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The Wok Recipes and Techniques PDF

Features of The Wok Recipes and Techniques PDF

The Wok Recipes and Techniques PDF-#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time’s 10 Most Anticipated Cookbooks of 2022

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-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 López-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. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.-The Wok Recipes and Techniques PDF

Featuring more than 200 recipes―including simple no-cook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Full color photographs throughout

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Description of The Wok Recipes and Techniques PDF

The Wok Recipes and Techniques PDF This is the best book for anyone around the world to download and must read whether of any age or any profession as they will improve the thinking with which you live your life dramatically.

The Authors

The Wok Recipes and Techniques PDF

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, Chef/Partner at Wursthall (a San Mateo beer hall), and the author of the James Beard Award–nominated column The Food Lab. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times bestseller, winner of the James Beard Award for general cooking, and was named Book of the Year by the International Association of Culinary Professionals. He lives in San Mateo with his wife Adriana and daughter Alicia. For more information visit

Dimensions and Characteristics of The Wok Recipes and Techniques PDF

  • Publisher ‏ : ‎ W. W. Norton & Company (March 8, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 672 pages
  • International Standard Book Number-10 ‏ : ‎ 0393541215
  • International Standard Book Number-13 ‏ : ‎ 978-0393541212
  • Item Weight ‏ : ‎ 4.7 pounds
  • Dimensions ‏ : ‎ 8.9 x 1.5 x 10.9 inches
  • Book Name : The Wok Recipes and Techniques PDF

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Top reviews

James Carter “This is easily one of the most anticipated cookbooks of the year, and its James Beard award winning author J. Kenji Lopez-Alt is arguably one of the most influential food writers currently in the game. In this book Kenji is exuberant about both the wok and about what he knows and he does a good job of imparting that joy and knowledge to the reader, even if at times he oversells both.

I think the real magic of this book is that Kenji has so much personal experience with a wide variety of foods and cooking techniques and he can distill that down to help the less experienced cook get a feeling for what it is they are about to cook, whats delightful about the food, what pitfalls to avoid, and the tips and tricks they need to know to get an amazing result, and also what tools and methods make it better or easier. So even if you are not a food geek and you aren’t interested in the lengthy scientific discussions that may appear you can love this book. It is really beautiful that you get so much useable information in an easy to read book. You have the recipes but you are provided with a wealth of insight to both make the recipe work, and to give you the skill to improvise and create on your own when you are ready.

The book begins by telling you the virtues of a wok with a dash of the hyperbole you find on most food blogs, and then Kenji guides you through his opinion of what wok is the “best” for you to get, how to season, clean and maintain it. This is followed by a discussion of the tools which are useful for wok cooking, the pantry items you will want to have and the knife skills you need for cooking stir fries and other delicious wok cooked dishes. What I really appreciate is the way he distills things down and simply gives you his experienced perspective of what is good and what is not so good. This is especially valuable to less experienced cooks like me. Along the way there a sidebars discussing the science behind the cooking, and there are a metric ton of recipes for you to try everything from stir fries, rice bowl dishes, noodles, fried foods, and braised or simmered dishes (there’s a chapter for each). There is even a section on sides you don’t need to cook that can be served along your newly learned culinary creations.

This book really shines because the author is meticulous and driven to thoroughly test recipes. He has a reputation for doing insane amounts of work to justify his opinions through experimentation with lots of different iterations and “double-blind taste tests” with groups of people to pick the winner. I don’t know how much of that was done for this book, but by reputation its a good bet that you can trust these recipes. I’ve tried the beef and broccoli, crab fried rice, and hot and sour soup, and also played with velveting for my own stir fry creation (all pictured). All were great. Also pictured is this book next to the food lab, his award winning first cook book, to show this one is just slightly thinner than the previous effort.

What else is to like?
* All recipes include one or more picture
* Recipes include estimates of both active and total time for the making the dish
* Notes are provided for storage and future use where relevant
* Both metric and imperial units are given for measures of weight and volume and descriptors are provided for produce such as “12 medium shiitake mushrooms”
* You will get more explanations of “why” than almost any other cookbook
* It’s Kenji…if you are a fan like I am

What’s not to like?
* There are some typos or possible errata I’ve noticed (listed at the bottom of this review)
* To me it seems like this book was written with a dash too much ego…like the section of the history of woks is one paragraph about the history and 4-5 paragraphs about Kenji. To be fair he said that’s not what this book is about, but its kind of lazy to have a magnum opus about woks and not give it more than than.
Another illustration where I would point to this being written with too much ego is that there are no references cited for the facts and figures so it comes across as this is the decree of a ‘food god’ but even things like the densities or specific heats of metals just aren’t referenced. That’s poor form for a book that postures as a ‘food science’ heavy cookbook. There is a list books and websites and video channels, but these are not cited at all as the source of any of the information, facts or figures in this book…at least I didn’t see it if they were.
* The index in the kindle version does not provide clickable links to jump to the recipe
* the photos and the layout of the book aren’t particularly aesthetically pleasing. It’s utilitarian. It would have been greatly improved by a professional food stylist, photographer and graphic artist. In the price range this book sells for you generally see very polished and pretty layouts. This ine comes across more like a diy user manual.

Basic Stir-Fry Marinade for any meat
Chinese American Kung Pao Chicken
Gong Bao Ji Ding (Sichuan chicken with peanuts)
Chicken with Basil Chilies and fish sauce
Sweet and sour chicken or pork
Velvet Chicken with snap peas and lemon-ginger sauce
Pico’s not so bland chicken
Shredded chicken with pickled chiles and carrots
Sliced pork with chives
Stir-fried kimchi pork
Better-than-hemy-moms Chungking pork
Sichuan double-cooked pork belly
Sliced pork and cucumber
Moo shu (moo shi) mushrooms or moo shu pork
Mandarin pancakes
Thai-style stir-fried ground pork with basil (pad bai horapa or pad ka-prao)
Beef with broccoli
Ginger beef (with or without snow peas)
Shredded beef with hot peppers and chiles
Thai-style Beef with basil and Fish sauce
Pepper steak
Cumin Lamb
Stir-fried Fish with wood ear, celery, and oyster sauce
Stir-fried fish with ginger and scallions
Brined shrimp for stir fries
Peel-and-eat shrimp with garlic, scallions and chiles
Kung pao shrimp
Shrimp or fish stuffed chiles in black bean sauce
Cantonese style calms in black bean sauce
Clams with garlic, sake, and butter
Slippery egg with beef
Slippery egg with mushrooms
Shrimp or tofu with lobster sauce
Creamy layered scrambled eggs (Whampoa eggs)
Home-style tomato and scrambled eggs
Khai Jiao (Thai style omelet)
Spring Vegetables with Olives and Sichuan Peppercorns
Stir-Fried Corn and Mushrooms with Hot Peppers and Soy Butter
Tiger-Skin Peppers
Sichuan-Style Blistered Green Beans
Soy-Glazed Mushrooms
Stir-Fried New Potatoes with Hot and Numbing Spices
Korean Stir-Fried Shredded Potatoes (Gamjachae Bokkeum)
Sichuan-Style Hot and Sour Stir-Fried Shredded Potatoes
Sichuan-Style Fish-Fragrant Eggplant
Stir-Fried Eggplant with Sake and Miso
Stir-Fried Kabocha Squash with Sake and Miso
Smoky Bok Choy with Garlic Sauce
Stir-Fried Napa Cabbage with Vinegar and Chiles
Chinese Broccoli with Oyster Sauce
Pad Khana Bacon Krop (Thai-Style Stir-Fried Chinese Broccoli with Oyster Sauce and Bacon)
Snow Pea Shoots with Lobster Sauce (with or without Crabmeat)
San Choi Bao
Gireum Tteokbokki (Stir-Fried Korean Rice Cakes and Korean Chile Paste)
Rice Cakes with Pork, Shrimp, Pine Nuts, and Vegetables

Tamago-Kake Gohan
Homemade Concentrated Mentsuyu (Soy-Dashi-Mirin Mix)
Sanshoku Don (Three-Color Rice Bowls)
Miso-Glazed Broiled Black Cod or Salmon
Nasu Dengaku (Broiled Miso Eggplant)
Basic Congee
Thai-Style Jok with Pork Meatballs
Cheesy Congee with Bacon, Charred Corn, Scallions, and Cilantro
Congee with Wilted Lettuce and Mushrooms
Dakjuk (Korean-Style Congee with Chicken and Vegetables)
Congee with Pumpkin and Pine Nuts
Mushroom and Spring Vegetable Congee
Congee with Shrimp, Saffron, and Spanish Chorizo
Basic Vegetable and Egg Fried Rice
Bacon and Egg Fried Rice
Egg Fried Rice with “The Mix”
Blistered Green Bean Fried Rice
Easy Pork Fried Rice with Corn and Shishito Peppers
Crab Fried Rice
Kimchi and Spam Fried Rice
Nasi Goreng: The Funkiest of Fried Rices

Umami Oil (“XO Pepperoni Sauce”)
Burnt Garlic Sesame and Chile Oil
Shanghai-Style Scallion Oil
Sichuan Málà (Hot and Numbing) Chile Oil
Dan Dan Noodles
Shanghai-Style Sesame Noodles (Ma Jiang Miàn)
Noodles with Thai Basil and Peanut Pesto
Zhajiang Miàn (Beijing “Fried Sauce” Noodles)
San Francisco–Style Vietnamese American Garlic Noodles
Sichuan-Style Cold Noodles
Spicy Shirataki and Cucumber Salad
Sesame Chicken Noodles My Way (or Your Way)
Bún Trn Tôm (Vietnamese Shrimp and Rice Noodle Salad) with Citrus and Herbs
Hiyashi Chūka
Chinese American Stir-Fried Lo Mein with Shiitake, Chives, and Charred Cabbage
Chinese-Style Lo Mein with Oyster Sauce, Lettuce, and Butter
Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce
Yakisoba (Japanese Fried Noodles)
Crispy Chow Mein Noodle Cake with Toppings (Liang Miàn Huang)
Cantonese Superior Soy Sauce Noodles (with Bean Sprouts and Scallions)
Chow Mein with Beef and Peppers
Beef Chow Fun on a Home Burner (the Torch Method) Beef Chow Fun on an Outdoor Wok Burner
Pad See Ew with Chicken
Pad Thai
Ants Climbing Trees (Sichuan Cellophane Noodles with Pork and Chiles)

IV. Frying
Kimchi or Sauerkraut Buchimgae (Korean-Style Pancakes)
Haemul Pajeon (Korean-Style Seafood and Scallion Pancakes)
Chinese-Style Scallion Pancakes
Cheesy Scallion Pancakes
Scallion Pancake Breakfast Sandwiches
Panfried “Garlic Knot” Pancakes
Easy Tortilla “Jian Bing”
Pork and Shrimp Dumplings
Japanese-Style Pork and Cabbage Gyoza Filling for Dumplings
My Mom’s Beef and Vegetable Filling for Dumplings
Vegetarian Eggplant, Mushroom, and Carrot Filling for Dumplings
Fried Brussels Sprouts with Fish Sauce, Shallots, and Chiles
Fried Broccoli with Honey and Balsamic Vinegar
Fried Shishito Peppers
Crispy Fried Pork Belly
Sichuan Dry-Fried Beef
Nua Kem (Thai-StyleBeef Jerky)
Chongqing-Style Dry-Fried Chicken
Chicken Karaage (Japanese-Style Fried Chicken with Soy, Sake, and Ginger Marinade)
Agedashi Tofu (Fried Tofu with Soy-Dashi)
Cantonese Pepper and Salty Shrimp
Málà Salt and Pepper Chicken Wings
Cantonese Stir-Fried Lobster with Ginger and Scallions
Extra-Crispy Korean Fried Chicken
Japanese Katsu Korokke (Japanese Potato Croquettes)
Tempura Vegetables or Seafood
Tempura Sauerkraut and Onions
General Tso’s Chicken
California-Style Orange Chicken
Sesame Chicken
Springfield-Style Cashew Chicken
Orange Peel Beef, by Way of Sichuan and Old New York
Simple Panfried Tofu with Soy-Garlic Dipping Sauce
Panfried Tofu with Garlic and Black Bean Sauce
Korean-Style Spicy Braised Tofu (Dubu Jorim)
Shrimp-Stuffed Fried Tofu
Crispy Fried Tofu with Broccoli and Garlic Sauce


Basic Dashi
Tsukudani from Spent Kombu
Homemade Furikake from Spent Katsuobushi
Miso Soup
Simmered Daikon Radish (Daikon no Nimono)
Simmered Kabocha Squash (Kabocha no Nimono)
Simmered Greens with Soy Dashi and Katsuobushi (Ohitashi)
Japanese Beef and Potato Stew (Nikujaga)
Ajitsuke Tamago
Katsuobushi Deviled Eggs
Korean Soft Tofu and Kimchi Soup (Kimchi Soondubu Jjigae)
Spicy Korean Rice Cake Stew (Gungmul Tteokbokki) with Kimchi
Korean Rice Cake Curry Stew
Everyday Chicken and Ginger Stock
Chicken and Ginger Soup with Rice Cakes
Egg Drop Soup
Hot and Sour Soup
Superior Stock
Zha Cai Rousi Miàn (Sichuan Pork and Pickle Soup)
The Best Wonton Soup
Sichuan-Style Hot and Sour Wontons (Suanla Chaoshou)
Asparagus and Tofu Salad with Málà Chile Oil Vinaigrette
Perfectly Poached Chicken Breasts
Fragrant Scallion-Ginger Oil
Poached Chicken and Cabbage Salad with Cashews and Miso Dressing
Bang Bang Chicken
Spicy Chicken and Banana Blossom (or Cabbage) Salad with Fried Shallots, Garlic, and Lemongrass
Red Curry with Mushrooms, Pumpkin, and Tofu
Thai-Style Tofu with Green Beans and Red Curry Paste (Pad Prik King)
Mussels and Rice Noodles in Green Curry Broth
Green Curry Sausage Meatballs
Northern Thai–Style Khao Soi (Curry Chicken and Noodle Soup)
20-Minute Chicken Red Curry Noodle Soup
Simple Thai Hot and Sour Soup with Shrimp (Tom Yam Kung)
Mapo Tofu
My Mom’s Japanese-Style Mapo Tofu
Water-Boiled Beef
Sichuan-Style Fish Poached in Chile Broth (Shui Zhu Yu)
Vietnamese Fish Braised in Fish Sauce Caramel
Red Braised Pork Belly (Hong Shao Rou)
Taiwanese Braised Short Rib Noodle Soup (Hong Shao Niu Rou Miàn)

Leftover Vegetable Salad with Soy-Dashi Dressing
Sichuan Smashed Cucumber Salad
Cucumber and Dill Salad with Yogurt and Chile Oil
Sweet and Spicy Miso Dip for Vegetables
Honey Mustard–Miso Dip for Vegetables
Miso-Yogurt Ranch Dip for Vegetables
Som Tam
Mixed Greens with Savory Sesame-Ginger Vinaigrette
Hiyayakko (Japanese Cold Dressed Tofu with Soy Sauce and Ginger)
Japanese Side Salad with Carrot and Ginger Dressing

Possible errors noted (I will update and will add page numbers soon):
* “The first three (specific heat capacity, density, and conductivity) are physical properties of the material itself, while the third (reactivity) is a function of a wok’s material, thickness, and geometry.” should read “the fourth” when the discussion moves to reactivity.

* In the chart listing the physical properties of metals the conductivity of stainless steel is listed as 45 W/m.K at room temp. This is about double the value in the charts I googled on the internet (430 grade stainless steel). Similarly the grey cast iron is about 50% higher in Kenji’s chart than values I see when googling. Kenji does not provide references so it makes it difficult to understand the discrepancies.

* Unless you have a custom wok insert in your range, you want to avoid round-bottom or induction woks. The word induction probably belongs in the next sentence… avoid round bottom woks. They won’t work, period, on an electric OR INDUCTION

This review will be updated as I read it more and try more recipes. If this review was of value to you please vote it helpful below. Thanks!”


Reference: Wikipedia

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