The prize-winning author of The Wisdom of the Chinese Kitchen returns with a gorgeously illustrated book of stories and 125 Recipes that celebrate and demystify the art of wok cooking.
Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredie.
A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year\'s dumplings.
Young\'s elegant prose and Richardson\'s extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a wok-a-thon in which Young\'s family of aunties, uncles, and cousins cooks together in a lively exchange of Recipes and stories.
The 125 Recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein.
IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok\'s uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool.
With its emphasis on Cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok Cooking into today\'s kitchen, enabling anyone to stir-fry with wok hay.
Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life.
Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom.
Grace Young\'s quest to master wok Cooking led her throughout the United States, Hong Kong, and mainland China.
As an adult, Young aspired to create that taste in her own kitchen.
When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok.
Award-winning author Grace Young celebrates and demystifies the art of wok Cooking for the Western home cook. 150 photos, 100 in full color.
The prize-winning author of The Wisdom of the Chinese Kitchen returns with a gorgeously illustrated book of stories and 125 Recipes that celebrate and demystify the art of wok cooking
