The Breath of a Wok
Unlocking the Spirit of Chinese Wok Cooking Throug
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- USD 1.99
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- USD 1.99
Descripción editorial
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:
• Practical guidance on choosing, seasoning, and maintaining a wok
• Personal stories and family traditions shared through cooking
• Vivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings
• A special visit with author Amy Tan preparing New Year’s dumplings
• Menus for Chinese New Year and family-style meals
• An illustrated glossary and source guide for ingredients and cookware
The Breath of a Wok brings the flavors, techniques, and soul of traditional Chinese home cooking into the modern kitchen, empowering readers to cook with confidence—and with all their senses.
PUBLISHERS WEEKLY
Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's "breath" is the heat rising from the sizzling instrument as a dish is finished, but also much more, according to Young (The Wisdom of the Chinese Kitchen). She offers a profound meditation on the wok's spiritual place, as well as its history and uses. As such, the book may be appreciated as a work of food scholarship as well as a cookbook. Nearly half of it concerns wok arcana, from an assessment of the best wok for a home kitchen to half a dozen "recipes" for seasoning a new wok (like Mr. Wen's Chinese Chive Rub). Naturally, the majority of the recipes are for stir-fries, such as the familiar Kung Pao Chicken. Usually, Young takes great care to attribute her recipes to her sources (e.g., Mary Chau's Shanghai-Style Snow Cabbage and Edamame). Those sources are refreshingly varied, including home cooks, like the author's many female relations, and well-known names like Martin Yan and writer Amy Tan. Although this is by no means a definitive Chinese cookbook, its elegance and meditative outlook make it a welcome gift. Photos.
