The Wok

I picked up this book by J. Kenji López-Alt a year ago after seeing a review, and have quite enjoyed it. Good recipes for me — that is they're interesting and I can manage making them. And there are great explanations of not just the hows but the whys of methods and techniques.

pictures are too dark. could have used 1 more editing pass.

recipes are goddamn delicious (kimchi pork, cold noodle salad, and braised tofu are my favorites so far) and the ingredient/technique/explanation sections are what set this apart from your average cookbook.