The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)

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    The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore (Hardcover)
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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 kit...

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    ITEM#: 3136700

    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.

    Specs

    ISBN 9780743238274
    Genre COOKING / General
    Format Hardcover
    Pages 240
    Publisher Date 2004-08-01 00:00:00.0
    Publisher Simon & Schuster
    Copyright Year 2004
    Height 10.25 in
    Wdth 8.0 in
    Thickness 0.75 in
    Unit weight 2.25 lb
    Language English
    Subtitle Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
    Audience General/trade
    Authors Young, Grace

    Customer Reviews


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    • Wok Hay

      I'm the chef of a Chinese restaurant and I have all new wok cooks read the intro and first two chapters. Wok cooking is a fascinating cooking technique and true art.. I revisit the opening chapters every couple of months.

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    • Breath of a Wok

      Great book! Great Service! Who could want anything more? Good Job! It's a cook book so I did not score it high on entertainment value. Not the books fault!

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    • Absolutely the Best - Soul & Depth

      After much research on cookbooks for wok cooking, I settled on this one and it is, without a doubt, head and shoulders above anything else available on the subject that I have seen or read about. It's no wonder it has won awards. Grace Young provides not only delicious, traditional wok recipes, but a complete overview of the history of woks and wok cooking: how to select a wok, where to order the best woks and cooking utensils, and how to season and care for a wok. Her research for the book took her back to her homeland China, with a photographer, where she did extensive field investigation into the history of woks and wok cooking. This book has soul and depth. You will not be disappointed.

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