Stir-Frying to the Sky's Edge
James Beard Cookbook Award Winner Stir-Frying to the Sky's Edge by Grace Young gives cooks 100 authentic recipes for the wok. Recipes for all kinds of regional Asian stir-fry dishes from Beijing to Hong Kong to Singapore and many other countries. We highly recommend this resourceful and stunning Stir-Frying to the Sky's Edge cookbook.
Format: Hardcover with dust jacket, 313 pages.
Publisher: Simon & Schuster
Author: Grace Young
Description: 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.
Condition: Good condition.
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