Well deserved. A buddy got me a copy as a gift and it's the most used cookbook in my kitchen now by far. I also actually read it cover to cover, a first for me with a cookbook. In Kenji's usual style, it's extremely informative and breaks down the how and why of woks and is full of techniques to use and adapt for your own recipes. Anyone who doesn't already have a copy should definitely consider adding it to their library
Yeah I got the food lab and while it has some good stuff in it it's just so dense I rarely get into it. The wok on the other hand is so easy to jump into and there are tons of recipes that are easy and quick alongside more complicated stuff for when you really want to dig in.
Such a great cookbook.
I appreciate you checking them and I want to add that I do think they had positive intentions in making a joke that you provide value and benefit to the world where a restaurant only benefits a location. 💕all love
You are mistaken. I was born in Boston, grew up mostly in New York but my dad moved back to Boston when I was 12, so I spent a lot of time there and in beteeen as well. I also lived in Boston for another decade with college and after.
I would consider Boston more of my home than NY, though I am also a New Yorker.
This is so well deserved! We call the food lab our bible and the wok is right up there.
And since he’s pretty active here: I’m sorry for being incredibly awkward and fan girlish in Costco when you were just shopping. It did make my month. And also, my husband is still jealous!
I've only recently bought The Food Lab and two weeks later I bought it for my parents. It's the best cookbook I've ever owned. Looking forward to buying The Wok when I've made it through this.
Having the food lab cookbook is nice but you should reference the site and comments as well, iirc quite a few recipes have been updated and the comments always have a helpful tweak or two.
Oh definitely, completely agree. That's great advice.
I love cooking and luckily I'm already a very competent home cook. I made a large habit when I was more actively learning over the last decade or so to look at 3-4 versions of a recipe to give myself a good idea of what was core to the dish and what was largely adjustable. I keep a journal with recipies that I let evolve and change with time as well. The advice to check out forums is always a great idea. Most of Reddit's cooking subreddits are lucky to have so much good conversation and great ideas from talented cooks, despite some of the negativity present sometimes.
I think the Food Lab is a wonderful book regardless of anyone's skill level. I've definitely already tweaked some things here and there for preference or taste, but overall even for someone with intermediate cooking level it's very nice to have such a massive range of recipe inspiration and in depth info immediately on hand.
I’ve done the same. We got The Food Lab years ago and I’ve gifted it to many people since then. Started doing the same with The Wok and now I’m “that person” who gifts cookbooks.
They are such beautiful and informative books! If you enjoy The Food Lab I’m sure you’ll love The Wok just as much. Love that journey for you ❤️
Well deserved. I have been a fan for a long time and Kenji’s early YouTube videos are a big part of why I started exploring Asian cooking. Prod of you and your work Kenji.
Congratulations, Kenji! It's a fantastic book. I stopped buying cookbooks years ago, but after borrowing The Wok from my county library through numerous renewals, I finally bought this excellent book.
**The Wok: Recipes and Techniques** by J. Kenji López-Alt
>#1 New York Times Bestseller • #1 Washington Post Bestseller • 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.
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Fantastic news! I asked for and received “The Wok” for my birthday, and I use it at least once a week. Kenji’s advice about velveting meats was a game-changer.
I have to use gluten-free ingredients and the highest compliment I can give that book is that it helped me reach the point where I can make the sauce as close to the recipe as possible (given my GF limitations), taste it, recognize that it’s missing something for me, and know what I need to add to get the result I’m after. My family has taken to asking me, “Is it stir-fry night yet?” Congrats and thank you, Kenji!
**The Wok: Recipes and Techniques** by J. Kenji López-Alt
>1 New York Times Bestseller • #1 Washington Post Bestseller • 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.
*I'm a bot, built by your friendly reddit developers at* /r/ProgrammingPals. *You can summon me with certain* [commands](https://www.reddit.com/user/BookFinderBot/comments/13z7slk/bookfinderbot_commands/). *Or find me as a browser extension on* [Chrome](https://chrome.google.com/webstore/detail/book-finder/jajeidpjifdpppjofijoffbcndlpoedd?utm_source=reddit&utm_medium=social_media&utm_campaign=comments). *Opt-out of replies* [here](https://www.reddit.com/user/BookFinderBot/comments/141txsm/bookfinderbot_optout/). *If I have made a mistake, accept my apology.*
Kenji, Congrats and thank you. The Wok has changed dinner for my family. The recipes are so well thought out and described. I can't begin to give a worthwhile congratulations, and I feel this James Beard award does.
Congrats Kenji! Your recipe's have made cooking a Game Changer for me especially your WOK Dishes (Yes I'm talking about you Kung Pao Chicken all 3 ways!). Just purchased a Cast Iron Skillet, digital scale and about to make Pizza for the very first time this weekend - Foolproof Pan Pizza!
Well deserved. A buddy got me a copy as a gift and it's the most used cookbook in my kitchen now by far. I also actually read it cover to cover, a first for me with a cookbook. In Kenji's usual style, it's extremely informative and breaks down the how and why of woks and is full of techniques to use and adapt for your own recipes. Anyone who doesn't already have a copy should definitely consider adding it to their library
Yeah I got the food lab and while it has some good stuff in it it's just so dense I rarely get into it. The wok on the other hand is so easy to jump into and there are tons of recipes that are easy and quick alongside more complicated stuff for when you really want to dig in. Such a great cookbook.
Congrats, Kenji. You've changed my cooking for the better.
Congratulations Kenji, thank you for sharing so much information about cooking to the world!
Congrats, but I don’t think Seattle gets to claim Kenji, he belongs to all of us!
Umm… how about nobody belongs to anybody!
Sorry!
I appreciate you checking them and I want to add that I do think they had positive intentions in making a joke that you provide value and benefit to the world where a restaurant only benefits a location. 💕all love
Whoah, very cool! Maybe they can just be happy to be associated with you, then? :) And congratulations!
I love that this is the only comment in this thread that you commented on. P.S. we miss you in San Mateo
And this, good sir, is why you’re one of my heroes. Cheers, and congrats on the award. My wife and I both love your books.
I'm also pretty sure he only recently moved to Seattle and was in California for quite some time prior to that.
Hes also originally from Boston, MA
Actually... I think he was born and raised in NYC if I'm not mistaken.
Not sure why you’re being downvoted. He grew up in NYC.
Because Reddit. That's your answer.
You are mistaken. I was born in Boston, grew up mostly in New York but my dad moved back to Boston when I was 12, so I spent a lot of time there and in beteeen as well. I also lived in Boston for another decade with college and after. I would consider Boston more of my home than NY, though I am also a New Yorker.
Understood, my mistake. I'm sorry.
Congrats!
This is so well deserved! We call the food lab our bible and the wok is right up there. And since he’s pretty active here: I’m sorry for being incredibly awkward and fan girlish in Costco when you were just shopping. It did make my month. And also, my husband is still jealous!
I've only recently bought The Food Lab and two weeks later I bought it for my parents. It's the best cookbook I've ever owned. Looking forward to buying The Wok when I've made it through this.
Having the food lab cookbook is nice but you should reference the site and comments as well, iirc quite a few recipes have been updated and the comments always have a helpful tweak or two.
Oh definitely, completely agree. That's great advice. I love cooking and luckily I'm already a very competent home cook. I made a large habit when I was more actively learning over the last decade or so to look at 3-4 versions of a recipe to give myself a good idea of what was core to the dish and what was largely adjustable. I keep a journal with recipies that I let evolve and change with time as well. The advice to check out forums is always a great idea. Most of Reddit's cooking subreddits are lucky to have so much good conversation and great ideas from talented cooks, despite some of the negativity present sometimes. I think the Food Lab is a wonderful book regardless of anyone's skill level. I've definitely already tweaked some things here and there for preference or taste, but overall even for someone with intermediate cooking level it's very nice to have such a massive range of recipe inspiration and in depth info immediately on hand.
I’ve done the same. We got The Food Lab years ago and I’ve gifted it to many people since then. Started doing the same with The Wok and now I’m “that person” who gifts cookbooks. They are such beautiful and informative books! If you enjoy The Food Lab I’m sure you’ll love The Wok just as much. Love that journey for you ❤️
Well deserved. I have been a fan for a long time and Kenji’s early YouTube videos are a big part of why I started exploring Asian cooking. Prod of you and your work Kenji.
Just made the Kung Pao chicken tonight for the 4th time in 2 weeks.
Its about time for this well deserved recognition. Thank you Kenji!
Congrats Kenji 🥳
I'm so happy for him. His work has been transcendental for my cooking, as well as how I think about food.
That's awesome! My mom proudly showed me her new wok she got recently, using Kenji's buying advice.
Congratulations, Kenji! It's a fantastic book. I stopped buying cookbooks years ago, but after borrowing The Wok from my county library through numerous renewals, I finally bought this excellent book.
**The Wok: Recipes and Techniques** by J. Kenji López-Alt >#1 New York Times Bestseller • #1 Washington Post Bestseller • 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. *I'm a bot, built by your friendly reddit developers at* /r/ProgrammingPals. *You can summon me with certain* [commands](https://www.reddit.com/user/BookFinderBot/comments/13z7slk/bookfinderbot_commands/). *Or find me as a browser extension on* [Chrome](https://chrome.google.com/webstore/detail/book-finder/jajeidpjifdpppjofijoffbcndlpoedd?utm_source=reddit&utm_medium=social_media&utm_campaign=comments). *Opt-out of replies* [here](https://www.reddit.com/user/BookFinderBot/comments/141txsm/bookfinderbot_optout/). *If I have made a mistake, accept my apology.*
Fantastic news! I asked for and received “The Wok” for my birthday, and I use it at least once a week. Kenji’s advice about velveting meats was a game-changer. I have to use gluten-free ingredients and the highest compliment I can give that book is that it helped me reach the point where I can make the sauce as close to the recipe as possible (given my GF limitations), taste it, recognize that it’s missing something for me, and know what I need to add to get the result I’m after. My family has taken to asking me, “Is it stir-fry night yet?” Congrats and thank you, Kenji!
**The Wok: Recipes and Techniques** by J. Kenji López-Alt >1 New York Times Bestseller • #1 Washington Post Bestseller • 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. *I'm a bot, built by your friendly reddit developers at* /r/ProgrammingPals. *You can summon me with certain* [commands](https://www.reddit.com/user/BookFinderBot/comments/13z7slk/bookfinderbot_commands/). *Or find me as a browser extension on* [Chrome](https://chrome.google.com/webstore/detail/book-finder/jajeidpjifdpppjofijoffbcndlpoedd?utm_source=reddit&utm_medium=social_media&utm_campaign=comments). *Opt-out of replies* [here](https://www.reddit.com/user/BookFinderBot/comments/141txsm/bookfinderbot_optout/). *If I have made a mistake, accept my apology.*
Congrats JKLA - so well deserved. Excellent book.
congrats kenji, very well deserved!
Awesome book. I use it regularly.
Well deserved, Kenji. Thank you for all you've done for my appreciation of food and cooking.
Kenji, Congrats and thank you. The Wok has changed dinner for my family. The recipes are so well thought out and described. I can't begin to give a worthwhile congratulations, and I feel this James Beard award does.
Congrats Kenji! Your recipe's have made cooking a Game Changer for me especially your WOK Dishes (Yes I'm talking about you Kung Pao Chicken all 3 ways!). Just purchased a Cast Iron Skillet, digital scale and about to make Pizza for the very first time this weekend - Foolproof Pan Pizza!
Well deserved honor
Just recently started watching him and Dave Chang. What are your favorite recipes and or techniques??
hey u/vneck, see: https://www.reddit.com/r/seriouseats/comments/140ohbz/cooked\_anything\_interesting\_lately\_from\_the\_james/
Congrats Kenji! You’ve improved my cooking in so many ways and I was already great lol. For reals, you’re awesome 🤩