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Stir-Frying To The Sky's Edge
Grace Young
The Ultimate Guide to Mastery, with Authentic Recipes and Stories
Simon & Schuster
May 2010
On Sale: May 4, 2010
336 pages
ISBN: 1416580573
EAN: 9781416580577
Hardcover
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Cookbooks
The stir-fry is all things: refined, improvisational,
adaptable, and inventive. It is the rare culinary practice
that makes less seem like more, and by which small amounts
of food feed many. For centuries the Chinese have carried their woks to all
corners of the earth and re-created stir-fry dishes, using
local and sometimes nontraditional ingredients. The old
expression: "One wok runs to the sky’s edge" means "one who
uses the wok becomes master of the cooking world." And as
the wok user becomes master of the cooking world, so does he
become master of the stir-fry, one of the greatest
techniques of Chinese cookery. 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. 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 80 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 such beloved dishes as
Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo
Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In
honoring the traditions of her cultural ancestors who
traveled the globe, Young offers delectable crossover
recipes for Chinese Jamaican Jerk Chicken Fried Rice,
Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese
Burmese Chili Chicken, and Chinese American Shrimp with
Lobster Sauce. Expert home cooks and professional chefs teach you the
foundations of stir-fry mastery in the modern
kitchen—everything from how to choose, season, and care for
a wok and the best skillet alternative; the importance of
marinades and the proper technique for slicing meat and
poultry for optimum tenderness; to how to select and handle
Asian vegetables; ways to shortcut labor-intensive
preparations; and tips on how to control heat and choose the
best cooking oil. Fascinating personal portraits illustrate how stir-frying is
not just a cooking technique but a vital element of China’s
rich culture. With this book, Grace Young has created the
authoritative guide to stir-frying, a work that is at once
rewarding and beautiful, much like the technique of
stir-frying itself.
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