• Green Market

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

The Art of Stir-Frying #GiveawayCraftsy

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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 …

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Why do I love my wok?

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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 …

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Beef and Broccoli

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It’s a momentous day for Wok Wednesdays. After 4 1/2 years, we’ve stir-fried our way through over 100 recipes from “Stir-Frying to the Sky’s Edge.” Today is the very last recipe, Stir-Fried Beef and Broccoli. Wok Wednesdays began with an invitation from my friend Nancie McDermott for me to come to Chapel Hill, North Carolina, to do a book talk at Flyleaf Books. One evening in the spring of 2012, I remember scanning the room at Flyleaf and feeling a little disappointed that there weren’t more people in attendance. That’s when Matt Lardie came up to me and asked if Read More …

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The Breath of a Wok — #Wok Wednesdays #Giveaway

The Breath of a Wok

In 2011, Matt Lardie began Wok Wednesdays with the simple goal of forming a group of stir-fry lovers  to cook our way through “Stir-Frying to the Sky’s Edge.” Today, we have nearly 1900 members and Wok Wednesdays has become a dynamic online wok-stir-fry support group. It’s hard to believe we have only one recipe left to cook in “Stir-Frying to the Sky’s Edge!” On September 21, we will begin cooking our way through “The Breath of a Wok!” We’ll discover how to use the wok not only for stir-frying, but also for pan-frying, braising, steaming, boiling, poaching, deep-fat frying and 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

    • 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

    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




    • 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.

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