The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson [in AsianWeek]
One part culinary history about one of the best kitchen tools ever invented; two parts personal memoir that includes travels around the world; three parts story-telling about a number of famous friends (you, too, can make Ming Tsai’s Mandarin fried rice and Amy Tan’s family’s pork-filled dumplings); four parts toothsome how-to’s; and five parts gorgeous photos – and you have the recipe for a tremendously enticing cookbook. Bib, anyone?
Review: “New and Notable Books,” AsianWeek, September 10, 2004
Readers: Adult
Published: 2004
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