Wok Cookery, book tour...

Cocktails, recommendations and links...

One of the many reasons I love Kenji López-Alt—chef, restaurateur, author, cook, and just a fundamentally decent guy—is that he applies a scientific curiosity to his experiences as a cook. This leads him to innovations that, while maybe not new, are new to most of us.

Case in point: the pepper beef, above, from his new, excellent book, The Wok. Specifica…