• Grace demos You’re Doing It all Wrong with Chow.com

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

The Best Scallops: Downeast Dayboat

This month’s recipe for Wok Wednesdays is Ken Hom’s Stir-Fried Peppers and Scallops from “The Breath of a Wok.” We are only cooking one recipe in December because it’s such a busy time and this is a special dish that’s extra festive for the holidays. This past spring, a friend recommended I try Downeast Dayboat scallops. In New York I’ve been satisfied with the quality of scallops that I buy at the farmer’s market and local gourmet stores, so I didn’t understand why I should go to the trouble of ordering scallops that require being fedexed from Maine. I was Read More …

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Tribeca Veterinary Wellness–with Heartfelt thanks…

  This blog has always focused on Chinese cooking, but now I want to take a moment to acknowledge the passing of our beloved cat Henley. If you’ve followed me on Facebook or Instagram over the years, you’ve seen many beautiful and funny photos of Henley, and read a bit about his antics. This handsome boy so full of joy kept us smiling every day. He was only 15 years old, and since we gave him the best of care, and of course lavished boundless affection on him, we thought we would have many more years with him. But on Read More …

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The Breath of a Wok Video

I’m very proud to present my latest video. It’s a tribute to the wok—an instrument of life force, a vessel of history and tradition, and a trusty companion that helped me survive a tough summer. I’d been thinking about this video for a long time before I finally got to work on it. My concept was that so many people think the wok is just a stir-fry pan, but it’s so much more. While researching my cookbook, The Breath of A Wok, the Chinese culinary legend Florence Lin said to me, “With one wok you can do everything.” I was Read More …

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“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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  • 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

    • 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


    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