Continued: The Breath of a Wok
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