Fresh breath

'Wok hei', or breath of a wok, is a culinary term frequently used by foodies to describe piping hot, full-flavoured stir-fry dishes. It takes on a more spiritual meaning in a book of the same name by Grace Young and Alan Richardson. The Breath of a Wok is a collection of recipes and facts about the most popular and important utensil in Chinese cooking. Featuring sections on how to choose a wok, how to look after it and other advice for cooks, plus a tempting array of family-style recipes from food writers, chefs and the authors, this book is a fascinating and useful read. Some unusual recipes include stir fry with tofu, eggplant, mushrooms and sundried tomatoes, and ginger drumettes with oyster sauce.