• Green Market

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

Uncle Sherman the Wok Master

The black and white image is taken by Alan Richardson for "The Breath of a Wok." The color image was taken in 2015 by John Wong

This month, Wok Wednesdays is stir-frying Uncle Sherman’s Home-Style Chicken and Vegetables and Chef Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun Dried Tomatoes from The Breath of a Wok. The last time I saw Uncle Sherman and Auntie Frances in San Francisco, they were going strong. Uncle Sherman is about to turn 90 and Auntie Frances is 85. Auntie Frances told me recently, “He’s still cooking. We believe it’s important to keep moving and to keep busy. When we were first married, Uncle Sherman would come home from work, go straight into the kitchen, and change the ingredients I had Read More …

Posted in What's New | Tagged , , , , , , | Leave a comment

Margaret Mead and Me


Today marks the 40th anniversary of the Margaret Mead Film Festival at the American Museum of Natural History. To shine a light on Margaret Mead’s legacy of boldness, humanity and innovation, the museum is honoring 40 women from diverse backgrounds and inviting them to take part in the celebration. Two months ago, when I received the invitation to be one of the “40 for 40,” I read and re-read the letter several times in total disbelief. “Your gift of transporting us into other worlds and cultures through your inspiring culinary and cultural leadership leads us to make this request.” This Read More …

Posted in What's New | Tagged , , , | Leave a comment

The Art of Stir-Frying #GiveawayCraftsy


As part of our pre-“The Breath of a Wok” warmup, I am giving away my Craftsy “The Art of Stir-Frying“online cooking class (valued at $44.99) to two lucky winners. Nearly 9,000 students have taken my Craftsy class. It currently has 155 five star reviews. If you’ve already taken the class you can give it as a gift. And because it’s online you can enjoy lifetime access to the class. Here are a few reviews: –“Grace Young is a born teacher…which is a rare and wonderful thing. I have purchased about 20 Craftsy cooking and baking classes, but this is the first where Read More …

Posted in What's New | Tagged , , , , | 2 Responses

Why do I love my wok?


Our #GiveawayBreath contest to celebrate the start of Wok Wednesdays shifting to “The Breath of a Wok” ended September 5th. To enter the contest you had to answer the following question: “Why do I love my wok?” We received over 50 submissions. The quality of the entries was impressive with numerous members that deserved to win. It was so difficult to choose 2 winners. In the end I selected 9 finalists and picked the 2 winning names randomly. I’m sorry I only have 2 autographed copies of “The Breath of a Wok” to giveaway. The winners are: Charleen Chu and Karen Read More …

Posted in What's New | Tagged , , , | Leave a comment
  • 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

    • Grace Young and Leonard Lopate
      In this radio interview Grace discusses the techniques and traditions of stir-frying with veteran NPR host Leonard Lopate.
    • Grace in Chow.com Kitchen
      A video from the brilliant folks at Chow.com that shows the most common stir-fry mistakes.
    • Melissa Block and Grace Young
      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


    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



      Museum of Chinese in America
      New York City
      Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"

      Elizabeth Street Garden
      New York City
      Stir-Fry Demo
      Sun, Oct 23, 2016, 1PM

      92nd Street Y
      New York City
      "Chow Chop Suey"
      Wed, Nov 30, 2016, 7PM
      Grace interviews author Anne Mendelson

      Museum of Food and Drink
      Brooklyn, NY
      "CHOW The Making of Chinese American Cuisine"
      Thurs, Feb 2, 2017
      Talk and Cooking Demo

    • 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.

    • graceyoung-wok-wednesdays-shirt

      New Wok Wednesdays
      T-Shirts available

    Find it here:
    1. (required)
    2. (valid email required)
    3. Captcha

    cforms contact form by delicious:days