The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook
JAMES BEARD AWARD NOMINEE ā¢Ā NEW YORK TIMESĀ ANDĀ USA TODAYĀ BESTSELLER ā¢ IACP AWARD FINALIST ā¢Ā PUBLISHERS WEEKLYĀ STARRED REVIEW ā¢ āThe Woks of LifeĀ did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.āāKEVIN KWAN,Ā author ofĀ Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in āa very special bookā (J. Kenji LĆ³pez-Alt, author ofĀ The Food LabĀ andĀ The Wok)
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR:Ā San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR:Ā The New York Times, Food & Wine,Ā NPR,Ā SmithsonianĀ Magazine, Delish, Epicurious
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his familyās Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes coveredāput them all together and you have the first cookbook from the funny and poignant family behind the popular blogĀ The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to āvelvetā meat to make it extra tender and juicy.
Whether youāre new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, youāll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
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The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook
JAMES BEARD AWARD NOMINEE ā¢Ā NEW YORK TIMESĀ ANDĀ USA TODAYĀ BESTSELLER ā¢ IACP AWARD FINALIST ā¢Ā PUBLISHERS WEEKLYĀ STARRED REVIEW ā¢ āThe Woks of LifeĀ did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.āāKEVIN KWAN,Ā author ofĀ Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in āa very special bookā (J. Kenji LĆ³pez-Alt, author ofĀ The Food LabĀ andĀ The Wok)
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR:Ā San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR:Ā The New York Times, Food & Wine,Ā NPR,Ā SmithsonianĀ Magazine, Delish, Epicurious
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his familyās Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes coveredāput them all together and you have the first cookbook from the funny and poignant family behind the popular blogĀ The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to āvelvetā meat to make it extra tender and juicy.
Whether youāre new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, youāll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
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JAMES BEARD AWARD NOMINEE ā¢Ā NEW YORK TIMESĀ ANDĀ USA TODAYĀ BESTSELLER ā¢ IACP AWARD FINALIST ā¢Ā PUBLISHERS WEEKLYĀ STARRED REVIEW ā¢ āThe Woks of LifeĀ did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.āāKEVIN KWAN,Ā author ofĀ Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in āa very special bookā (J. Kenji LĆ³pez-Alt, author ofĀ The Food LabĀ andĀ The Wok)
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR:Ā San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR:Ā The New York Times, Food & Wine,Ā NPR,Ā SmithsonianĀ Magazine, Delish, Epicurious
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his familyās Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes coveredāput them all together and you have the first cookbook from the funny and poignant family behind the popular blogĀ The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to āvelvetā meat to make it extra tender and juicy.
Whether youāre new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, youāll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
