J. Kenji López-Alt Celebrates Art and Science of Wok Cooking

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KQED

Politics, News, News Commentary

4.6 • 656 Ratings

🗓️ 9 March 2022

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

“I like to think of cooking as a map,” writes J. Kenji López-Alt, the award-winning chef, cooking show host and author. But, he says, to learn the science and techniques that underlie a recipe is “like being given an atlas.” López-Alt’s newest book, “The Wok,” explains how to stir-fry, deep-fry, steam, simmer and braise in what he calls “the most versatile pan in your kitchen.” It also features more than 200 recipes. We’ll talk to López-Alt about what draws him to wok cooking, get his recipe tips and hear his reflections on his career so far. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Support for Kikiwee Podcasts comes from Rancho La Puerta, a resort with 85 years of wellness experience.
0:07.4	Three and four-night August vacations include sunrise hikes, water classes, yoga, and spa therapies.
0:14.2	Rancho LePuerta.com
0:15.7	Greetings, Boomtown.
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0:31.6	From KQED.
0:33.6	Welcome back to Forum.
0:35.6	I'm Nina Kim.
0:36.6	Chef and former California resident Kenji Lopez-Alt has done nothing short of quote, influencing and changing how America cooks and thinks about food. That's according to GQ, and a reference to his groundbreaking first book, The Food Lab, which focused not on recipes but how food
0:57.0	is cooked, the science behind a perfectly seared steak or behind getting the best version
1:02.3	of any dish.
1:03.8	Lopez-Alts' new book is decidedly different.
1:07.3	It's full of recipes and techniques that they're, and they're centered on one pan, The Walk.
1:14.9	Kenji Lopez, welcome to Forum.
1:17.5	Thank you for having me.
1:18.8	Glad to have you on.
	...

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