Text by Charles Miller
Measuring in at just over 60 square feet, cookbook author Grace Young‘s kitchen is small by contemporary standards. But relative to most kitchens in her SoHo neighborhood in New York City, it’s positively enormous. And every inch of space is put to good use.
Known for her expertise in Chinese cuisine in general and wok cooking in particular (and for traveling with a 14-inch wok in her carry-on luggage), Grace has won a host of awards for her cookbooks, which celebrate authentic Chinese recipes. Her most recent, Stir-Frying to the Sky’s Edge, took home the 2011 James Beard award for the best international cookbook. There’s even a dedicated group of readers, the Wok Wednesdays crew, cooking their way through the entire book.
I dropped in on Grace to learn first-hand about how she uses her Big Apple kitchen to create traditional Chinese dishes. The aroma of fresh garlic and ginger hitting her sizzling-hot wok drew me into the room, and the efficiency and charm of the space made me never want to leave.
Inspired to fire up your wok? Grace has that effect on people. Pick a favorite recipe from Grace and stir-fry, steam, deep fry, or smoke. . .you guessed it. . .to the sky’s edge.
|Stir-Fried Chili Beef with Bell Peppers and Snow Peas||Steamed Salmon with Leeks, Shiitake, and Soy|
|Tea-Smoked Shrimp Salad with Mango||Vegetable Tempura|
Read the article Four Ways to Cook in Your Wok for Grace’s tips on wok cooking.
Leave a comment on Grace’s Must-Have Cooking Tools post for your chance to win a 14-in carbon-steel flat bottom wok and more of Grace’s favorite cooking tools.