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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young
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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.
- Sales Rank: #11661 in Books
- Published on: 2011-11-01
- Released on: 2010-05-04
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 2.66" w x 8.00" l, 2.59 pounds
- Binding: Hardcover
- 336 pages
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.
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
Review
"With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it—and soon you will be on your way to becoming a stir-frying master yourself."
--James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor: Home Cooking from the Sipce Islands of Indonesia, Malaysia, and Singapore
“For Grace Young, poet-laureate of the wok, a way of cooking is a way of life. Through stories, practical kitchen advice, and eminently doable recipes, Stir-Frying to the Sky’s Edge takes the art of stir-frying to a new level."
--Betty Fussell, author of Raising Steaks: The Life & Times of American Beef
“Stir-Frying to the Sky's Edge is the essential cookbook for anyone who wants to stir-fry with confidence, even mastery. Grace Young has interviewed exceptional Chinese cooks from all over the world to document their stories and recipes and to reveal the many ways in which stir-frying has sustained the Chinese in cultures as far-flung as India, Trinidad, Jamaica, Cuba, Peru, France, and America. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further."
--Paula Wolfert, author of Mediterranean Clay Pot Cooking
"Trying to flip quickly through this book is impossible. Nearly every page turn caught me up with something I had to read. Grace Young brings us the entire being of the wok. Yes, she’s a gifted recipe writer, hand holding through each step, so success comes pretty effortlessly. But the revelation with Grace goes further. The wok is probably the most underrated (and underpriced) piece of equipment we have. Grace knows its life, its place not solely in China, but in the world. The wok is immediacy, tradition and maybe even an instrument of life force. Did I get carried away? Maybe, but that’s where Grace can take you. Follow her, you’ll love the trip."
--Lynne Rossetto Kasper, host of Public Radio’s national food show, The Splendid Table®, from American Public Media
"Grace Young's masterful book reveals stir-frying as 'a cooking method of great subtlety and sophistication.' She provides a sense of spirit, of excitement, that makes stir-frying delicious fun. Recipes are clearly written and detailed; you'll get the requisite hand-holding to stir-fry your way to a delicious dinner....Young has done an admirable job showing how this ancient technique can be deliciously new and cool."
--Bill Daley, Chicago Tribune
"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.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, Booklist
"If you've ever spent much time with the award-winning The Breath of a Wok, you know that Grace Young's cookbooks feel as personal as they are practical. Her latest is no exception. And if you're expecting food a la Panda Express, this book will be a revelation. Stir-fries, it turns out, can come from almost every continent, and a good one is no slapdash affair. Young reveals the many small techniques that add up to excellence."
--Katherine Miller Fran Walden, The Oregonian
"Grace Young is one of the very best cookbook authors writing today. Her newest book, Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories is essential reading for anyone interested in Chinese cooking."
--Erica Marcus, Newsday
"The new cookbook by Grace Young is an extended love poem to the wok. It has more than 100 fab recipes, from classics such as Stir-Fried Beef and Broccoli to delicious hybrids like Chinese Jamaican Jerk Chicken Fried Rice and Chinese Trinidadian Stir-Fried Shrimp and Rum. Young's travels take her around the globe and along the way, fortunate readers will learn how to rock the wok."
--Matt Schaffer, The Boston Herald
Most helpful customer reviews
213 of 219 people found the following review helpful.
stir frying with confidence & inspiration
By Charles Gibbs
After purchasing this book, I have had a hard time cooking from any other. To date, I have made: minced pork in lettuce cups; stir-fried beef & broccoli; stir-fried chicken with pineapple and peppers; chinese trinidadian chicken with mango chutney; five spice chicken with sugar snaps; chinese jamaican stir-fried chicken with chayote; stir-fried chicken with carrots & mushrooms; chinese burmese chili chicken; stir-fried salmon in wine sauce; dry-fried pepper & salt shrimp; singapore-style stir-fried lobster; spicy long beans with sausage and mushrooms; fried sweet rice with mushrooms; and singapore noodles. No dish has disappointed. The recipes are clear and concise, the backgrounds giving more appreciation for each dish, and the photography approaches the pornographic for glorious color & close-ups of the food. That said (I may be biased), my dishes have looked remarkably close to the pictures.
I haven't had this much fun cooking from a book in a long time. So. . .buy the book, find those tiny Mom & Pop Asian grocery stores, & don't be afraid to ask questions. You're going to eat well!
147 of 150 people found the following review helpful.
Rediscovering stir-fry!
By KarenSantaFe
Back in the 70s and early 80s, the wok was all the rage. Then in one of my many youthful moves, I lost mine and never thought about it again. Not, that is, until this book came along.
Grace Young's book is great for the first-time wok cook, or for those like me who are rediscovering Asian cooking. The opening section has clear explanations and color photographs on the different kinds of woks, how to season a wok, wok tools, and wok variations in different countries. She provides a very handy list of Asian ingredients, with explantions for each and substitutions that can be used for some. The recipes are clearly written, accessible to the western cook, and lots and lots of color photos which I particularly appreciate. At the back is a resource list of stores and web sites.
I called one of these -- The Wok Shop in San Francisco's Chinatown -- and the store owner, Tane, who is also featured in one of the pictures in the book, was very helpful in helping me choose the right wok for me and my stovetop. A mere sixty bucks and a few days later, I had my wok, wok cover, all my wok tools, and was ready to roll. (I bought a lot of extras but you can get a wok from Tane for as low as $15) Since then we've been using the wok several times a week, and really enjoying the many things that can be made in it, especially the vegetables, which I'm trying to eat more of.
what I appreciated most about Young's philosophy is that wok cooking is extremely inexpensive AND healthy. It is the chosen cooking tool for humans in most parts of the world, and once you learn how to use your wok, most of those other pots and pans really are not needed. Wok, heat source, something to move the food around (spatula or whatever), and some food from the garden or local market and you are good to go, anywhere on the planet! Highly recommended for novice cooks and chefs alike!!
57 of 59 people found the following review helpful.
The finest I have found on the subject of stir frying
By David S. Goldy
Stir-Frying to the Sky's Edge is what a cookbook about stir frying should be. I have lost count of the number of such books on the subject which I have read through and I have cooked from at least ten and this is the finest for some of the reasons described below.
First, all recipes can actually be made; the ingredients used are available at most supermarkets and the few which are not are available at any metropolitan area asian grocer or from many mail order vendors for those of you living in rural areas.
Second, the quantity of ingredients and directions are detailed and straight forward. The author goes so far as to write up techniques and tools for preparing the proteins and vegetables such as the best ways to cut matchstick sized vegetables, slice proteins, etc. There is no guess work needed to make the recipes. The author avoids this very common failing of cookbooks.
As a consequence of the foregoing, even a novice cook can actually make the recipes as intended by the author and they are delicious.
Third, I have loved the flavors, textures and smells of all of the recipes which I have made. The dishes written up are excellent.
Fourth, there is a great variety of dishes covering all of the usual proteins and vegetables. Whatever one you favor, you will find a preparation including it, and most likely featuring it, be it chicken, fish, seafood, beef, pork, noodles, rice, and all sorts of vegetables.
I do wish that the recipes contained nutrition information. However, this is common among non-diet books.
I expect that I will make at least 90% of the recipes in this book and expect to love them all. This book is a keeper and worth adding to you cookbook collection. I am grateful to the author and anticipate that you will be too.
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