Stir-Frying to the Sky's Edge
The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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3.8 • 12 Ratings
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- $16.99
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- $16.99
Publisher Description
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.
The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.
In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
PUBLISHERS WEEKLY
Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates ' alchemic flavor out of raw ingredients. Young (The Breath of a Wok), has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry related arcana to illuminate her subject. She covers types of woks and utensils and a recommended stir-fry pantry, including a photograph of sauces with tricky-to-decipher packaging. At the book's heart are the classic techniques and dishes of China's regional cuisines, such as Hunan-style cumin beef, Cantonese chicken with black bean sauce, and stir-fried Sichuan beans. Still, for Young, who always travels with her own wok, the story of stir-frying is also the story of the Chinese diaspora. By tracing the stir-fry around the world, she demonstrates all of the diversity it can contain: Jamaican stir-fried chicken with chayote, Cuban fried rice, and Peruvian stir-fried filet mignon. For the serious home cook, this informative, lyrical tome is an inspiration. Photos.
Customer Reviews
Incredible stir-frying
Grace Young is a treasure. Her wisdom and practical guidance helped a novice like myself transform some simple ingredients into delicious meals. An amazing read even if you don't cook. Hope to see more of her works on iBooks very soon.
Too much back story
I purchase this book because I was told that it was a great cookbook by someone who owns the actual book. I was assuming I was purchasing the same in an ebook. To my dismay I learned a lot about the chef. As talented as she is, the recipes are hard to find. I’m sure this has something to do with the ebook layout. I should have read the reviews. I will give a couple of recipes a go. It is doubtful I will make this book my go to book.
I wish I read the bad reviews first
While it contains a lot of information on culture and traditon, the author repeats same things over and over again. I disliked the style and content.