Customer Reviews for

Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

Average Rating 4.5
( 9 )
Rating Distribution

5 Star

(6)

4 Star

(2)

3 Star

(0)

2 Star

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1 Star

(1)

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  • Anonymous

    Posted March 6, 2011

    Amazing cook book for technique, history, and recipes

    To the sky's edge is where this book aims. It may go further. Stir Frying to the Sky's Edge offers the how to's like safety, oil choices, special sections on garlic and ginger preperations in amazing detail. History of how stir fry made it's way around the world and adapted itself with the cultures, and then presents us with those variations. Too many cook books these days just offer us recipes, with out the real technique on how to make the recipes really shine, but this book gives resources, bibliographies, a great index, online resources, and so much more. I also highly suggest some of the jerk styled stir fry's if you like hotter foods.

    4 out of 4 people found this review helpful.

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  • Posted May 23, 2011

    I LOVE THIS BOOK

    Grace Young literally turned me into the Rain Man of cooking. I was once the most terrible Asian chef at a hole in the wall Chinese restaurant in NYC and now you can't get in without a reservation and it's all thanks to this book.

    3 out of 3 people found this review helpful.

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  • Posted May 31, 2014

    more from this reviewer

    Highly Recommend - shopping lists are excellent!

    Cookbook is really exact in the detail given each recipe. Directions for choosing ingredients to the wok you choose are given in plain language. A very good cookbook, with recipes for all types of meat, and vegetarian dishes as well.

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  • Anonymous

    Posted April 4, 2013

    I've watched my parents cook many many times, but it wasn't unti

    I've watched my parents cook many many times, but it wasn't until I read Stir-Frying that truly explained the basics such as learning to season my wok and how cutting meat correctly can make a difference.  I highly recommend this book.

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    Posted May 25, 2011

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    Posted April 10, 2011

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