By Grace Young,Alan Richardson
Young’s fascination with wok cooking begun in San Francisco’s Chinatown, the place her father taught her to understand wok hay, the elusive and prized style that nutrition achieves whilst cooked in a wok. As an grownup, her quest to breed that amazing flavor despatched her on a trip via the US, Hong Kong, and China, the place she accrued tales, recipes, and suggestion from domestic chefs, expert cooks, and culinary academics. the result's not only a cookbook yet a different documentation of a life-style: wok cooking isn't just approximately recipes, yet approximately cultivating and cooking with all of the senses, and approximately perpetuating one of many world’s oldest culinary traditions.
Beginning with the choice, seasoning, and care of a wok, younger elucidates the secrets and techniques of wok hay and gives one hundred twenty recipes starting from uncomplicated to advanced, together with favorites like Kung Pao bird and Moo Shoo red meat in addition to strange dishes like Tofu with Cilantro get pleasure from and Stir-Fried Garlic Lettuce. younger additionally deals menu feedback for family-style nutrients and chinese language New 12 months celebrations, plus a finished thesaurus and source checklist. Illustrated with one hundred fifty pictures by means of acclaimed photographer Alan Richardson, The Breath of a Wok is a rare culinary adventure.
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