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The Breath of a Wok

Grace Young, Alan Richardson




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 | #92788 in Books |  Simon n Schuster |  2004-09-02 |  2004-09-02 | Original language:English | PDF # 1 |  10.00 x.90 x7.75l,2.31 | File type: PDF | 256 pages

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||10 of 11 people found the following review helpful.| Packed with information|By Jackal|This book is packed with information about the wok and how it is used in China. Starting from what kind of wok to buy and how to season it. Then over to stir fried dishes. A good selection. Then braising, deep frying and steaming and other things you can do with the wok. This is a definite buy if you've got a wok or intend to buy one. The aut|From Publishers Weekly|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 s

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.

Grace Young's 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, profe...

You easily download any file type for your device.The Breath of a Wok   |  Grace Young, Alan Richardson. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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