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September 04, 2004

Breath of a Wok

0743238273.jpg A wonderful new book by my dear friend Grace Young. "I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma. Of course, the Cantonese definition of wok hay varies from cook to cook. Many chefs will immediately talk about controlling the fo hao, fire power, for only the correct intense heat combined with a short cooking time elicits the heung mei, the fragrant aroma that characterizes wok hay. Chinese cooking authority Ken Hom adds that 'a well-seasoned carbon-steel wok is also essential for creating wok hay—the blacker the pan the more intense the wok hay flavor.'" Read a few pages. The exhibition opens at NYU's Asia/Pacific/America Gallery (269 Mercer Street, 6th Floor, apa.rsvp@nyu.edu or call 212.992.9653) September 13, the book launch is October 2, and there are related events on November 4 and 5. I'll be in San Francisco in December and will go to Grace's favorite wok shop. I'm ordering rice cookers for Elaine and Shawna and a wok for myself. I'll get ones for them and for Lisa when they are ready.
Best price on the book: Jessica's Biscuit 40% discount, free shipping, no tax. Hardcover: $21.00 (regular $35.00). This must mean a paperback is in the offing.

Posted by BKG at September 4, 2004 09:30 AM

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