The Wok: Recipes and Techniques

Lopez-Alt’s second major book applies his evidence-based approach to the wok. Winner of the 2023 James Beard Award for Single Subject Cookbooks and a number one New York Times bestseller, this 672-page book contains more than 200 recipes and over 1,000 color photographs covering stir-frying, deep-frying, steaming, braising, and smoking in a wok.

Why Read This

If The Food Lab taught you to think scientifically about cooking, The Wok narrows that lens to the most versatile pan in the kitchen. Lopez-Alt explains the physics of wok hei, why a carbon steel wok outperforms other materials, and how to coax restaurant-quality results from a home burner. The science is practical, not academic: every explanation leads directly to a better technique.

The recipe range is enormous. You get Chinese classics like beef chow fun and mapo tofu, Thai curries and pad thai, Japanese tempura and gyoza, Korean fried chicken, and Western dishes adapted for the wok. The no-cook side dishes (quick pickles, slaws, dipping sauces) are a practical addition that make it easy to build complete meals.

The photography is among the best in any cookbook. Over 1,000 images show every stage of every technique, so you always know what “golden brown” or “just wilted” should look like. This visual precision is especially valuable for wok cooking, where timing is everything.

What to Expect

A substantial hardcover that rewards both reading and cooking. The opening chapters on wok selection, seasoning, and fundamental techniques are essential. Lopez-Alt is opinionated about equipment but explains his reasoning clearly. Recipes range from 15-minute weeknight stir-fries to weekend dumpling projects. If you loved The Food Lab, this is the natural next book.