Grace Young is the author of The Wisdom of the Chinese Kitchen and the co-author of The Breath of a Wok. Her books been honored with IACP awards including the 2005 Jane Grigson Award for scholarship. She is the 2008 recipient of the eGullet Society for Culinary Arts & Letters Culinary Journalist Scholarship. Young has been featured in The New York Times, “All Things Considered,” and on “CBS Sunday Morning.” Recently, she was just interviewed about Chinese New Years by Melissa Block on “All Things Considered.” Young is an avid wok collector and has woks from around the world stashed in her kitchen cabinets, her office, under her bed (unbeknownst to her husband), and in the closet of her New York City apartment. For 17 years Grace was the Test Kitchen Director for over 40 cookbooks published by Time-Life Books. One of her primary interests is the recording and preservation of Chinese culinary traditions. She is currently working on a new cookbook, Stir-Frying to the Sky’s Edge to be published 2010. Visit her website at graceyoung.com.

Recipes
Walter Kei’s Sweet and Sour Spareribs
Mama’s Noodles with Mushrooms and Ham
Chicken with Sichuan Peppercorns
Good Fortune Sweet and Sour Spareribs

Good Fortune Sweet and Sour Spareribs
Walter Kei’s Sweet and Sour Spareribs
Food Writing Class: How to Write a Killer Cookbook Proposal with Dianne Jacob
Chicken with Sichuan Peppercorns