The Wok

I've always been fascinated by stir-fry dishes, but I wonder what motivated the author to dedicate an entire book to wok techniques and recipes.

Some instructions felt very detailed, which is great, but I’m curious if others found it easy to follow along or if it felt a bit intimidating.

The selection of recipes feels thoughtfully curated; I wonder what guided the choices—did the author aim to highlight certain cuisines or cooking styles?