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 smoking. To learn details of our new journey visit the Wok Wednesdays page.

In celebration of this new phase we have lots of giveaways planned for the next few months. The first giveaway is a signed copy of “The Breath of a Wok.” If you already own the 10th edition, you can still enter this contest. Just give it as a gift and I will sign a personalized autograph. There will be two lucky winners.

In reviewing “The Breath of a Wok,” Amy Tan wrote: “Grace Young takes us into the heart of wok cooking—from the master cooks of China to the culinary luminaries of the United States. We’re privileged to hear the age-old secrets of seasoning a wok, and the stories behind family recipes. This is a cookbook that sizzles, sings, and ultimately has you sighing with pleasure.”

“The Breath of a Wok” was a finalist for the James Beard International Award. It won the IACP Le Cordon Bleu International Cookbook Award, the IACP Jane Grigson Cookbook Award for Distinguished Scholarship, and the World Food Media Awards Best Food Book.

To enter to win a copy of “The Breath of a Wok,” answer the following question on the Wok Wednesdays Facebook page (you’ll have to join the group) by September 5, 2016. Please answer:
Why do you love your wok? Or if you’re new to wokking, what intrigues you about the wok? Please include the hashtag #GiveawayBreath

The books will be shipped shortly after September 5th so the lucky winners will have the books in time for September 21 to begin our journey with “The Breath of a Wok!” (Open to Us Addresses Only!) Good luck!

18 thoughts on “The Breath of a Wok — #Wok Wednesdays #Giveaway

  1. I love my wok, because it is the most versatile pan in the kitchen, besides traditional stir fries, it excels at omelets & crepes, to steaks & popcorn, it can handle most anything I can “dish” at it. Traditional Carbon Steel & Cast Iron woks, produce hot, and healthy dishes, that make eating healthy, a lot easier!!! It’s naturally non-stick, and if the patina does wear off, I can re-season it, without many problems, unlike a Teflon coated pan, which has to be thrown out at the sight of the first scratch to the non-stick surface! I love my wok, because when I use it, I know that I’m using a culinary tool, that was invented nearly 2,000 years ago, in the Han Dynasty, and I feel an ancient connection to cooking throughout time, and a cultural connection to the Chinese, who were one of the first civilizations, to have a written language, and who invented paper.

  2. I’m new to wokking, but I just bought one at the wok store in San Francisco. I’m just finished seasoning it yesterday as per Ms. Young’s instructions in Stir-frying to the sky’s edge. Also used it to cook some bacon (priorities), looks forward to trying Taiwanese-Style Stir-Fried Scallops and Shrimp with Yellow Chives from SFttSE tonight!

  3. I love the way my picky teens will eat any vegetable stir fried in the wok with just a little bit of garlic. They love that little bit of char.

  4. Congrats on joining the wok club! I’m so pleased you bought your wok from the WokShop. They have the best carbon-steel wok.
    And it sounds like you’re off to a great start. Let make know how the scallops turn out!

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