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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Hardcover – May 4 2010
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"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
About the Author
I grew up in San Francisco surrounded, on the one hand, by the immigrant Chinese traditions of my family and relatives, and, on the other, by an innovative American culinary culture. My earliest memories of food are of the extraordinary meals my mother and father prepared for us (my brother and me) and of the efforts they made to ensure that we ate well. Their care was not only a matter of selecting the freshest ingredients, but also for the authenticity with which they replicated the traditional Cantonese dishes of their youth in China during the 1930s and forties. This connection to the cooking of old-world China coupled with the discovery of Julia Child on television (and her “exotic” dishes) shaped my lifelong affair with food and cooking. At the age of thirteen I began an apprenticeship with Josephine Araldo, a French cooking teacher. Those lessons initiated an exploration of other cuisines and led me, eventually, to my career in food.
I spent much of my early professional life as the test kitchen director for over forty cookbooks published by Time Life Books. In the early nineties, after growing weary of producing what had become soulless work with formulaic recipes, I developed a yearning to reconnect to the tastes and foods of my childhood. Over the next few years, I made numerous trips back to San Francisco from my home in New York to cook with my 70-year old mother and 82-year old father. It took much cajoling and great persistence to convince them to teach me their recipes. At the beginning, my focus was on a precise recording of the recipes. Eventually, and to my great surprise, as we cooked my parents, who had always been reticent about their past, began to share memories of their lives in China and accounts of their early days in America. This is how I came to learn a large part of my family’s history. What started as a little recipe project soon blossomed into a memoir cookbook, The Wisdom of the Chinese Kitchen, which was published by Simon & Schuster [simonandschuster.com] in 1999. The book was awarded the IACP [iacp.com] Le Cordon Bleu Best International Cookbook Award, in addition to being a finalist for an IACP First Cookbook Award, and a James Beard [jamesbeard.org] World International Cookbook Award. It was also featured in a special segment on CBS Sunday Morning. Many of the relatives and friends who taught me their recipes and shared their stories have since passed away. The Wisdom of the Chinese Kitchenfeels to me now almost like a treasured family album.
My second cookbook, The Breath of a Wok, grew out of the realization that most Chinese Americans know little about their own culinary traditions, specifically wok cooking. I had become aware also of how cooks in China were abandoning their classic, well-seasoned iron woks for inferior nonstick cookware. In a tribute to wok cookery and out of a desire to reignite its popularity, I partnered with Alan Richardson to create what the acclaimed food historian and author Betty Fussell described as, “a bridge between cultures for a Chinese-American in search of history and destiny. It is a remarkable collaboration between a writer and a photographer that reveals what the wok symbolizes---a craft, an art, a container of communal harmony and balance.” That book won the IACP Le Cordon Bleu Best International Cookbook Award, the Jane Grigson Award for Distinguished Scholarship, and the World Food Media Awards’ Best Food Book [worldfoodmediaawards.com]. It was also featured in the New York Times [http://tinyurl.com/y93gbj], on NPR’s All Things Considered [http://tinyurl.com/ddj2pv] and was selected as one of the best cookbooks of the year by Food & Wine[foodandwine.com], Fine Cooking [finecooking.com], Bon Appétit [bonappetit.com], and Epicurious[epicurious.com].
The Breath of a Wok led me to the adventure of traveling with my carbon-steel wok (in my hand-carry baggage) on a 25-city tour for the culinary retailer Sur la Table [surlatable.com] to teach the art of wok cooking. I published further articles on Chinese cooking in Gourmet, Bon Appétit, Eating Well [eatingwell.com], and Saveur [saveur.com], where I am a contributing editor. The book also brought me speaking engagements at the Culinary Institute at Greystone [ciachef.edu/California], China Institute [chinainstitute.org], New York University Asian/Pacific/American Institute [nyu-apastudies.org/new/index.php], the San Francisco Asian Art Museum [asianart.org], The French Culinary Institute [frenchculinary.com], and the Chinese Historical Society of America [chsa.org].
In 2006 I began work on Stir-Frying to the Sky’s Edge. This effort was dedicated to the effort of empowering home cooks to stir-fry with confidence. It explores everything from the origins and health benefits of stir-frying to the technique’s great economy of time and fuel. In 2011, the book won a James Beard Foundation Award for best international cookbook. I was also awarded an IACP Culinary Trust [theculinarytrust.org] eGullet Society for Culinary Arts & Letters Culinary Journalist Independent Study Scholarship which funded my research travel to Trinidad, Germany, Holland, Canada, and the United States to study the stir-fries of the Chinese diaspora. While Stir-Frying to the Sky’s Edgeconcentrates on traditional stir-fries, it is also filled with remarkable stories of how this simple, beloved cooking technique has enabled generations of Chinese around the world to eat well and with exquisite economy. My interview subjects include Chinese who grew up in such far-flung locations as Peru, Jamaica, Burma, Malaysia, Singapore, Taiwan, Vietnam, Macau, India, Indonesia, South Africa, and the Mississippi Delta.
My passion for recording and preserving Chinese culinary traditions continues to lead me in quest of home cooks who understand and enjoy the benefits Chinese cooking. If you have a comfort food that is at risk of being lost or a story to share, it would be my great delight to learn of them. Please feel free to contact me: www.graceyoung.com.See all Product Description
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Top Customer Reviews
My only gripe is I find the recipe layout a bit muddled and disorganised. I need to re-read each recipe several times before finding out the exact combination of ingredients and order of cooking, and everything needs to be memorised beforehand because looking for information once the stir fry has started results in a burn-fry more often than not!
I have also adapted all the recipes to be spicier and not as salty. I understand the book is geared towards a North American audience so they tend to be a bit bland and very salty (To Grace Young's credit, she explains at the beginning of the book that the recipes are just guidelines and should be experimented with)
Other than that, the book itself is beautiful. The photography and writing are top notch and I have read it from cover to cover several times. It is as amusing as it is informative and I find it has enriched all aspects of my life because cooking dinner has now become much more of a philosophy rather than a chore. We eat healthier food which makes us feel better (not to mention the fact that our grocery bill is significantly reduced) and the care involved in preparing everything before hand reminds us how important it is to slow down and take the time to appreciate things properly.
I only wish she offered a digital version of all the recipes, because it pains me every time I spill oil or touch the book with wet or greasy hands.
If you're interested in buying this book, I would buy the physical version. You won't enjoy the Kindle edition, unless they update it in the future.
This particular cookbook isn't just a compilation of recipes, but also a collection of stories. Grace Young interviewed people in any area where stir fry can be found. You'd expect stir fry to be popular in China, but it can also be found in some unlikely places. Jamaica? Sure, why not? Through the stories of the people who have settled there, we learn how they adapted to their new environments through the lens of those who continued to stir fry in an effort to hold on to their cultural identity.
In addition to the stories, the book also segues into other topics such as a history of chop suey, or the healthiness of stir fry as a cooking method, and other topics of interest These might be considered fluff by those just looking for good recipes, but I think it would be worth your while to read them. The author has taken the time to not only provide us with stir fry recipes, but also anything that has to do with stir fry: it's history, it's culture, it's people. The non-recipe parts are not only educational, but for me, it invoked almost a sense of romanticism when cooking after I've read through all the book had to offer.
Before getting into the recipes, the author guides you in the necessary preparation: how to purchase and prepare a wok for its upcoming use, and how to identify Asian ingredients that you'll need. If you have an Asian grocery store nearby, you will likely find all that you need to prepare everything in the book.Read more ›
Most recent customer reviews
I love making stir fries with let overs. Now, even though I have only tried one recipe I have learned so much. Read morePublished 6 months ago by Linda
I had never used a wok before and now I do. I know, sounds corny, but this is the best cookbook I own. It explains and inspires in addition to just providing recipes.Published 12 months ago by R. Thatcher
This book is excellent. Easy to follow and contains recipes that you will actually do. Chinese food like you order in a good Asian restaurant.Published on June 15 2014 by Jo-Ann VanderDussen