A celebration of the delights of Chinese wok cooking that is both memoir and travelogue. Includes glorious photography, instructions and stories, as well as 125 recipes for both classics and unusual dishes that are stir-fried, smoked, pan-fried, braised, boiled, poached, steamed or deep-fried in a wok. 256 pages. For additional discoveries on Chinese cooking, visit Sur La Table and register for one of the delicious culinary courses taught by Grace Young.