The Breath of a Wok

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