The Wok: Recipes and Techniques

This book by J. Kenji López-Alt is a detailed guide to using the wok, covering a wide range of recipes and techniques from stir-frying and deep-frying to steaming and braising.

It includes recipes from Japan, Korea, Thailand, Southeast Asia, and China, with a heavy emphasis on Sichuan dishes.

López-Alt provides scientific explanations for cooking methods, knife skills, pantry stocking, and more than 1,000 color photographs.

The book also pays tribute to influential figures in Chinese-American cuisine and offers advice on selecting and using a wok effectively.