{"product_id":"the-breath-of-a-wok-unlocking-the-spirit-of-chinese-wok-cooking-through-recipes-and-lore","title":"The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tContents \n\u003c\/p\u003e\n\u003cp\u003eINTRODUCTION\u003c\/p\u003e\n\u003cp\u003e One wok runs to the sky's edge \u003c\/p\u003e\n\u003cp\u003e Notes to the Reader \u003c\/p\u003e\n\u003cp\u003e In Search of a Wok \u003c\/p\u003e\n\u003cp\u003eSELECTION, SEASONING, AND CARE\u003c\/p\u003e\n\u003cp\u003e Reverence for a Wok \u003c\/p\u003e\n\u003cp\u003e Acquiring a Virtuous Wok \u003c\/p\u003e\n\u003cp\u003e Wok Buying Guide \u003c\/p\u003e\n\u003cp\u003e Opening a Wok \u003c\/p\u003e\n\u003cp\u003e Recipes for Seasoning a Wok \u003c\/p\u003e\n\u003cp\u003e The Face of a Wok \u003c\/p\u003e\n\u003cp\u003eTHE ART OF STIR-FRYING\u003c\/p\u003e\n\u003cp\u003e Wok Hay: The Breath of a Wok \u003c\/p\u003e\n\u003cp\u003e Stir-Frying Poultry \u003c\/p\u003e\n\u003cp\u003e Stir-Frying Meat \u003c\/p\u003e\n\u003cp\u003e The Wok Warriors \u003c\/p\u003e\n\u003cp\u003e Stir-Frying Fish and Shellfish \u003c\/p\u003e\n\u003cp\u003e Stir-Frying Rice and Noodles \u003c\/p\u003e\n\u003cp\u003e The Wok as a Musical Instrument \u003c\/p\u003e\n\u003cp\u003e Stir-Frying Vegetables \u003c\/p\u003e\n\u003cp\u003eEIGHT TREASURED TASTES\u003c\/p\u003e\n\u003cp\u003e The Master Lesson \u003c\/p\u003e\n\u003cp\u003e Smoking \u003c\/p\u003e\n\u003cp\u003e Pan-Frying \u003c\/p\u003e\n\u003cp\u003e The Family Wok-a-thon \u003c\/p\u003e\n\u003cp\u003e Braising \u003c\/p\u003e\n\u003cp\u003e Amy Tan and the New Year's Dumplings \u003c\/p\u003e\n\u003cp\u003e Boiling and Poaching \u003c\/p\u003e\n\u003cp\u003e Steaming \u003c\/p\u003e\n\u003cp\u003e Deep-Frying \u003c\/p\u003e\n\u003cp\u003eESSENTIALS\u003c\/p\u003e\n\u003cp\u003e Menus \u003c\/p\u003e\n\u003cp\u003eNew Year's Menus \u003c\/p\u003e\n\u003cp\u003e Seasonal Family-Style Menus \u003c\/p\u003e\n\u003cp\u003e Glossary \u003c\/p\u003e\n\u003cp\u003e Metric Equivalencies \u003c\/p\u003e\n\u003cp\u003e Sources \u003c\/p\u003e\n\u003cp\u003e Selected Bibliography \u003c\/p\u003e\n\u003cp\u003e Index\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAmy Tan, author of \n\u003ci\u003eThe Opposite of Fate: A Book of Musings\u003c\/i\u003e and \n\u003ci\u003eThe Joy Luck Club\u003c\/i\u003e Grace Young takes us into the heart of wok cooking -- from the master cooks of China to the culinary luminaries of the United States. We're privileged to hear the age-old secrets of seasoning a wok and the stories behind family recipes. This is a cookbook that sizzles, sings, and ultimately has you sighing with pleasure.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMing Tsai, chef-owner of Blue Ginger and author of \n\u003ci\u003eSimply Ming\u003c\/i\u003e\n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBetty Fussell, author of \n\u003ci\u003eMy Kitchen Wars: A Memoir\u003c\/i\u003e If you've never used a wok, you must have this book. If you've always used a wok, you must have this book. This book is not just about the care and feeding of the wok as a useful kitchen pan, but 'the wok as a way of life, ' a bridge between cultures for a Chinese American in search of history and destiny. It is also a remarkable collaboration between a writer and a photographer seeking to integrate text and images in a form that reveals what the wok symbolizes -- a craft, an art, a container of communal harmony and balance.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tDeborah Madison, author of \n\u003ci\u003eLocal Flavors: Cooking and Eating from America's Farmers' Markets\u003c\/i\u003e\n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e is a truly inspired book. I loved every piece of it -- from the journey into the complex and fading world of wok culture to the pictures of the people cooking to the recipes. This is the ideal book on food -- history, culture, people, \n\u003ci\u003eand\u003c\/i\u003e recipes all together, as they should be.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPang-Mei Natasha Chang, author of \n\u003ci\u003eBound Feet \u0026amp; Western Dress: A Memoir\u003c\/i\u003e I'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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPaula Wolfert, author of \n\u003ci\u003eThe Slow Mediterranean Kitchen: Recipes for a Passionate Cook\u003c\/i\u003e Grace Young's \n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e is an exciting addition to my collection. I now at last understand \n\u003ci\u003ewok hay, \u003c\/i\u003e the sublime seared taste that only great stir-fry dishes possess. Anyone who loves Chinese food will learn much from this beautifully written book.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tE. N. Anderson, author of \n\u003ci\u003eThe Food of China\u003c\/i\u003e\n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKen Hom, author of \n\u003ci\u003eKen Hom's Top 100 Stir Fries\u003c\/i\u003e Grace 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tGrace Young is an award-winning food writer and the author of \n\u003ci\u003eStir-Frying to the Sky's Edge, \u003c\/i\u003e\n\u003ci\u003eThe Wisdom of the Chinese Kitchen \u003c\/i\u003eand \n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e. Her work has appeared in \n\u003ci\u003eGourmet\u003c\/i\u003e, \n\u003ci\u003e Metropolitan Home\u003c\/i\u003e, \n\u003ci\u003e Copia\u003c\/i\u003e, \n\u003ci\u003e Gastronomica\u003c\/i\u003e, \n\u003ci\u003e Eating Well\u003c\/i\u003e, \n\u003ci\u003e More\u003c\/i\u003e, \n\u003ci\u003e Fitness\u003c\/i\u003e, \n\u003ci\u003eHome\u003c\/i\u003e, \n\u003ci\u003e \u003c\/i\u003eand \n\u003ci\u003eHealth\u003c\/i\u003e magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at \n\u003ci\u003eSaveur\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003eAlan Richardson is an award-winning photographer and designer whose work has appeared in \n\u003ci\u003eBon Appétit, Gourmet, Saveur, Food \u0026amp; Wine, \u003c\/i\u003e and \n\u003ci\u003eThe New York Times Magazine.\u003c\/i\u003e He has done the photography for countless cookbooks and is the co-author of \n\u003ci\u003eThe Four Seasons of Italian Cooking.\u003c\/i\u003e He lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLynne Rossetto Kasper, host of public radio's national food show \n\u003ci\u003eThe Splendid Table\u003c\/i\u003e(R) 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. \n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e is an \"A\" list work.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAward-winning author Grace Young invites you into the rich tradition of Chinese wok cooking in \u003ci\u003eThe Breath of a Wok\u003c\/i\u003e--a deeply personal and visually stunning cookbook that celebrates the elusive magic of wok hay and the timeless art of stir-frying.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAs a child, Young was introduced to wok hay--the uniquely prized flavor and aroma achieved when food is stir-fried to perfection. Her lifelong quest to understand and recreate that essence took her on a journey across the United States, Hong Kong, and mainland China, where she learned from revered culinary icons such as Cecilia Chiang, Florence Lin, and Ken Hom. Together with award-winning photographer Alan Richardson, Young captures the spirit, stories, and secrets of authentic Chinese cooking. \n\u003cp\u003e\u003c\/p\u003eWith 125 mouthwatering recipes, \n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e teaches home cooks how to master a range of traditional Chinese techniques, from stir-frying and steaming to deep-frying, smoking, and braising. Discover classics like Kung Pao Chicken and Moo Shoo Pork, alongside regional specialties such as Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. \n\u003cp\u003e\u003c\/p\u003eThis beautifully designed cookbook is far more than a recipe collection--it's a culinary memoir and cultural travelogue, featuring: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ePractical guidance on choosing, seasoning, and maintaining a wok\u003c\/li\u003e\n\u003cli\u003ePersonal stories and family traditions shared through cooking\u003c\/li\u003e\n\u003cli\u003eVivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings\u003c\/li\u003e\n\u003cli\u003eA special visit with author Amy Tan preparing New Year's dumplings\u003c\/li\u003e\n\u003cli\u003eMenus for Chinese New Year and family-style meals\u003c\/li\u003e\n\u003cli\u003eAn illustrated glossary and source guide for ingredients and cookware\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ci\u003eThe Breath of a Wok \u003c\/i\u003ebrings the flavors, techniques, and soul of traditional Chinese home cooking into the modern kitchen, empowering readers to cook with confidence--and with all their senses.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/21\/2004 pg. 61 (EAN 9780743238274, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2004 pg. 1887 (EAN 9780743238274, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2004 pg. 112 (EAN 9780743238274, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780743238274, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eYoung, Grace\u003cbr\u003e\n\t\t\t\t\t\t\t\tGrace Young is an award-winning food writer and the author of \n\u003ci\u003eStir-Frying to the Sky's Edge, \u003c\/i\u003e\n\u003ci\u003eThe Wisdom of the Chinese Kitchen \u003c\/i\u003eand \n\u003ci\u003eThe Breath of a Wok\u003c\/i\u003e. Her work has appeared in \n\u003ci\u003eGourmet\u003c\/i\u003e, \n\u003ci\u003e Metropolitan Home\u003c\/i\u003e, \n\u003ci\u003e Copia\u003c\/i\u003e, \n\u003ci\u003e Gastronomica\u003c\/i\u003e, \n\u003ci\u003e Eating Well\u003c\/i\u003e, \n\u003ci\u003e More\u003c\/i\u003e, \n\u003ci\u003e Fitness\u003c\/i\u003e, \n\u003ci\u003eHome\u003c\/i\u003e, \n\u003ci\u003e \u003c\/i\u003eand \n\u003ci\u003eHealth\u003c\/i\u003e magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at \n\u003ci\u003eSaveur\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRichardson, Alan\u003cbr\u003e\n\t\t\t\t\t\t\t\tAlan Richardson is an award-winning photographer and designer whose work has appeared in \n\u003ci\u003eBon Appétit, Gourmet, Saveur, Food \u0026amp; Wine, \u003c\/i\u003e and \n\u003ci\u003eThe New York Times Magazine.\u003c\/i\u003e He has done the photography for countless cookbooks and is the co-author of \n\u003ci\u003eThe Four Seasons of Italian Cooking.\u003c\/i\u003e He lives in New York City.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Young, Grace\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Simon \u0026amp; Schuster\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2004-09-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Methods|Wok|Cooking|Regional \u0026amp; Cultural|Asian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Wok cookery|Food habits|China|Cookery, Chinese\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.25 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780743238274\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780743238274\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":51154438160662,"sku":"SP-9780743238274","price":48.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780743238274_spiral.png?v=1774944511","url":"https:\/\/lusper.myshopify.com\/products\/the-breath-of-a-wok-unlocking-the-spirit-of-chinese-wok-cooking-through-recipes-and-lore","provider":"Lusperbooks","version":"1.0","type":"link"}