The Wok, J. Kenji López-Alt

In The Wok, J. Kenji López-Alt shows how to get the most out of what may be the most versatile tool in the kitchen. More than 200 recipes and over 1,000 photos take you through stir-frying, deep-frying, steaming, poaching and slow cooking.

With clear explanations and practical food science, you learn how heat, ingredients and technique work together. A thorough book for anyone who wants to cook better in a wok, from quick weekday dishes to Asian classics.