One of the great rewards of my work is an invitation into a cook’s kitchen. I love learning not only a new recipe or culinary secret, but, equally, observing the different ways cooks cook. I am also often privileged to hear their personal stories, of how for example, their grandparents prepared a dish or how they adapted their style of cooking when moving from one geography to another. Home cooking is a treasure, especially in these times when most people are too busy to indulge in its health sustaining and taste gratifying pleasures. The traditions of Chinese home cooking are rich. My aim is to preserve this culinary treasure for the benefit of appreciative appetites everywhere.

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“With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself.”
–James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore

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Press
“Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates ‘”alchemic” flavor out of raw ingredients. Young has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry”“related arcana to illuminate her subject. For the serious home cook, this informative, lyrical tome is an inspiration.”
Publishers Weekly

“Grace Young’s new book is an epic, must-cook-from guide to an ancient Chinese way of cooking. With a gentle, authoritative voice, Young leads readers through the basics of choosing a wok, seasoning it, and the many subtleties of cooking with it. Through recipes from Chinese cooks living across the globe, she reveals how one simple vessel and age-old techniques have sustained a people on the move. Stir-Fried Bok Choy with Pancetta, Chinese Cuban Fried Rice, and Chinese Indian chicken Manchurian are ust some of the eclectic, delicious dishes on offer.”
Fine Cooking Magazine

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Mastering the Wok