71 of 77 people found the following review helpful
Going Into & Behind The Wok In Chinese Cuisine,
This review is from: The Breath of a Wok (Hardcover)We've all likely experienced the sizzle and vapors coming off wok prepared food, and that's one essential of proper wok cooking. Here renowned Chinese cookbook auhtority Young gives us the insight into the wok in Chinese lore and life, its seasoning and its history of developing recipes.
What I found captivating was the history and exploration she takes us through of actual construction of woks, the hammering and shaping blacksmith approach and different ways of seasoning.
There is some chapters which are so unique, e.g. The Master Lesson in smoking from an experienced wok expert with then three recipes. This is delightful approach which continues with other experts offering techniques and recipes, e.g. Susanna Foo's Mango Chicken, a succulent dish with marinated vodkaed chicken and richen broth with asparagus, mango and candied walnuts. Yum!
The steamed portion really interests me, especially prep of dumplings, such as "Shrimp Dumplings Spring Moon".
The book is delightfully completed with an "Essentials" section replete with menus, glossary (usually with photos) metric equivalencies, sources.
One will want to spend much time savoring in all the wonders and info in this jam-packed inspiration about wok cooking and history. It will aid all who have or desire to enter this rich historical cuisine. The color photography and writing are superb and add to its richness and captivating presentation. A masterpiece!