The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)
Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
Simon & Schuster, 9780743238274, 240pp.
Publication Date: September 2, 2004
Praise For The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore…
Amy Tan, author of The Opposite of Fate: A Book of Musings and The Joy Luck Club
Grace Young takes us into the heart of wok cooking -- from the master cooks of China to the culinary luminaries of the United States. We're privileged to hear the age-old secrets of seasoning a wok and the stories behind family recipes. This is a cookbook that sizzles, sings, and ultimately has you sighing with pleasure.
Ming Tsai, chef-owner of Blue Ginger and author of Simply Ming
The Breath of a Wok will bring to you a new appreciation of Chinese culinary history. Grace takes us on an unforgettable journey, traveling throughout China's provinces to learn about this ancient culinary tool, accompanied by the phenomenal photography of Alan Richardson.
Betty Fussell, author of My Kitchen Wars: A Memoir
If you've never used a wok, you must have this book. If you've always used a wok, you must have this book. This book is not just about the care and feeding of the wok as a useful kitchen pan, but 'the wok as a way of life,' a bridge between cultures for a Chinese American in search of history and destiny. It is also a remarkable collaboration between a writer and a photographer seeking to integrate text and images in a form that reveals what the wok symbolizes -- a craft, an art, a container of communal harmony and balance.
Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets
The Breath of a Wok is a truly inspired book. I loved every piece of it -- from the journey into the complex and fading world of wok culture to the pictures of the people cooking to the recipes. This is the ideal book on food -- history, culture, people, and recipes all together, as they should be.
Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table®
What a joy this book is. If you're a rookie cook, Grace Young is a generous, profoundly knowledgeable guide. If you live to stir-fry, Grace will be your new guru. The Breath of a Wok is an "A" list work.
Pang-Mei Natasha Chang, author of Bound Feet & Western Dress: A Memoir
I've been in Chinese kitchens all my life, but Grace Young has opened my eyes to the splendor of the wok and its place in Chinese culture. This tribute to the workhorse of Chinese cooking resonates with the passion of a travelogue and intimacy of a memoir.
Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for a Passionate Cook
Grace Young's The Breath of a Wok is an exciting addition to my collection. I now at last understand wok hay, the sublime seared taste that only great stir-fry dishes possess. Anyone who loves Chinese food will learn much from this beautifully written book.
E. N. Anderson, author of The Food of China
The Breath of a Wok is the best and most thorough book on the wok so far. No one else has stepped forward to evaluate the different materials and seasoning methods so thoroughly. It reminded me of wonderful days in the now-long-lost world of Hong Kong.
Ken Hom, author of Ken Hom's Top 100 Stir Fries
Grace Young weaves wok stories and savory recipes with clear instructions; she makes you understand why the wok is one of the world's most popular cooking utensils.