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Grace Young (1)

Grace Young

Grace Young has been called the “Stir-Fry Guru” by the New York Times, and “The Wok Queen” by The Washington Post. Her cookbook Stir-Frying to the Sky’s Edge won the James Beard Foundation’s award for Best International Cookbook and was named one of the top cookbooks of the year by NPR, Good Morning America and The Huffington Post. Grace also authored The Breath of a Wok and The Wisdom of the Chinese Kitchen and is a three-time IACP award-winning writer whose work has appeared in numerous publications, including Cooking Light, Eating Well, Fine Cooking, and Saveur, where she is a contributing editor. Grace writes the monthly Stir-Fry Guru column for

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