As an adult, Young set off to learn from wok masters in America, Hong Kong, and China. This book documents her journey and learnings and brings home techniques, stories, lore, recipes, and chef-at-wok photos. She began with a search for "a virtuous wok," or saang teet, made of cast iron. Unlike American cast-iron skillets, these are light and thin. "If smacked against a counter, they shatter," says Young.
Recipes range from Julie Tay's sweet-spicy-salty Singapore-Style Squid to Stir-Fried Pork with Scallions, a simple recipe that transcends the sum of its parts.
The Breath of a Wok is one of those rare, eye-opening cookbooks that take the reader into a thrilling world of tradition and mastery.
GIVE THIS TO: A cook who loves techniques and tools. —Adam Hickman