{"product_id":"the-breath-of-a-wok-unlocking-the-spirit-of-chinese-wok-cooking-through-recipes-and-lore-hardcover","title":"The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGrace Young\u003c\/b\u003e (Author), \u003cb\u003eAlan Richardson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\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 \u003c\/p\u003e\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. \u003cp\u003e\u003c\/p\u003eWith 125 mouthwatering recipes, \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. \u003cp\u003e\u003c\/p\u003eThis beautifully designed cookbook is far more than a recipe collection--it's a culinary memoir and cultural travelogue, featuring: \u003cbr\u003e \u003cul\u003e \u003cli\u003ePractical guidance on choosing, seasoning, and maintaining a wok\u003c\/li\u003e \u003cli\u003ePersonal stories and family traditions shared through cooking\u003c\/li\u003e \u003cli\u003eVivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings\u003c\/li\u003e \u003cli\u003eA special visit with author Amy Tan preparing New Year's dumplings\u003c\/li\u003e \u003cli\u003eMenus for Chinese New Year and family-style meals\u003c\/li\u003e \u003cli\u003eAn illustrated glossary and source guide for ingredients and cookware\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e\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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eGrace Young is an award-winning food writer and the author of \u003ci\u003eStir-Frying to the Sky's Edge, \u003c\/i\u003e \u003ci\u003eThe Wisdom of the Chinese Kitchen \u003c\/i\u003eand \u003ci\u003eThe Breath of a Wok\u003c\/i\u003e. Her work has appeared in \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003e Metropolitan Home\u003c\/i\u003e, \u003ci\u003e Copia\u003c\/i\u003e, \u003ci\u003e Gastronomica\u003c\/i\u003e, \u003ci\u003e Eating Well\u003c\/i\u003e, \u003ci\u003e More\u003c\/i\u003e, \u003ci\u003e Fitness\u003c\/i\u003e, \u003ci\u003eHome\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003eand \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 \u003ci\u003eSaveur\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAlan Richardson is an award-winning photographer and designer whose work has appeared in \u003ci\u003eBon Appétit, Gourmet, Saveur, Food \u0026amp; Wine, \u003c\/i\u003e and \u003ci\u003eThe New York Times Magazine.\u003c\/i\u003e He has done the photography for countless cookbooks and is the co-author of \u003ci\u003eThe Four Seasons of Italian Cooking.\u003c\/i\u003e He lives in New York City.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 2004\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2005)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2005)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2004)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45725050372293,"sku":"9780743238274","price":47.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/65B2hZHAN9780743238274.webp?v=1781279224","url":"https:\/\/selloorium.com\/products\/the-breath-of-a-wok-unlocking-the-spirit-of-chinese-wok-cooking-through-recipes-and-lore-hardcover","provider":"Selloorium","version":"1.0","type":"link"}