The breath of a wok: unlocking the spirit of wok cooking through recipes and lore

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Average Rating
Simon & Schuster,
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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.Grace Young's 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.
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full_title breath of a wok unlocking the spirit of wok cooking through recipes and lore
author young grace
grouping_category book
lastUpdate 2017-08-20 04:59:17AM

Solr Details

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auth_author2 Richardson, Alan, 1956-
author Young, Grace, 1956-
author-letter Young, Grace,
author2 Richardson, Alan, 1956-
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callnumber_sort_arlington 641.5951 YOUNG
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physical xv, 240 p. : ill. (some col.) ; 27 cm.
popularity 18
primary_isbn 9780743238274
publishDate 2004
publishDateSort 2004
publisher Simon & Schuster,
rating 2.5
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record_details ils:.b1315378x|Book|Books||English|Simon & Schuster,|2004.|xv, 240 p. : ill. (some col.) ; 27 cm.
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subject_facet Cooking, Chinese, Food habits -- China, Wok cooking
target_audience Adult
target_audience_full Adult
title The breath of a wok : unlocking the spirit of wok cooking through recipes and lore
title_display The breath of a wok : unlocking the spirit of wok cooking through recipes and lore
title_full The breath of a wok : unlocking the spirit of wok cooking through recipes and lore / Grace Young and Alan Richardson
title_short The breath of a wok :
title_sort breath of a wok unlocking the spirit of wok cooking through recipes and lore
title_sub unlocking the spirit of wok cooking through recipes and lore