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

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

by Grace Young
4.3 9

Hardcover

$24.88 $35.00 Save 29% Current price is $24.88, Original price is $35. You Save 29%.
View All Available Formats & Editions
Eligible for FREE SHIPPING
  • Get it by Wednesday, October 25 , Order now and choose Expedited Delivery during checkout.
    Same Day delivery in Manhattan. 
    Details

Overview

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

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.

Product Details

ISBN-13: 9781416580577
Publisher: Simon & Schuster
Publication date: 05/04/2010
Pages: 336
Sales rank: 176,869
Product dimensions: 7.80(w) x 10.00(h) x 0.70(d)

About the Author

Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge, The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared in Gourmet, Metropolitan Home, Copia, Gastronomica, Eating Well, More, Fitness, Home, and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

Stir-Frying to the Sky's Edge 4.3 out of 5 based on 0 ratings. 9 reviews.
Anonymous More than 1 year ago
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.
Lauren Hopkins More than 1 year ago
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.
Iamiandyouareyou More than 1 year ago
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.
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago