The Wok: Recipes and Techniques

I have focused on cooking in Chinese style and have a lot of books on the subject. This is the best yet. As you would expect with a Kenji authored book, the recipes are detailed and his recommendations are backed up by science and best practice. The photos are relatively small, but they are there to instruct not provide glamour. I think there are two ways that you can use this tome. Seect a receipe, dive in and give it a go. For example, you could jump to page 268 read until 279 and have a bash at egg fried rice. Or you could go to page 171 and tackle Veg. I am going to attempt the other approach. Reading from start to finish and picking out recipes as I go. I'm currently on page 61 about to attempt Kung-Po Chicken. I'll update with photos as I go! The reason I recommend this as an approach is the depth of explanation that Kenji provides as you read. Each chapter appears to build understanding which will allow you to both make sence of the steps recommended later and make better food. Which ever approach you take I think that this will be a book once used often re-visited. Good Woking to you!

This cookbook changed the way I cook. So many tips and tricks, from complete novices to experienced home cooks this is well worth it. A few typos throughout, but context clears up any discrepancies. I was so impressed I recommended it to my dad and we now have great little bonding moments sharing the pictures of the recipes we make If I could give it more stars I would.

Ignore the naysayers. This is the most comprehensive cookbook I've ever owned. In brilliant Kenji style you not only know how to cook but the why's behind the technique. Kenji is the peoples cook. The recipes are well explained. The pictures are of food that Kenji has prepared himself. If people want to be fooled by food stylists then there's plenty of stuff in this fake world to be seen on social media sites. Thank you Kenji for your work not only in this book but through your YouTube. You are teaching people the most important skills.

This isn’t just one of those coffee table cookbooks that are basically just pictures of food (although I am certainly not saying The Wok isn’t suitable for that, as it definitely looks great). You WILL learn from this book, no matter your skill level. The book is absolutely packed with knowledge, but Kenji is such a fantastic teacher that it is a genuinely enjoyable read. I have read a lot of cookbooks (and obviously uncountable online recipes like most of us) so trust me when I say that I am effusive about this book for a reason. I bought it for myself but it would probably be a perfect gift for anyone interested in cooking.

We have about 5 million cook books, and this one shines above them all. Loads of info around the meals, history of the ingredients , how to cook the recipes in great detail, info on the chemistry of cooking and how it influences the way it’s cooked. 600 odd pages. You can go simple for some recipes and more involved for others. Oh, and did I mention that the meals are fantastic, authentic (really!) and a pleasure to eat.

Kenji is a fantastic chef, with his YouTube channel being unbelievably useful, I had to grab his book once he mentioned it. As a UK citizen, I was a little nervous the measurements would be in cups, but I had faith and Kenji delivered. There's proper measurements, by teaspoons, grams and ml. Not only that, but there's also tons of science as to why you're doing things in specific ways, and even some history here and there. The Book is big, and it's thick, it's heavy and it's great quality. Five years of work went into this, and it shows.

This is a good book, with well written instructions and recipes. Only 4 stars as some of the recipes aren't authentic and have ingredients not commonly found in Asian dishes, such as Chorizo. But, it will help anyone who isn't confident with the fast paced stir fry cooking methods, gain more understanding and confidence

I am a newcomer to cooking with a wok. I loved the layout of this book. It is a beautiful book with fabulous pictures. There are different chapters on how to stir fry chicken, beef, etc. All the methods of cooking such frying and braising are explained as is how to cook rice perfectly. The dishes I have cooked from this book have been such a success. I look forward to cooking many, many more dishes from this excellent book.

I grew up in an Asian Wok culture and learnt by watching and helping out mum in the kitchen. This book took my home wok skills to another level. I loved the explanations of how to cut meet, ways to keep the tenderness and some history about ingredients. It also provided tips on wok cooking on an electric/induction stove which was helpful. It was mentioned in some other reviews that the paper and picture quality is poor. I wouldn't call it poor but compared to other books, the food photography is adequate and could be improved. The paper is thin but for me it's fine. It's surviving well in my kitchen and I use this book at least 2-3 times a week. In spite of this, the content is fantastic and I would happily recommend it to anyone who wanted to start cooking in a wok, on any stove.

Receitas meticulosas e resultados deliciosos. Não poderia esperar outra coisa do livro mais recente de J. Kenji López-Alt. Pasta quem segue ele desde os tempos de Serious Eats, New York Times, etc, não é nenhuma surpresa. Sem dúvida umas excelente adição a qualquer biblioteca culinária, mas fica muito melhor ao lado do fogão enquanto você coloca em prática uma de suas receitas.

Me parece un libro excelente. Aborda los temas más básicos de una forma interesante y con suficiente profundidad. No es abrumador en la forma en que está escrito, de hecho el estilo de escritura de Kenji López Alt me parece muy agradable, no se me hace pesado de leer, sin embargo si hay una inmensa cantidad de información que a primeras es un poco difícil de consultar, por ejemplo, las técnicas las encuentras entre las recetas, no pertenecen a un capítulo, per se. Esto en realidad no es algo malo ya que tiene un excelente índice analítico. En cuanto a la impresión, me pareció fantástica, sobretodo comparándolo con su otro libro, Food Lab, que por alguna razón tenía —cuando menos en mi edición— algunos errores de impresión. Algo que no me agradó es el uso de unidades imperiales. Constantemente da rangos de temperatura en grados Fahrenheit y uno tiene que estar convirtiéndolo a Celsius constantemente.

ドラマのブレーキングバッドに触発されてタコスを作り、余ったフラワートルティーヤをどうしようかと、ふと思いついたのが、トルティーヤに卵を塗って焼き、辛味噌と揚げた餃子の皮を巻いた「煎餅果子もどき」。 既に同じアイディアを考案していた人を後にネットで知ってガッカリしたけれど、その人自身もこの本に同じアイディアが載っている事を後で知ったようで、great minds think alike..と、悔しさ半分、偶然の一致の面白さを書いていました。その偶然の驚き、がっかり気分が自分と同じで面白かったですね。この本と直接関係ない話ばかりですみません。

Avevo grandi aspettative da questo libro e sono state superate! Ottimo per chi ama cucinare con il wok Consigliato, lo chef Lopez Alt è molto esaustivo nelle sue spiegazioni