by Grace Young
Simon & Schuster, $35
Grace Young’s new book is an epic, must-cook-from guide to an ancient Chinese way of cooking. With a gentle, authoritative voice, Young leads readers through the basics of choosing a wok, seasoning it, and the many subtleties of cooking with it. Through recipes from Chinese cooks living across the globe, she reveals how one simple vessel and age-old techniques have sustained a people on the move. Stir-fried Bok Choy with Pancetta, Chinese Cuban Fried Rice, and Chinese Indian Chicken Manchurian are just some of the eclectic, delicious dishes on offer.
|Classic Dry-Fried Pepper and Salt Shrimp||Yangchow Fried Rice||Stir-Fried Chili Scallops with Baby Bok Choy|
Photos by Steven Mark Needham