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The Breath of a Wok

The Breath of a Wok

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Brief Description

Item#: 3136700
    A collection of wok recipes includes such dishes as Kung Pao Chicken, Sizzling Pepper and Salt Shrimp, and Scallion and Ginger Lo Mein, in a Chinese cooking primer that also features food preparation ...
 
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    A collection of wok recipes includes such dishes as Kung Pao Chicken, Sizzling Pepper and Salt Shrimp, and Scallion and Ginger Lo Mein, in a Chinese cooking primer that also features food preparation tips and anecdotes about the author`s culinary experiences in the international kitchens of famous chefs, teachers, and celebrities.
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    Overall Rating: 5

    Most Helpful Reviews

    • 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.

      lighttrap from Tucson, AZ, Mar 13, 2007

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    Most Recent Reviews

    • 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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      jml141 Oct 25, 2009

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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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      cessnadriver from San Dimas (S. California), May 19, 2008

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  • 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. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
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