Stir Frying to the Sky’s Edge 1st edition by Grace Young ISBN ‎ 1416580573 ‎ 978-1416580577

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ISBN 10: ‎ 1416580573
ISBN 13:‎ 978-1416580577
Author: Grace Young 

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.

Stir Frying to the Sky’s Edge 1st Table of contents:

1. Notes to the Reader
2. The Essential Kitchen
3. Wok Envy
4. A Wok for Every Reason
5. Sharp Enough to Stir-Fry
6. Patience to Wok
7. The Stir-Fry Pantry
8. Stir-Frying
9. Stir-Fry
10. Stir Fries
11. The Alchemy of Stir-Frying
12. Meat
13. Essentials for Stir-Frying Meat and Poultry
14. The Chinese of the Mississippi Delta
15. A Culinary Remembrance: From China to the Caribbean
16. Poultry and Egg
17. A Child of Ten Stir Fries: A Hong Kong Story
18. Lessons from a Simple Stir-Fry Hakka Cooking in Indonesia
19. Fish and Shellfish
20. Essentials for Stir-Frying Fish and Shellfish
21. Stir-Frying in a Malaysian Village
22. Cooks of Two Cultures: The Sizzle of Singapore
23. Partners in Stir-Frying
24. Vegetable and Tofu
25. Essentials for Stir-Frying Vegetables and Tofu
26. Stir-Frying in Old China
27. Chop Suey
28. Rice and Noodle
29. Essentials for Stir-Frying Rice and Noodles
30. Stir-Frying Bagels in Beijing
31. Stir-Frying in Brooklyn’s Great Outdoors
32. Supplemental Recipes
33. Sources
34. Bibliography
35. Equivalency Tables

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Tags: Grace Young, Stir Frying, Sky’s Edge