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J. Kenji López-Alt (Photo from kenjilopezalt.com)
On March 8, J. Kenji López-Alt released “The Wok: Recipes and Techniques,” his cookbook on wok cooking and more.
This is López-Alt’s second cookbook and third book over all. He wrote the award-winning and bestselling cookbook “The Food Lab” and the best-selling children’s book “Every Night is Pizza Night.” He’s also a New York Times food columnist, the Chief Culinary Advisor for Serious Eats, and the former chef at Wursthall in San Mateo, a German-inspired California beer hall and restaurant.
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“The Wok” book
He is of Japanese descent on his mom’s side and currently lives here in Seattle with his wife, Adriana, his two kids, and their two dogs.