The Wok: Recipes and Techniques

"Yet another stir-fry book, you ask? Not exactly. In his columns, books and cooking show, Kenji López-Alt has cultivated a nerdcore charm that’s proven to be a winning recipe for process-minded cooks. The Wok’s appeal is not innovation; you can find dishes like kung pao shrimp and cumin lamb on many Chinese restaurant menus. But now you don’t have to leave your home. As far as I’m concerned, it’s worth the sticker price to learn a velveting technique – a way to keep meat tender while searing it — that actually works. It’s just one of the gems within these pages."