---
product_id: 1703626
title: "The Breath of a Wok: Breath of a Wok"
brand: "grace youngalan richardson"
price: "VT11239"
currency: VUV
in_stock: true
reviews_count: 4
url: https://www.desertcart.vu/products/1703626-the-breath-of-a-wok-breath-of-a-wok
store_origin: VU
region: Vanuatu
---

# The Breath of a Wok: Breath of a Wok

**Brand:** grace youngalan richardson
**Price:** VT11239
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Breath of a Wok: Breath of a Wok by grace youngalan richardson
- **How much does it cost?** VT11239 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/1703626-the-breath-of-a-wok-breath-of-a-wok)

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- grace youngalan richardson enthusiasts

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- Trusted grace youngalan richardson brand quality
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## Description

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## Images

![The Breath of a Wok: Breath of a Wok - Image 1](https://m.media-amazon.com/images/I/813hpYnYfYL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ An Absolute Favorite of Mine!!!
*by B***K on February 18, 2014*

Review by Chef Bobby Lavon - February 6, 2014culturalpalates.netThe Breathe of the Wok by Grace Young and Alan Richardson- Published 2004I came across this book at the library one day while researching Asian history and exploring for unique and breath-taking recipes. Most of the time I`m submerged for hours before I find the hidden pearls I'm looking for. Every now and then however, it does happen by chance that I'm immediately drawn to an excellent publication; such is what occurred with the breath of the wokA Breakdown of the Breath of the WokThis written work by Grace Young is instructional and spoken in a language that even the amateur cook will appreciate. It promotes 125 well crafted recipes with arousing stories that teach the history of Chinese wok cooking. Some traditions in the book date back 2000 years to the original Cantonese and are still relevant today! The photography is illustrative; we are put right in the middle of the action as masters of the WOK entertain with adroitness. You most certainly will praise the ability of experienced and seasoned veteran Alan Richardson for capturing the details and keeping us entangled in the moments!What You Will Learn when you Read the Breath...There are some obvious facts about the Chinese. They are held together by social and cultural ties; Chinese are festive! They are considered to be in accord with reality and Spirituality. They have superb cooking skills! We know that wok cooking is widely appreciated in the world and held in high esteem because it is healthy and nutritious? Whatever we haven't learned about their impressive form of artistic cooking can be gleaned by reading The Breath of the wok.Wok Techniques used in the bookGrace Young shows intelligently how just about every cooking method can be performed with the wok. Study her book to become accustomed to wok methodology. We need to have discipline when using the wok; Grace teaches us how to become disciplined. She shows us the orderly logical arraignments that must take place to help us become proficient in these areas:SmokingPan-fryingBraisingBoilingPoachingSteamingDeep-fryingQuestion that will be answered when you read the Breath of the Wok:How does one get started with wok cooking? How do I select the right equipment to use and is caring for it difficult? Which spices should I use and where can they be purchased? Are cooking methods comparable to what I'm accustomed to or should I expect to purchase all new equipment and pantry items? Is wok cooking vegan, vegetarian and gluten friendly? All of these questions and more are answered with delicacy to assure that readers understand the basics and intricacies of Chinese wok cooking.Recipes, Recipes, and more recipes:Careful details are poured into each recipe. A few of my favorites are, Kung Pao Chicken, Lee Wan Ching's sizzling pepper and salt shrimp, Bernadette Chan's Stir-fried Beef, Danny Chan's crab with black bean sauce, Ming Tsai's mandarin fried rice; spicy garlic eggplant. Trust me, there are many more that can be mentioned, but I'm sure you'll get the point once you purchase the book.

### ⭐⭐⭐⭐⭐ Highly informative, well written, great photos, some stunning recipes
*by X***R on May 22, 2013*

I have an entire bookcase full of cookbooks, and this is one of my very favorites. Most of my cookbooks just sit there, full of promise, but this book gets pulled out MUCH more often than most. It's beautifully done (the cover is stunning), the photography is first rate and tells a great story, but most importantly to me the writing is clear, descriptive and extremely practical. Although I've enjoyed Asian foods my whole life, I didn't grow up with it at home, and this book was a real eye-opener. I've learned more "new things" from this book than I have from ANY other cookbook (and I have 5 shelves full of cookbooks).The first 50 or so pages focus on the history of the wok, the different types of woks, etc. and it's all interesting reading; the book also provides very useful context for selecting/buying a wok. Grace Young offers many tips on how to cure/season a wok, how to maintain a wok, and how to bring a dead wok "back to life". The book then explains the principles of stir-frying, and there are a few really critical techniques that explained very clearly, e.g. hot wok/cold oil, "swirling-in" liquids, the importance of using ingredients that are dry, how much protein/veggies you can put into a wok, etc. - all these principles work together to provide that wonderful "sear" that comes from proper wok technique. Once you have these principles down, it's easy to experiment and make your own creations in the kitchen. The techniques make all the difference between wok dishes that are just "okay" and "wow!"While this book isn't chock-full of recipes, it has some real gems, such as Chicken with Sichuan Peppercorns and Uncle Lang's Pan-Fried Sea Bass (which I've made with Salmon as well as Halibut). I've served the Chicken with Sichuan Peppercorns to guests several times, and it consistently gets RAVE reviews. A few ingredients in the book can be hard to find, especially if you're not in an urban area, but most can be found in Asian markets.This is the first of Grace Young's cookbooks that I bought, and it's had a big impact on what goes on in my kitchen. Before I got this book, my wok was something I used a few times a year, now I find myself using the wok for things well beyond Asian cooking; a properly-seasoned wok makes for quick cooking and easy clean-up, it's a very handy tool once you know how it "works".If you're a newcomer to the sport of stir-frying, and you'd like to dive in and learn how to cook with a wok so that you get really tasty dishes, I highly recommend this book.

### ⭐⭐⭐⭐⭐ Sit down with Chinese master chefs - A surpassingly good cookbook- Deeply touching life experiences
*by O***E on September 19, 2021*

This book engenders my deepest respect. The poignant backstories and life experiences are just so touching. I really do feel like I am sitting down with some world renowned Chinese chefs and gleaning treasured knowledge that I hope will be passed down to many future generations.I have tried to master Chinese cooking for many years. So far I’ve had some good success and admittedly some dismal failures. However, I do keep trying and my family says I’m getting pretty good. I am using this book to take me to next level.This cookbook starts you off with choosing the best wok for your situation. It teaches how to keep it in good shape. Do you have an old sticky or rusted wok? No problem, there’s a section on how to best take care of that.The recipes and techniques are amazing. I feel like I’m being personally introduced to Chinese grandfathers and grandmothers who are willing to tell me their cooking secrets. It’s well worth my time to listen.This book is a beautiful labor of love that clearly took years to create. The author begins by telling us a little bit about her own father. I’m going to quote what she says about him:“My father taught me early in life that there is nothing quite as delicious as the rich, concentrated flavors of a Cantonese stir-fry, in which morsels of meat are cooked just quickly enough to ensure their juicy succulence and vegetables are rendered crisp and refreshing. It is a far cry from the oily, overcooked, heavily sauced renditions to which most Americans are accustomed.”This book lovingly breaths life into a compendium of Chinese soul. The aromas coming from this book are intoxicating. I am pretty sure you will treasure this book just as much as I do.

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-02-24*