When Grace Young was a girl, her father instilled in her a lasting appreciation of wok hay, the elusive taste food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. The quest for wok mastery has taken Young through America, Hong Kong, and China, where she and prize-winning photographer Alan Richardson sought the advice of home cooks, professional cooks, and culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. The resulting stories, advice, and recipes, gathered here in an innovative and richly photographed new volume, not only offer expert lessons in the art of wok cooking--they also recapture a beautiful and timeless way of life.

Emphasizing the vitality of cooking with all the senses, The Breath of a Wok transports all the wonders of old-world wok culture to today's modern kitchen. The author's elegant prose yields unforgettable descriptions of artist wok makers, Hong Kong street food, a dumpling party with Amy Tan, and much more. The recipes highlight such classics of wok cooking as Kung Pao Chicken and Moo Shoo Pork, as well as unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein.