"Lovers of good cookbooks wait for works that have a genuinely enthusiastic, personal voice beckoning them into the kitchen to cook. These aren't the collections of other people's visions and research that can pass for cookbooks these days. These are books inspired by the author's passion, expressed in a voice that is the author's alone. The Breath of a Wok by Grace Young and Alan Richardson is such a book."
-- Madhur Jaffrey, Saveur, October 2004

"The Breath of a Wok is the best and most thorough book on the wok so far. No one else has stepped forward to evaluate the different materials and seasoning methods so thoroughly. Her interviewing and fields studies are excellent. It's a fine achievement. It reminded me of wonderful days in the now-long-lost world of Hong Kong. The stories are wonderful, the photos are great and it all brings back memories."
-- E. N. Anderson, author of The Food of China

"The Breath of a Wok is a truly inspired book. I loved every piece of it --- from the journey into the complex and fading world of wok culture to the pictures of the people cooking, to the recipes themselves. To me this is the ideal book on food --- history, culture, people, and recipes all together, as they should be. I'm filled with admiration for Grace Young and this admirable and touching work."
-- Deborah Madison, author of Local Flavors

"The Breath of a Wok will bring to you a new appreciation of Chinese culinary history, one which very much has its roots in the humble yet rugged wok. Grace takes us on an unforgettable journey back to the homeland, traveling throughout China's provinces to learn about this ancient culinary tool through personal stories, interviews, and of course recipes. All are accompanied by the phenomenal photography of Alan Richardson. This goes way beyond the scope of any traditional cookbook and will captivate cooks and non-cooks alike!"
-- Ming Tsai, author of Simply Ming

"Grace Young's The Breath of a Wok is an exciting addition to my collection. Thanks to Ms Young, I now at last understand Wok Hay---the sublime seared taste that only great stir-fry dishes possess. Anyone who loves Chinese food and wants to cook it will learn much from this beautifully written book, an insider's look at how experienced home cooks, cooking teachers, and chefs use that marvelous culinary tool, the wok."
-- Paula Wolfert, author of The Slow Mediterranean Kitchen

"I was delighted to read The Breath of a Wok. Grace Young weaves wok stories and savory recipes with clear instructions; she makes you understand why the wok is one of the world's most popular cooking utensils. Her book is a perfect antidote to today's fast-paced lifestyle."
-- Ken Hom, author of Ken Hom's Quick Wok