Award-winning author Grace Young invites you into the rich tradition of Chinese wok cooking in The Breath of a Wok—a deeply personal and visually stunning cookbook that celebrates the elusive magic of wok hay and the timeless art of stir-frying.
As a child, Young was introduced to wok hay—the uniquely prized flavor and aroma achieved when food is stir-fried to perfection. Her lifelong quest to understand and recreate that essence took her on a journey across the United States, Hong Kong, and mainland China, where she learned from revered culinary icons such as Cecilia Chiang, Florence Lin, and Ken Hom. Together with award-winning photographer Alan Richardson, Young captures the spirit, stories, and secrets of authentic Chinese cooking.
With 125 mouthwatering recipes, The Breath of a Wok teaches home cooks how to master a range of traditional Chinese techniques, from stir-frying and steaming to deep-frying, smoking, and braising. Discover classics like Kung Pao Chicken and Moo Shoo Pork, alongside regional specialties such as Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein.
This beautifully designed cookbook is far more than a recipe collection—it’s a culinary memoir and cultural travelogue, featuring:
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.
