• Green Market

    Watch my latest WeightWatchers.com “Stir-Fry Guru” videos here!

“The Wok in America” at MOFAD

I rarely give talks in New York City, but on Tuesday, July 18th I’ll be speaking about “The Wok in America” at the Museum of Food and Drink (MOFAD) in Brooklyn, where the exhibition, “Chow: Making the Chinese American Restaurant” is currently on view. My own family’s wok, circa 1949, is one of the items on display. If you’re familiar with my cookbooks, you might remember that my parents did not use a wok. They stir-fried with a stainless-steel skillet because a round-bottomed wok wouldn’t work on their electric stove. I was reunited with my ancestral wok just a few Read More …

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The Last Handmade Wrought Iron Woks of Shanghai

In December, I reported that the Cen brothers, the Shanghai wok artisans whose woks grace the cover of “The Breath of a Wok,” closed shop. Since that posting I’ve received numerous emails, some desperate on how to buy a Cen hand-pounded wok. Sadly, there is no hidden stash. Someone I know contacted one of the brothers who confirmed the business is permanently closed. There is some good news in the hand-pounded wok universe. A few months ago, Christopher St Cavish wrote a piece Meeting Tao Qingjian,The Last Woksmith in Smartshanghai.com. Tao’s woks are dramatically different from the Cen woks because the Read More …

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“The Wisdom of the Chinese Kitchen” Video

It’s hard to believe it’s been eight years since my father passed away. Without Baba, I would not have written “The Wisdom of the Chinese Kitchen.” Of all my books it is the one dearest to me. When I was a child my parents didn’t think it was important to teach me how to cook. Juggling the demands of a full-time job, by the time my mother came home and started cooking the evening meal, it was with brusque efficiency. The tone of the kitchen was not a relaxed atmosphere that encouraged my participating. Nor would my parents have allowed me Read More …

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Ramps

Every year, as the first hints of spring begin to appear, I start looking for ramps at the local farmer’s market. Here in the East, they’re the definitive sign that winter is truly behind us. In New York City, ramps are expensive, sold in tiny, precious bundles for about $20/pound. A scarce commodity, they’re pricey because they’re foraged (not grown in farm fields or gardens) and their season is super-short. Ramps (Allium trioccum) are also called wild leeks, but that doesn’t do them justice. My friend Kathy Gunst, in her wonderful cookbook Notes from a Maine Kitchen, describes the way 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

    READ MORE ABOUT “STIR FRYING TO THE SKY’S EDGE

    “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

    READ MORE

  • Multimedia

    • The Leonard Lopate Show In this radio interview Grace discusses the techniques and traditions of stir-frying with veteran NPR host Leonard Lopate.
    • Chow.com Video A video from the brilliant folks at Chow.com that shows the most common stir-fry mistakes.
    • Capturing the Elusive ‘Breath of a Wok’ Join Grace and All Things Considered host Melissa Block on a visit to New York City’s Chinatown to buy a traditional iron wok and to learn the special vitality of the “breath of a wok.”

    More Multimedia…

  • 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

    READ MORE

    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

    READ MORE

  • WHAT’S HAPPENING

    Museum of Food and Drink MOFAD
    Brooklyn, NY
    Tues, July 18, 2017
    Cooking Demo and Lecture
    "Chow: Making the Chinese American Restaurant"

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"
    Exhibit runs through Sept, 2017




  • 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!

  • If you're interested in developing your
    stir-fry skills, join
    Wok Wednesdays,
    a group of wok and
    stir-fry enthusiasts.

Find it here: