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More copies of this ISBN:The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Loreby Grace Young
Synopses & ReviewsPublisher Comments: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. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. 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. 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. 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. 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. 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. 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. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights. Review: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. Review:Ken Hom, author of Ken Hom's Top 100 Stir FriesGrace 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. Review:Ming Tsai, chef-owner of Blue Ginger and author of Simply MingThe 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. Review:Pang-Mei Natasha Chang, author of Bound FeetandWestern Dress: A MemoirI'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. Review:Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for a Passionate CookGrace 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. Review:E. N. Anderson, author of The Food of ChinaThe 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. Synopsis: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. 150 photos, 100 in full color. About the AuthorAlan Richardson is an award-winning photographer and designer whose work has appeared in Bon Appétit, Gourmet, Saveur, FoodandWine, and The New York Times Magazine. He has done the photography for countless cookbooks and is the co-author of The Four Seasons of Italian Cooking. He lives in New York City. Table of ContentsContents INTRODUCTION One wok runs to the sky's edge Notes to the Reader In Search of a Wok SELECTION, SEASONING, AND CARE Reverence for a Wok Acquiring a Virtuous Wok Wok Buying Guide Opening a Wok Recipes for Seasoning a Wok The Face of a Wok THE ART OF STIR-FRYING Wok Hay: The Breath of a Wok Stir-Frying Poultry Stir-Frying Meat The Wok Warriors Stir-Frying Fish and Shellfish Stir-Frying Rice and Noodles The Wok as a Musical Instrument Stir-Frying Vegetables EIGHT TREASURED TASTES The Master Lesson Smoking Pan-Frying The Family Wok-a-thon Braising Amy Tan and the New Year's Dumplings Boiling and Poaching Steaming Deep-Frying ESSENTIALS Menus New Year's Menus Seasonal Family-Style Menus Glossary Metric Equivalencies Sources Selected Bibliography Index What Our Readers Are SayingAdd a comment for a chance to win!
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