by J. Kenji Lopez-Alt is a comprehensive guide to using the wok, one of the most versatile and, as Lopez-Alt demonstrates, useful kitchen tools for the home cook’s arsenal. As a New York Times food columnist, Lopez-Alt is known for his scientific approach to tweaking cooking methods to make food better, and his book includes tons of such details, like marinating chicken for stir-fries in cornstarch to make it juicier. In addition to recipes for both traditional staples of Asian cuisine and riffs on these conventions, The Wok offers techniques for perfecting textures and flavors, and answers questions like “Should I rinse my rice or not?” This is a fantastic toolkit, a celebration of the diversity of different Asian cuisines, and a great place for cooks of all levels to start. (Cookbook