The Breath of a Wok


Last week, I discovered that in July, “The Breath of a Wok” went into its 10th printing! Can you believe it? Simon & Schuster forgot to tell me. As an author it’s gratifying to have a book that continues to sell. And yesterday, there was more good news. The New York Times reported that e-book sales are slipping and print sales are up. Yay for the old-fashioned book! I posted this info on my Facebook page and was heartened to see there were 17 shares. When people ask me whether to get the e-book or print version of my cookbooks I always Read More …

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Chinese long beans


This summer I’ve been delighted to see plenty of long beans at the Union Square Greenmarket. Not just the traditional green colored variety but the unusual purple ones. Called dul gock in Cantonese, they are also known as yard-long beans in English. In Chinatown the two varieties you’ll find are light and dark green—never the exotic purple. Summer is the season to eat long beans. Chinese old-timers claim it’s the only vegetable that is neutral, neither yin nor yang. Mama used to say the only vegetable a new mother can eat after giving birth are long beans because they are Read More …

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Best Spatula for Stir-Frying


When you stir-fry it’s natural to assume you’ll be using a Chinese spatula, also known as a wok chuan in Cantonese. These beautiful tools have a shovel-like shape which means as you stir-fry, each scoop holds more food than a Western spatula. The rounded edge also fits the contour of the wok. I adore the Chinese spatula (pictured left) that I bought years ago in Kowloon, at Chan Chi Kee, the famous knife shop. If only I had bought more. For whatever reason, the Chinese spatulas I find these days look similar to mine but the design is off. Some are Read More …

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Durian and Wild Wampee

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I never know what I’ll discover on trips to Chinatown. On recent visits there have been lychee, longan (dragon eye), rambutans, mangosteens, mangoes, and dragon fruit. This week I was pleased to see the durian vendor was back. As I was admiring him segmenting the fruit into plastic containers, I heard a woman excitedly say in Cantonese, “I haven’t seen wampee in over 30 years!” That’s when I noticed that the other fruit the vendor was selling wasn’t longan. It was something I’d never seen before that had the look of longan, but was smaller with thin skin and fine hairs. In Cantonese Read More …

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  • Stir-Frying to the Sky’s Edge
    ~Winner James Beard Foundation Best International Cookbook Award
    ~Finalist IACP International Cookbook Award
    ~Best Chinese Cuisine Book USA Gourmand World Cookbooks Awards
    ~Awarded IACP Culinary Trust eGullet Society for Culinary Arts & Letters Culinary Journalist Independent Study Scholarship

    “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


    “When it comes to stir-frying, I have a guru, the cookbook author Grace Young. Her new cookbook, “Stir-Frying to the Sky’s Edge,” is the ultimate guide, whether you’re a beginner or a chef.”  Martha Rose Shulman New York Times

    “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

    Chicago Tribune selects “Stir-Frying to the Sky’s Edge” as one of the Top 10 Cookbooks to keep!

    NPR selects “Stir-Frying to the Sky’s Edge” as a Top Ten Cookbook of 2010
    “If you heed Grace Young, whose previous cookbook taught a lesson to those of us who thought a wok was just another pan. Young’s thorough yet streamlined book zooms in on the minutiae of the correct stir-fry — from how to chop your protein to what to listen and look for in the pan. But her book is broad as well as deep, offering panoramic views of the universe of stir-fry from Singapore to Astoria.”                                                                 T. Susan Chang NPR


  • Multimedia

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  • The Breath of a Wok
    Unlocking the Spirit of Wok Cooking Through Recipes and Lore
    IACP Le Cordon Bleu International Cookbook Award

    IACP Jane Grigson Cookbook Award for Distinguished Scholarship

    World Food Media Awards’ Best Food Book


    The Wisdom of the Chinese Kitchen:
    Classic Family Recipes for Celebration and Healing
    IACP Le Cordon Bleu International Cookbook Award

    Finalist IACP First Cookbook Award

    Finalist James Beard International Cookbook Award


  • Click the image above for my online stir-fry class with a special discount. You'll learn how to make a perfect stir-fry for healthy and delicious meals. And you'll understand how to care and maintain your carbon-steel wok!

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