Grace Young
Posted on 20. Jan, 2010 by grace in Chefs
I grew up in San Francisco surrounded, on the one hand, by the immigrant Chinese traditions of my family and relatives, and, on the other, by innovative American culture. My earliest memories of food are of the extraordinary meals my mother and father prepared for us (my brother and me) and of the efforts they made to ensure that we ate well. Their care was not only a matter of selecting the freshest ingredients, but also for the authenticity with which they replicated the traditional Cantonese dishes of their youth in China during the 1930s and forties. This connection to the cooking of old-world China coupled with the discovery of Julia Child on television (and her “exotic” dishes) shaped my lifelong affair with food and cooking. At the age of thirteen I began an apprenticeship with Josephine Araldo, a French cooking teacher. Those lessons initiated an exploration of other cuisines and led me, eventually, to my career in food.
I spent much of my early professional life as the test kitchen director for over forty cookbooks published by Time Life Books. In the early nineties after growing weary of producing what had become soulless work with formulaic recipes, I developed a yearning to reconnect to the tastes and foods of my childhood. For more info, go to www.graceyoung.com.
The following is a list of recipes by Grace Young:
- Interview with Grace Young
- Kung Pao Chicken
- Chinese Trinidadian Stir-Fried Shrimp with Rum
- Best Asian Cookbooks of 2010
8 Responses to “Best Asian Cookbooks of 2010”
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Thank you for including KANSHA in your round-up (kansha shimasu … I am most appreciative). I am pleased to add my name to Grace Young’s and Shubhra Ramineni’s… Kansha was awarded the 2010 Gourmand World Cookbook Award Best Japanese Cuisine cookbook in the US
grace Reply:
December 23rd, 2010 at 1:33 pm
Congratulations Elizabeth! I just included you in my intro.
Trying to figure out if there is a misprint on Page 105, for Chicken Tikka Masala. Half pound of chicken (1/2 Chicken kebabs recipe) seems skimpy for 4 people.
Hi Liz…I recommened the serving size to be 3 to 4 people only because this is a very rich dish with a creamy curry base, and I usually serve it with other dishes at the table so there is a variety of meat and vegetables. Many of my portion sizes may seem small, but I took into account a full Indain meal has a variety of vegetables,condiments, bread and rice. You may try my recipe as listed, and then if you like it, you can most definitely double it. Hope you like it!:-)
Wow, so cool to see A Cook’s Journey to Japan included in this round up. Thank you!
Thank you for choosing my book to be included in such an awesome group. ^_^
Who knew that we can lose weight by using a awesome cookbook I found. Veiw it for yourself.