Seattle Channel Video

Washington State Book Award winner, author, and chef J. Kenji López-Alt discusses his latest book “The Wok: Recipes and Techniques.” Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. López-Alt breaks down the science behind beloved home-style and restaurant-style wok dishes from across Asia and the United States, including beef chow fun, fried rice, dumplings, tempura vegetables or seafood, and more.

Presented by the Washington Center for the Book and Seattle Public Library.