The Wok: Recipes and Techniques

The definitive English-language guide to wok cooking, written by the food scientist who brought the same evidence-based rigor to the wok that he brought to The Food Lab. Lopez-Alt won the 2023 James Beard Award for this book, and it earned its place as a number one New York Times bestseller. With more than 200 recipes and over 1,000 color photographs, it covers everything from weeknight stir-fries to elaborate dumpling projects.

Why Start Here

Most wok cookbooks teach you recipes. This one teaches you to think. Lopez-Alt starts with the science: what wok hei actually is (a combination of oil vaporization and the Maillard reaction), why your home stove can still produce great results, and how different wok materials affect cooking. He breaks down the mechanics of a stir-fry into repeatable steps so you understand the process, not just the individual dish.

The range is remarkable. You get home-style Chinese dishes like mapo tofu and kung pao chicken alongside Thai curries, Japanese tempura, Korean fried chicken, and even Western dishes adapted for the wok. The no-cook side dishes are a practical bonus: quick pickles, slaws, and sauces that round out a wok meal without adding another pan to the cleanup.

What sets this book apart from older wok classics is the photography. Over 1,000 images show you exactly what each technique should look like at every stage. When Lopez-Alt says “stir-fry until the garlic is fragrant and just beginning to brown,” you can see the precise shade he means.

What to Expect

A large, beautifully produced hardcover at 672 pages. The opening chapters on wok selection, seasoning, and essential techniques are worth reading before you cook anything. Lopez-Alt is opinionated about equipment (he prefers a carbon steel wok and a fish spatula) but explains his reasoning so you can make your own choices. The recipes range from 15-minute weeknight meals to weekend projects like hand-pulled noodles. Difficulty is clearly indicated throughout.