Join live and in person to celebrate the release of “The Wok” with chef J. Kenji López-Alt.
BOOK DISCUSSION DETAILS
[In Conversation with Dan Souza]
Wed, Mar 23, 2022, 6:00 PM EDT
Coolidge Corner Theatre
290 Harvard St
Brookline, MA 02446
Get Tickets: https://www.eventbrite.com/e/live-with-brookline-booksmith-j-kenji-lopez-alt-with-dan-souza-the-wok-tickets-243175804377
About the Author:
J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.
About the Book:
One of Time’s 10 Most Anticipated Cookbooks of 2022
From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.
J. Kenji López-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 López-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. López-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, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
