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, andWOR 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.
© 2003-2026