The Wok

Recipes and Techniques

By: J. Kenji Lopez-Alt

Narrated by: Eric Jason Martin

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

Reader is terrible.

Makes it almost hard to tolerate. Book content is great, very authoritative. Need to re-record using same reader from food lab.

Correction…

My bad for hinting in my prior review that it might have been the author who confused Saturday Night Live and Saturday Night Fever. Tonight while reading through my stained and tattered hard copy of The Wok, I saw that the passage in question clearly states, “…Saturday Night Fever…”. It was the reader who mistakenly said “Saturday Night Live”. Sorry Kenji!

This is a fantastic book.

I have the hard copy as well. But it’s so text heavy that I wanted the audiobook as a companion. My only complaint is that the person reading it is so stiff and clipped in their reading it’s painful to listen to.  It almost sounds like it’s AI reading it. Talk about a disappointment. I love this book but I’m really having a hard time getting through the audiobook version.

Tons of good info - thoroughly enjoyed!

I have this cookbook and got the audio version to listen to on my way back and forth to work. I don’t have enough free time to read through the entire book but was able to get all of the info from it by listening to it. Now I can use the book for the recipes but have all of the background info in my head. This works perfectly for me!

There is so much valuable information and techniques. The book, whatever the version, is fabulous!

Beyond excellent

I'm always hesitant to buy a "cook book" in audible format for obvious reasons but Kenji really nailed this one. I've always had electric stoves so wok cooking was not a thing for me. I know Kenji says it can be done but my results have always been dismal. Soon after starting this book I bought a carbon steel wok and butane burner. The results have been spectacular and I'm just getting started! The pdf of recipes and techniques stands as a work on it's own.