This is a book that I will recommend to anyone who wants to learn about kenji (Japanese for “wok”). kenji are wok-like cooking vessels that are used to cook a variety of foods, not just food items, but also foods that don’t require much heat. I would recommend this book to anyone who wants to learn to make their own wok and learn the secrets to making them better.
The book is written in Japanese, not English, and while kenji can be made in a variety of styles, the main thing is the wok itself. It includes detailed recipes, step-by-step instructions, and even a diagram to help you understand the principles behind making your own wok. In short, it’s a must for anyone who wants to learn to cook woks.
I found this book to be particularly useful for understanding the physics behind the wok. It shows you how different parts of a wok work and explains the physics behind each of them. You learn about heat, water, and air, but I think you should really keep the book near you to absorb the info and take with you to your cookouts so you can make these woks at home.
The best part: The book is broken down into two parts, one on the wok itself and the other on the various recipes you need to learn to make them. It also includes a list of useful stuff you can do with your wok, such as cooking vegetables, making meatballs, and so on.
Although there are a few points in the book that I would want to emphasize, I think the best part is the introduction to the kenji wok. Kenji (or Kenji-kun) is a famous Japanese chef who makes woks, or Japanese-style hot pots, and they are known for their delicious recipes.
The good news is that the book is not just about making woks. The book also teaches you how to make the best kimchi, a Korean-style pickle, and several other recipes.
It’s not a kenji wok book. It is more a book about woks and the art of making them. There’s also a section on how to make the most delicious rice and a section on how to make kimchi and pickles. Although there is a picture of me making a wok in the book, I did not actually make a wok.
The book is about making woks. And there are woks and woks. And woks and woks and woks. It is a book about making woks, but also about making the best woks, the ones that taste so good that you want them right now. It is all about woks. Theres even a little section on how to make the best kimchi woks.
The book is not a recipe book. It is a book on making woks. It is a book about how to make the best woks of all time, woks that you will want for days, weeks, and months to come. I think it’s a good book, and I’ve been meaning to read it for a while.
It is a great book. You should definitely read it.
