The Breath of a Wok Video
The Breath of a Wok was a 2019 finalist for the James Beard Video Webcast Award.
Inspired by Grace Young and Alan Richardson’s award-winning cookbook "The Breath of a Wok," this video shows how the wok’s ingenious design (concave shape, sloping high sides, 5-quart capacity, and broad surface) is ideally suited for the eight classic Chinese techniques: stir-frying, pan-frying, braising, steaming, boiling, poaching, deep-fat frying, and smoking. But lest one think the wok is limited to Asian cooking, Grace also demonstrates dishes you don’t expect to see cooked in a wok, from pan-frying a steak to roasting a chicken.
Except for Bill Moss who recorded the voice over narration, no one else but filmmaker Harrison Jeffs and Grace Young worked on this video. The remarkable collaboration presents how the wok is the most indispensable cooking pan in only three minutes of screen time. This tribute to the wok is a timely reminder that this ancient pan, largely forgotten in the West, is as relevant and practical today as it was 2000 years ago. Steeped in tradition, the wok has been the workhorse of the Chinese kitchen, a humble pan crafted to last a lifetime.