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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young
Ebook Download Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young
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From 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. (May) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
Most people associate stir-frying solely with Chinese cookery, but this classic method of flash cooking has influenced cuisines throughout the world due in large part to the Chinese diaspora. Young, whose expertise in wok technique has already enlightened American cooks, has now gathered recipes for stir-frying reflecting culinary traditions as far-flung as Indonesia and Peru. Familiar Chinese dishes such as Sichuan Pork with Peppers and Peanuts and Shrimp in Lobster Sauce honor classic flavor combinations, but Jamaican Chicken with Chayote shows that stir-frying can adapt to other cultural impulses. For the novice, Young offers lots of basic yet learned advice on shopping for unfamiliar ingredients and on assembling a Chinese pantry. Photographs and step-by-step instructions make fundamental wok tools and techniques accessible to even the least experienced. Her sidebars featuring talented stir-frying masters from all over the world add human dimension to the recipes. --Mark Knoblauch
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Product details
Hardcover: 336 pages
Publisher: Taunton Press; 1st Edition edition (November 1, 2011)
Language: English
ISBN-10: 1416580573
ISBN-13: 978-1416580577
Product Dimensions:
8 x 2.7 x 10.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
354 customer reviews
Amazon Best Sellers Rank:
#16,894 in Books (See Top 100 in Books)
great first book on stir frying and owning a wok. has a lot of common recipes and stories which makes for fun and informative reading. has tips on seasoning and maintaining your wok as well. enjoying this book a lot as I try my new wok.
Awesome! Thinking I knew how to stir-Fry Ms. Young's cookbook taught me I really knew nothing. I'm 60 years old and in March of 2016 I decided to eat more healthy and liking this type of food I chose to stir-fry. I've learned that most Chinese food in restaurants where I live have been Americanized to suit our tastes. This cookbook has taught me to be a better cook. Every recipe is wonderful. I've really never tasted food like this before. So many different flavors in each dish. How to prepare the ingredients and the order in which to cook them are clearly explained. This is much more then just a cookbook. The preparation of a new wok and care of are explained in detail along the history of many of the dishes. The wok from The Wok Shop is the one she uses and I've bought the same and love it. It takes some time to get everything ready but it cooks in just minutes. Your taste buds will thank you as well as your heart and waistline. I've lost over 50 pounds and lowered my blood pressure from 140/90 to 120/70. I walk a lot too. Well worth the cost of this book.
I've been woking for years (my first wok came from The Wok Shop in San Fran) - but I do not use this cooking technique every week - regardless, I thought I pretty much knew all that I needed (or, wanted) to know. Not! Actually, I would love to go back in time and purchase a new wok and start all over with her seasoning/black tone instructions. But, my wok will outlive my life I am sure.This is a wok and stir-fry textbook that every wok enthusiast should have in their kitchen library!Instead of always using a wood spoon, I've got to ask for a wok spatula for next Christmas----I see great value in that lil implement that she uses!The photos are stupendous (which include great shots of seasoning and showing how a wok darkens in color, as well as clear photos of recipes, even showing different mushroom varietals and bok choy). The recipes are easy, delightful to do, and yummie! There is plenty of explanation to acquaint oneself to hard-to-find (in rural New Hampshire anyhow) food items (and flexibility-what substitutions or deletions are ok to do). Grace's "story telling" adds to the book immensely. I started on page one, which is unusual for me with a cookbook....usually I hone in on whatever recipe initially attracts my attention.I love how she taps into different cultures and how recipes developed and are different from each other.My first recipe was her "Classic Dry-Fried Pepper and Salt Shrimp" which was fantastic! Since then I have ventured to equally great "Hoisin Explosion Chicken" and "Stir-Fried Curried Beef". So, I have touched upon quite a variety and they all work and are great.
I've owned LOTS and lots of cookbooks over my tender 68 years, and about 10 years ago I wanted to add Chinese cooking to my skills. I bought lots of different Asian books representing different countries, but this, WITHOUT DOUBT, has the best recipes. Over the years I've learned directly from some of the Laotian and Hmong population here how to cook (which is different that parts of China), but I've slowly added ingredients to my kitchen stock which I now use with almost every Asian meal that I cook. My hubby and I like my Asian food much better than any other Restaurant now that we try. There are so many great things about this book and it just fit right in to my style of cooking, including the ingredients, which she gives a great overview of and how to use them. While I don't usually read the "personal" stuff in cookbooks about the author, I found her comments so interesting in the intro and first chapter, which describes how she came to include these recipes. BEST OF ALL - she has wonderful recipes from all over in the book. My favorite is definitely Cantonese (and she has these recipes) but she also has recipes from different parts of the Asian world, some of which are particular favorites of my hubby. One thing I've learned over the years in all my experimenting with Asian cooking is that you really can vary the amount and type of the ingredients e.g. Oyster Sauce and Soy (and types of Soy) and Rice Wine and/or Fish Sauce to vary the flavor of each dish, but her Proportions in each of her recipes are a perfect blend to capture a wonderful texture. I've probably got over 25 different Asian cookbooks, some as big as old Encyclopedias. NONE come as close to giving you an authentic taste as this one. I highly recommend this book. SOOOOO glad I bought it. You can always try something new, even if just a little different from what one has been doing. We're lucky in that we have several large Asian supermarkets here in Central California - with every imaginable ingredient. But the ones she uses are the most important.
I'm sure these recipes will be great. I'm a big fan of Grace Young. However, due to impaired vision I depend on digital books, including cookbooks. They are great on an iPad. For years now most ebooks have had the option of seeing the reader's choice of a location number or a page number. This is even more important in a cookbook with a lot of great text which repeatedly refers the reader to other pages by number. They could have enabled page numbers or put touch links for all of the other page references. Alas they did neither and one is forced to do a more cumbersome 'search' to find the page to which there is reference. It is a drawback.
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