GraceYoung.com
Welcome to graceyoung.com, devoted to my cookbooks, The
Breath of a Wok and The Wisdom of the
Chinese Kitchen. January 26, 2009 marks the beginning of the Year of the Ox, 4707, on the lunar calendar.
With the economic challenges facing everyone, perhaps it is time to return to the time honored Chinese New Year's ritual for creating prosperity.
You can listen to the segment "Gifts for the Gods: Foods for the Chinese New Year" I taped on All Things Considered with Melissa Block.
The Chinese believe your fortunes can completely change at the start of the New Year. To do so, one week before the start of the Chinese New Year your home must be totally cleaned and food/wine offerings are made to the Kitchen God. It used to be easy to find Kitchen God wooden plaques in Chinatowns but in recent years it's been difficult to locate them. Some families just frame a sheet of paper with the same Chinese characters that appear on the plaque. If you want to do that just go to Kitchen God on my website to find the characters. There youıll also find information about the customs associated with the Kitchen God. If you want more information I describe in detail the elaborate rules for achieving a fortuitous New Year in my cookbook, The Wisdom of the Chinese Kitchen. Let me wish
all of you who have come to this site a very Happy and Auspicious
New Year. I hope the coming year will bless you and your family
with good fortune, longevity and happiness!
 The Breath of a Wok: Unlocking the Spirit of
Wok Cooking Through Recipes and Lore, by Grace Young and
Alan Richardson, (Simon & Schuster) won the IACP (International
Association of Culinary Professionals) International Cookbook Award
and the Jane Grigson Cookbook Award for distinguished scholarship.
It also won the World Food Media Awards' Best Food Book in Australia. In 2008 I was honored to receive the eGullet Society for Culinary Arts & Letters Culinary Journalist Scholarship. I am currently working on a new cookbook, Stir-Frying to the Skyıs Edge for Simon & Schuster.
You can read and
listen to more about The Breath of a Wok in featured pieces
in The New York Times and All Things Considered.
The
Breath of a Wok will bring to you a new appreciation of Chinese culinary
history, one which very much has its roots in the humble yet rugged
wok. Grace takes us on an unforgettable journey back to the homeland,
traveling throughout China's provinces to learn about this
ancient culinary tool through personal stories, interviews, and
of course recipes. All are accompanied by the phenomenal photography
of Alan Richardson. This goes way beyond the scope of any traditional
cookbook and will captivate cooks and non-cooks alike!
--- Ming Tsai, author of Simply
Ming
 The
Wisdom of the Chinese Kitchen won the 2000 IACP (international
Association of Culinary Professionals) International Cookbook Award.
It was also
a James Beard finalist for best International cookbook.
Amy Tan, author of The Joy Luck Club,
has called The Wisdom of the Chinese Kitchen, "A
cookbook of family secrets that the Kitchen God's Wife
would have been proud to write for her daughter."
İ Copyright 2008. Graceyoung.com. All rights reserved. All photographs except for those of the family and where otherwise indicated are copyrighted by Alan Richardson. No photograph on this website can be downloaded, reproduced, or used in any way without written permission of the photographer.
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