The Wisdom of the Chinese Kitchen

Amy Tan A cookbook of family secrets that the Kitchen God’s Wife would have been proud to write for her daughter.Ken Hom author of Easy Family Recipes from a Chinese-American Childhood Grace Young’s The Wisdom of the Chinese Kitchen is a poignant, touching look at her Chinese-American past. Each page is filled with delicious recipes written straight from the heart. This is more than a cookbook; it is a social history that deserves a place in every American library.Paula Wolfert author of Mediterranean Grains and Greens It’s so rare to come across a cookbook that I fall in love with at first sight. I heartily recommend The Wisdom of the Chinese Kitchen for its terrific recipes, intimate view of how Chinese-Americans eat, and charming writing. The sections on yin-yang harmony and shopping like a sleuth are worth the price alone!

Alan Richardson is an award-winning photographer and designer whose work has appeared in Bon Appétit, Gourmet, Saveur, Food & Wine, and The New York Times Magazine. He has done the photography for countless cookbooks and is the co-author of The Four Seasons of Italian Cooking. He lives in New York City.

Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.