J. Kenji López-Alt | The Wok: Recipes and Techniques | Talks at Google

J. Kenji López-Alt discusses his latest cookbook "The Wok: Recipes and Techniques", an entertaining, comprehensive guide dedicated to the science and technique of cooking in a wok. Whether stir-frying, deep frying, steaming, simmering, or braising, The Wok is essential reading for producing quick, flavorful meals using the most versatile pan in the kitchen.

"The Wok" features more than 200 recipes—from quick and easy meals, to project-driven dishes. Recipes spotlight the Asian and Asian-American culinary canon—everything from Sichuan-style Mapo Tofu and Korean-Style Spicy Braised Tofu to Kung Pao Chicken and Orange Peel Beef. Through its emphasis on building fundamental skills and understanding, as well as personal and historical anecdotes, "The Wok" aims to demystify the science behind cooking with a wok. López-Alt’s witty and engaging writing style makes this otherwise complex subject accessible and fun for home cooks.

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of "The Food Lab", winner of the James Beard Award for General Cooking, and International Association of Culinary Professionals’ Book of the Year. He is also the author of "Every Night Is Pizza Night", illustrated by Gianna Ruggiero. He is a wildly popular New York Times food columnist, and the host of Kenji’s Cooking Show, with over a million subscribers on YouTube.

Get the book here: https://goo.gle/35nq3wW.

For more information on Kenji, please visit http://www.kenjilopezalt.com/.

Moderated by Jenny Mizusawa.