Stir-frying to the Sky's Edge

Stir-frying to the Sky's Edge

The Ultimate Guide to Mastery, With Authentic Recipes and Stories

Book - 2010
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Baker & Taylor
The award-winning author of The Breath of a Wok celebrates and demystifies the technique of stir-frying with recipes from around the world--including Shrimp With Rum and Peppers, Stir-Fried Chicken Manchurian and many more--in a book with 100 full-color photos.

Ingram Publishing Services
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.

Baker
& Taylor

Celebrates and demystifies the technique of stir-frying with recipes from around the world.

Publisher: New York : Simon & Schuster, 2010.
Edition: 1st Simon & Schuster hardcover ed.
ISBN: 9781416580577
1416580573
1416580735
9781416580737
Characteristics: xvii, 313 p. : ill. (some col.) ; 26 cm.
Alternative Title: Stir frying to the sky's edge

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Shantih
Jun 01, 2014

After checking this book out several times, I finally bought a copy.

Straight-forward recipes, reasonably easy ingredients to obtain if you live in a decent-sized city, and wonderful results.

My family lights up when the inevitable "what's for dinner" question arises, and I respond with one of several "favorite" recipes from this cookbook. Yum!

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beastman59
Feb 22, 2013

I like "Chinese Takeout Cookbook" better, which I purchased. I did not see it in the APL collection. It was just published in December 2012, so maybe they will be getting it. Don't get me wrong..."Stir Frying to the Skys Edge" is good,

wackystuff Jul 13, 2011

The best wok book I found in our library collection. I went out and bought a copy!

t
TheSponge
Jun 28, 2011

Grace Young has created an exceptional, inspirational, indispensible cook book! The recipes I have prepared so far have been delicious, the ingredients were easy to find and actually available at my local supermarket. This is a book I would love to add to my personal library. Ms. Young does a fantastic job of weaving the anecdotes, history, techniques, science, flavor profiles, recipes and photographs into one of the best books on Asian cooking I have come across in a long time. Definitely worthwhile reading.

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