Live and in person with Brookline Booksmith, at Coolidge Corner Theatre! Celebrate the release of The Wok with chef J. Kenji López-Alt, in conversation with Dan Souza.

Register for the event!

This event is ticketed. Tickets include a general admission seat at the event AND a signed copy of The Wok.

Ticketholders will receive email updates with important details about the program, including safety requirements, cancellations, and book signing updates.

Vaccination Required

PLEASE NOTE: Coolidge Corner Theatre currently requires masks and proof of vaccination for all guests. Guests who arrive without proof of vaccination will be turned away, and we will not offer refunds in this instance.

Signed books!

Your ticket includes a signed copy of The Wok. Additional books may be available for purchase at the event. You will receive your signed book at the theater on March 23.

This event will not include a signing line or meet & greet.
 

The Wok

The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington.

Moderator Dan Souza is the editor in chief of Cook’s Illustrated. He is a cast member of the Emmy Award–winning television show America’s Test Kitchen and host of the web series What’s Eating Dan?. Dan is the kitchen editor of the New York Times best seller The Science of Good Cooking (2012) and James Beard Award–nominated Cook’s Science (2016). He is a regular contributor to The Splendid Table radio program, and his personal stories have been featured on The Moth Radio Hour. After graduating from the Culinary Institute of America, Dan cooked in restaurants in Boston, New York, and Hungary before finding his true calling: helping home cooks succeed in the kitchen.