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The Breath of a Wok: Breath of a Wok
US $13.57
ApproximatelyRM 57.34
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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US $3.99 (approx RM 16.86) USPS Media MailTM.
Located in: Thompsons Station, Tennessee, United States
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Estimated between Thu, 4 Sep and Mon, 8 Sep to 94104
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eBay item number:167730699237
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN
- 9780743238274
About this product
Product Identifiers
Publisher
Simon & Schuster
ISBN-10
0743238273
ISBN-13
9780743238274
eBay Product ID (ePID)
30249021
Product Key Features
Book Title
Breath of a Wok : Breath of a Wok
Number of Pages
256 Pages
Language
English
Publication Year
2004
Topic
Methods / Wok, Regional & Ethnic / Chinese, Regional & Ethnic / Asian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Illustrator
Yes
Genre
Cooking, Social Science
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
34.1 Oz
Item Length
10 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-070403
TitleLeading
The
Reviews
Amy Tan, author of The Opposite of Fate: A Book of Musings and The Joy Luck Club 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., Ming Tsai, chef-owner of Blue Ginger and author of Simply Ming The Breath of a Wok 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., Ming Tsai, chef-owner of Blue Ginger and author of Simply MingThe Breath of a Wok 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., Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table®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. The Breath of a Wok is an "A" list work., Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table ®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. The Breath of a Wok is an "A" list work., Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for a Passionate Cook Grace Young's The Breath of a Wok is an exciting addition to my collection. I now at last understand wok hay, the sublime seared taste that only great stir-fry dishes possess. Anyone who loves Chinese food will learn much from this beautifully written book., Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table 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. The Breath of a Wok is an "A" list work., Deborah Madison, author ofLocal Flavors: Cooking and Eating from America's Farmers' MarketsThe Breath of a Wokis 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,andrecipes all together, as they should be., Betty Fussell, author ofMy Kitchen Wars: A MemoirIf 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., Betty Fussell, author of My Kitchen Wars: A Memoir 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., E. N. Anderson, author ofThe Food of ChinaThe Breath of a Wokis 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., Lynne Rossetto Kasper, host of public radio's national food showThe Splendid Table®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.The Breath of a Wokis an "A" list work., Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets The Breath of a Wok 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, and recipes all together, as they should be., Amy Tan, author of The Opposite of Fate: A Book of Musings and The Joy Luck ClubGrace 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., Pang-Mei Natasha Chang, author ofBound Feet & Western Dress: A MemoirI'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., Pang-Mei Natasha Chang, author of Bound Feet & Western Dress: A Memoir 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., Ming Tsai, chef-owner of Blue Ginger and author ofSimply MingThe Breath of a Wokwill 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., Betty Fussell, author of My Kitchen Wars: A MemoirIf 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., Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table ® 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. The Breath of a Wok is an "A" list work., Amy Tan, author ofThe Opposite of Fate: A Book of MusingsandThe Joy Luck ClubGrace 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., Paula Wolfert, author ofThe Slow Mediterranean Kitchen: Recipes for a Passionate CookGrace Young'sThe Breath of a Wokis an exciting addition to my collection. I now at last understandwok hay,the sublime seared taste that only great stir-fry dishes possess. Anyone who loves Chinese food will learn much from this beautifully written book., Ken Hom, author of Ken Hom's Top 100 Stir Fries 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., E. N. Anderson, author of The Food of China The Breath of a Wok 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., Ken Hom, author ofKen Hom's Top 100 Stir FriesGrace 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., Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' MarketsThe Breath of a Wok 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, and recipes all together, as they should be.
Dewey Edition
22
Dewey Decimal
641.5951
Table Of Content
Contents INTRODUCTIONOne wok runs to the sky's edgeNotes to the Reader In Search of a Wok SELECTION, SEASONING, AND CAREReverence for a Wok Acquiring a Virtuous Wok Wok Buying Guide Opening a Wok Recipes for Seasoning a Wok The Face of a Wok THE ART OF STIR-FRYINGWok Hay: The Breath of a Wok Stir-Frying Poultry Stir-Frying Meat The Wok Warriors Stir-Frying Fish and Shellfish Stir-Frying Rice and Noodles The Wok as a Musical Instrument Stir-Frying Vegetables EIGHT TREASURED TASTESThe Master Lesson Smoking Pan-Frying The Family Wok-a-thon Braising Amy Tan and the New Year's Dumplings Boiling and Poaching Steaming Deep-Frying ESSENTIALSMenus New Year's Menus Seasonal Family-Style Menus Glossary Metric Equivalencies Sources Selected Bibliography Index
Synopsis
When Grace Young was a child, her father instilled in her a lasting appreciation ofwok 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. Her 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, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life.With its emphasis on cooking with all the senses,The Breath of a Wokbrings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry withwok hay.IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories.Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights., Award-winning author Grace Young invites you into the rich tradition of Chinese wok cooking in The Breath of a Wok --a deeply personal and visually stunning cookbook that celebrates the elusive magic of wok hay and the timeless art of stir-frying. As 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. With 125 mouthwatering recipes, The Breath of a Wok 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. This beautifully designed cookbook is far more than a recipe collection--it's a culinary memoir and cultural travelogue, featuring: Practical guidance on choosing, seasoning, and maintaining a wok Personal stories and family traditions shared through cooking Vivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings A special visit with author Amy Tan preparing New Year's dumplings Menus for Chinese New Year and family-style meals An illustrated glossary and source guide for ingredients and cookware The Breath of a Wok brings 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., Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. 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, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
LC Classification Number
TX724.5.C5Y593 2004
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- s***a (62)- Feedback left by buyer.Past monthVerified purchaseI purchased the item from the seller, paid in full at the time of purchase. I received notification that the item was shipped, then immediately received notification that I was receiving a refund. No contact from the seller, no explanation of what happened, nothing from Ebay on why the item was NOT shipped as indicated. Nothing. Then, the item was re-listed by the seller with an enormously inflated shipping fee. Bottom line, they canceled my order so they could re-list it for 5 times the amountReply from: realbooksrbetter- Feedback replied by seller realbooksrbetter.- Feedback replied by seller realbooksrbetter.We did contact you that there was a listing error, no shipping was included in the original listing, therefore were refunding the item and re-listing with proper shipping charges.
- m***8 (219)- Feedback left by buyer.Past monthVerified purchaseExcellent service, shipping, and item. Thank you
- 1***1 (568)- Feedback left by buyer.Past monthVerified purchaseItem arrived quickly. Used book that was in very good condition.
Seller feedback (1,304)
- s***a (62)- Feedback left by buyer.Past monthVerified purchaseI purchased the item from the seller, paid in full at the time of purchase. I received notification that the item was shipped, then immediately received notification that I was receiving a refund. No contact from the seller, no explanation of what happened, nothing from Ebay on why the item was NOT shipped as indicated. Nothing. Then, the item was re-listed by the seller with an enormously inflated shipping fee. Bottom line, they canceled my order so they could re-list it for 5 times the amountReply from: realbooksrbetter- Feedback replied by seller realbooksrbetter.- Feedback replied by seller realbooksrbetter.We did contact you that there was a listing error, no shipping was included in the original listing, therefore were refunding the item and re-listing with proper shipping charges.
- m***8 (219)- Feedback left by buyer.Past monthVerified purchaseExcellent service, shipping, and item. Thank you
- 1***1 (568)- Feedback left by buyer.Past monthVerified purchaseItem arrived quickly. Used book that was in very good condition.