Portland, Maine

★ 12/20/2021

The intricacies of wok culture are brilliantly explored in this definitive offering from chef and New York Times cooking columnist López-Alt (The Food Lab). While the more than 200 recipes are nothing to scoff at, what makes this a stunner is the extensive coverage of cooking techniques and culinary history. López-Alt dispenses advice on purchasing the right supplies (“Get yourself a 14-inch, flat-bottomed, carbon steel wok”); offers an array of useful tips, such as how to stir-fry on an electric burner; and even parses the effects of condensation on food when it is tossed in steamy air. Thus armed, the home cook can whip up dishes like moo shu mushrooms or slippery egg with beef. Subsequent chapters dig into rice bowls (among them gyudon, with its toppings of shaved beef rib and poached egg); serve up noodles hot, cold, and stir-fried; and provide scores of fried and braised options. Along the way, q&a’s and sidebars help answer common questions—including whether or not MSG is bad (in moderation, it’s fine)—and step-by-step photos make easy work of more complicated tasks, such as making ultrathin Mandarin pancakes two at a time. López-Alt’s conversational prose never fails to entertain, even when detailing how the alkaline properties of baking soda are “the secret to plumper, snappier shrimp.” Readers will be cooking with gas thanks to this fiery and insightful work. (Mar.)

"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."

"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."

"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."

"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."

"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."

"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."

"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."

"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."

"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."

"I have been a fan of Kenji Lopez-Alt and his recipes since his time on Serious Eats. His recipes expertly highlight the details of each dish as well as their history. The Wok I believe goes beyond the recipes, which are amazing, into teaching techniques that chefs/home cooks can apply beyond this book. His detail about selecting the right wok, how to treat the wok, will give readers a new appreciation for just how versatile this one piece of kitchen equipment is and why everyone should have one in their home. This is a must have book for cooks of every level. "

"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 Kenji sprinkles in his contemporary ingenuities throughout the recipes. Do yourself a favor, get this book, get a great wok and start adding wok cooking to your repertoire."

"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."

"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."

"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!"

"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."

"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!"

★ 02/01/2022

Clocking in at over 600 pages, this cookbook is a fitting follow-up to López-Alt's James Beard Award-winning The Food Lab, which covered an array of techniques but no wok-based recipes. Using a similar, science-informed approach, López-Alt demonstrates here not just how to use a wok but why certain tools, techniques, and approaches work better than others. The recipes include Chinese-, Korean-, Thai-, Vietnamese-, and Japanese-inspired dishes and incorporate precise directions for preparation, cooking techniques, and kitchen organization. An extensive introduction provides guidance on selecting a wok and stocking a pantry with essential and optional ingredients. Sidebars, reference charts, and ingredient-specific guidance ensure that budding chefs will develop the skill and understanding to confidently produce stir-fried, steamed, braised, and deep-fried dishes. Readers interested in the science behind a successful wok-based meal will appreciate the way López-Alt experiments with techniques to determine how to achieve the best results in a home kitchen. A section of no-cook sides at the end of the cookbook ensures that even a wok novice can produce a balanced menu. VERDICT López-Alt's latest is an essential addition to any cookbook collection, providing both insights and inspiration for cooking.—Rebecca Brody

Listening to Eric Jason Martin’s narration of this audiobook is like signing up for a master class on wok cooking. His clear and steady voice will take listeners through the basics of a simple stir-fry, knife skills, and numerous ingredient breakdowns needed to pull off restaurant-style dishes at home. The full text of the recipes is included in the accompanying pdf, so the audiobook itself focuses on the history or inspiration of a dish and what techniques you’ll need to draw on to cook it. Every minute of this audiobook is packed with essential knowledge that makes it an invaluable resource for any kitchen. C.J.S. © AudioFile 2022, Portland, Maine