---
product_id: 321485464
title: "The Wok: Recipes and Techniques"
price: "$416599"
currency: COP
in_stock: false
reviews_count: 13
url: https://www.desertcart.co/products/321485464-the-wok-recipes-and-techniques
store_origin: CO
region: Colombia
---

# The Wok: Recipes and Techniques

**Price:** $416599
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** The Wok: Recipes and Techniques
- **How much does it cost?** $416599 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.co](https://www.desertcart.co/products/321485464-the-wok-recipes-and-techniques)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

Buy The Wok: Recipes and Techniques 1 by J. Kenji López-Alt (ISBN: 9780393541212) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: This is a work of love and I love it, but ... - I have focused on cooking in Chinese style and have a lot of books on the subject. This is the best yet. As you would expect with a Kenji authored book, the recipes are detailed and his recommendations are backed up by science and best practice. The photos are relatively small, but they are there to instruct not provide glamour. I think there are two ways that you can use this tome. Seect a receipe, dive in and give it a go. For example, you could jump to page 268 read until 279 and have a bash at egg fried rice. Or you could go to page 171 and tackle Veg. I am going to attempt the other approach. Reading from start to finish and picking out recipes as I go. I'm currently on page 61 about to attempt Kung-Po Chicken. I'll update with photos as I go! The reason I recommend this as an approach is the depth of explanation that Kenji provides as you read. Each chapter appears to build understanding which will allow you to both make sence of the steps recommended later and make better food. Which ever approach you take I think that this will be a book once used often re-visited. Good Woking to you!
Review: Best cookbook I own - This cookbook changed the way I cook. So many tips and tricks, from complete novices to experienced home cooks this is well worth it. A few typos throughout, but context clears up any discrepancies. I was so impressed I recommended it to my dad and we now have great little bonding moments sharing the pictures of the recipes we make If I could give it more stars I would.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 133,993 in Books ( See Top 100 in Books ) 49 in Chinese Food & Drink 153 in Other Asian Food & Drink 426 in Cooking Equipment (Books) |
| Customer reviews | 4.8 4.8 out of 5 stars (2,967) |
| Dimensions  | 22.61 x 3.81 x 27.69 cm |
| Edition  | 1st |
| ISBN-10  | 0393541215 |
| ISBN-13  | 978-0393541212 |
| Item weight  | 2.09 kg |
| Language  | English |
| Print length  | 656 pages |
| Publication date  | 8 Mar. 2022 |
| Publisher  | WW Norton & Co |

## Images

![The Wok: Recipes and Techniques - Image 1](https://m.media-amazon.com/images/I/71f+QOyQCYL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ This is a work of love and I love it, but ...
*by R***E on 20 March 2022*

I have focused on cooking in Chinese style and have a lot of books on the subject. This is the best yet. As you would expect with a Kenji authored book, the recipes are detailed and his recommendations are backed up by science and best practice. The photos are relatively small, but they are there to instruct not provide glamour. I think there are two ways that you can use this tome. Seect a receipe, dive in and give it a go. For example, you could jump to page 268 read until 279 and have a bash at egg fried rice. Or you could go to page 171 and tackle Veg. I am going to attempt the other approach. Reading from start to finish and picking out recipes as I go. I'm currently on page 61 about to attempt Kung-Po Chicken. I'll update with photos as I go! The reason I recommend this as an approach is the depth of explanation that Kenji provides as you read. Each chapter appears to build understanding which will allow you to both make sence of the steps recommended later and make better food. Which ever approach you take I think that this will be a book once used often re-visited. Good Woking to you!

### ⭐⭐⭐⭐⭐ Best cookbook I own
*by K***R on 28 January 2025*

This cookbook changed the way I cook. So many tips and tricks, from complete novices to experienced home cooks this is well worth it. A few typos throughout, but context clears up any discrepancies. I was so impressed I recommended it to my dad and we now have great little bonding moments sharing the pictures of the recipes we make If I could give it more stars I would.

### ⭐⭐⭐⭐⭐ Brilliant Kenji
*by D***Y on 14 March 2022*

Ignore the naysayers. This is the most comprehensive cookbook I've ever owned. In brilliant Kenji style you not only know how to cook but the why's behind the technique. Kenji is the peoples cook. The recipes are well explained. The pictures are of food that Kenji has prepared himself. If people want to be fooled by food stylists then there's plenty of stuff in this fake world to be seen on social media sites. Thank you Kenji for your work not only in this book but through your YouTube. You are teaching people the most important skills.

## Frequently Bought Together

- The Wok: Recipes and Techniques
- The Food Lab: Better Home Cooking Through Science
- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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*Product available on Desertcart Colombia*
*Store origin: CO*
*Last updated: 2026-02-08*