The Breath of a Wok: A Culinary Journey with Alan Richardson and Grace Young

Rebecca: I found Grace Young through a few videos on stir frying. She not only gives clear and direct instructions for stir frying but shares her love of the Chinese cultural art of “wok hay”. It brings a new appreciation for the Chinese culture as well as the versatility of the wok.

United States on Aug 28, 2023

Samergin: Not only does it give techniques and recipes, it takes you on a journey. Unexpectedly enjoyable

Australia on Jun 01, 2023

Amazon Customer: Great read and fantastic selection of recipes.

Germany on May 03, 2021

pat patterson: Grace Youngs Three Books are Great-Bio-histories with recipes and methods and well illustrated to boot-you dont have to be an avid cook to enjoy them-buy and read-who knows-you might just get a Wok and start seasoning it!!

Canada on Sep 11, 2020

Rebecca O'Leary: The recipe book is amazing! Touches on the culture and gives the meaning to a wok much more depth than just a cooking tool.

Canada on Nov 26, 2019

sara: The conditions of this book are not so good, the pages are turning yellow because it's an old copy and a part is ruined because got wet.
Giving three stars because the book itself is nice, very interesting.

Canada on Apr 01, 2019

DarbyDarby: Title: "The Breath of a Wok", by Grace Young
Rating: 3/5 (average)

I purchased this book with high hopes - I'd read the glowing reviews on Amazon, plunked down my hard earned money, and shortly after it arrived I dove in head first.

As did the author of "American Pie" (who travelled extensively in a search for sublime pizza), the authoress of this book traveled to culinary destinations in San Francisco, New York, Hong Kong, and Mainland China, in search of Wok stores, wok makers, and elite Chinese chefs - in search of wok lore, and recipes.

The authoress then provides the reader with a helpful overview of the 3 basic types of wok (twin loop-handle Cantonese, northern-style with one handle, and the ubiquitous western-style flat-bottom wok), the best materials to buy them in (cast iron, or hand-hammered high-carbon steel), the various ways they're commonly seasoned, and how to maintain and care for them. Then she moves on to her recipe section.

Strengths ? In no particular order:

a) FRONT: The first 56 pages of this book, covering wok manufacture, selection, seasoning, and care, are very helpful and interesting. That was the material I actually...

United States on Oct 01, 2007

B. Marold: `The Breath of a Wok' is a self-described work of culinary anthropology by Grace Young describing the current and past role of the wok in the Chinese culinary tradition for residents of both mainland China and Chinese transplanted to the enclaves in the United States. This is one of those rare books who begin with great promise, starting with the excellent photography and design composition on the cover and the acknowledgments giving thanks to every major Chinese-American chef and culinary educator from Martin Yan, Ken Hom, and Ming Tsai on down (This is an extreme case of inflation similar to the absurd level of detail to which movie credits now go).

The description of the book's subject on the cover is "Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore". This is an especially accurate characterization of the book's contents, in spite of the fact that the book occasionally strays into discussions of history, chemistry, and sociology. And, the book does not fare well in these supplementary topics, in spite of the fact that it does a good job of addressing it's primary subject.

Before addressing what is good about the book, I will point out what I...

United States on Oct 13, 2004