Chinese Food Culture

My cookbook manuscript is due within the next number of days and I am incredibly happy—and relieved—that I am nearly carried out, well, at least the toughest component: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing element of my cookbook, I have read and researched a lot of Chinese cookbooks inside past number of months. One of my recent favorites is “Stir-Frying towards the Sky’s Edge” by Grace Young.

I’ve been a fan of Grace Young since I very first understand her award-winning cookbook “The Breath of a Wok” and then discovered “The Wisdom of the Chinese Kitchen.” Her deep know-how and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author; in fact, she has turn out to be a scholar in my eyes, the ones that I hold high respect and regard for. Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my understanding about these subjects was mostly taken for granted. I’ve never questioned the why’s and how’s, until I study Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying as well as the wok from reading her books…