There’s popcorn, and then there’s wokcorn. The slope and size of a wok give the kernels ample room to do their thing.
Grace Young grew up in San Francisco surrounded by Chinese traditions, including authentic Cantonese dishes prepared by her parents. After working as a test kitchen director for many years, she developed a yearning to reconnect with the tastes of her childhood and cajoled her parents into teaching her. This blossomed into her first cookbook, The Wisdom of the Chinese Kitchen, which won the IACP Le Cordon Bleu Best International Cookbook Award. She's also the author of four other cookbooks and has contributed articles on Chinese cooking to Gourmet, Bon Appetit, Eating Well, and Saveur. Follow Grace Young on Google+.