July 19th, 2018
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Grace Young

GRACE YOUNG is a food writer and the author of The Wisdom of the Chinese Kitchen, which won the 2000 IACP International Cookbook Award. It was also an IACP First Cookbook Finalist and James Beard International Cookbook Finalist. Now in its sixth printing, The Wisdom of the Chinese Kitchen was hailed by Amy Tan as, "A cookbook of family secrets that the Kitchen God's Wife would have been proud to write for her daughter."

Young's newest cookbook, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore, by Grace Young and Alan Richardson (published by Simon and Schuster) won the 2005 IACP International Cookbook Award and the Jane Grigson Award for distinguished scholarship. In conjunction with its publication Young was guest curator for a wok exhibition at New York University's Asian/Pacific/American Gallery, Wok Hay: The Breath of a Wok. The show opened September 16, 2004 and traveled to The Portland Classical Chinese Garden in Oregon, February, 2005.

Young has been featured in The New York Times and on CBS Sunday Morning. She has appeared as a guest on Good Morning America, CBS Early Show, Cooking Live with Sara Moulton, B. Smith with Style, Public Television's Seasonings, Home Cooking, Discovery Channel's Home Matters, and Epicurious. She has appeared as a guest on The World, WNYC New York & Company with Leonard Lopate, WGBH Here and Now, The Connection, KCRW Good Food with Evan Kleinman, WMPR The Splendid Table with Lynne Rossetto Kapser, WHYY Chef's Table, and WOR Food Talk with Arthur Schwartz.

Young has lectured at the San Francisco Asian Art Museum, New York University, Radcliffe Institute for Advanced Study, Chinese Historical Society of America, American Institute of Wine and Food, China Institute, Chinese Historical Society of Southern California, and Omega Institute. 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.




Stir-Frying To The Sky's Edge, May 2010
The Breath of a Wok, August 2004
The Wisdom of the Chinese Kitchen, May 1999




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