Stir Frying to the Sky s Edge

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 ...

Stir Frying to the Sky s Edge

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.

The Breath of a Wok

Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

The Breath of a Wok

Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

Gluten Free Girl Every Day

WHEN IWAS IN MY TWENTIES, MY EAGER VEGETARIAN days, I made a stir-fry
dish a few nights a week. I crowded a ... of a Wok and Stir-Frying to the Sky's
Edge, are the clearest instruction manuals for stir-frying I have ever read. Gentle
in ...

Gluten Free Girl Every Day

The James Beard Award–winning, approachable cookbook for home cooks making gluten-free dinner for their families. Shauna Ahern, the author of Gluten-Free Girl and the Chef—named by the New York Times as one of the best cookbooks of 2010—returns with a new cookbook for busy people who still love to cook. It features food you want to cook every day: fresh, satisfying, and filled with great flavors. The inspired ingredient pairings of these recipes come from the collaboration of Ahern and her husband Danny, a professional chef. Vegetables in season are the key to these healthy, relatively simple recipes, along with whole grains, beans, and a few key spices and homemade sauces. Also included are practical tips on how to stock a gluten-free pantry, as well as helpful insights into how to bake gluten-free. Features 120 gluten-free recipes for weeknight dinners and desserts Includes suggestions for foods that can be made ahead or frozen to make dinnertime easier ·Organized around different types of dinners: Breakfast for Dinner, One-Pot Wonders, Stir Fries, and Breaking Down a Chicken, for example. All the recipes in Gluten-Free Girl Every Day are gluten-free, and many are dairy-free or vegetarian as well. However, the only thing that truly matters is that these dishes are delicious. “The pictures will pull you into the kitchen and Shauna’s recipes will keep you there. I love her bold combinations…and their everyday simplicity. That the dishes are gluten-free is the bonus; that they'll please everyone is the gift.”—Dorie Greenspan, author of Around My French Table and owner of Beurre & Sel Cookies

Easy Chinese Recipes

Wok, Stir-fry pan, or Skillet The Chinese wok is a distinguished utensil in the
kitchen because of its versatility. ... To learn more about wok cooking, I
recommend Grace Young's books: The Breath of Wok and Stir-frying to the Sky's
Edge.

Easy Chinese Recipes

Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work! In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia. Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And many more… Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.

Toronto Star Cookbook

More than 150 Diverse and Delicious Recipes Celebrating Ontario Jennifer Bain.
W hen New York writer Grace Young (graceyoung.com) released Stir-Frying to
the Sky's Edge: The Ultimate Guide to SICHUAN Mastery, with Authentic Recipes
 ...

Toronto Star Cookbook

The long-awaited cookbook from the test kitchen of Canada's largest newspaper. More than just a collection of recipes, the Toronto Star Cookbook is a gorgeously photographed cookbook, that tells the story of the vibrant, eclectic cuisine of Ontario. Here are more than 150 recipes celebrating the province's chefs, restaurants, home cooks, farmers, food store owners and more. The Toronto Star Cookbook is a family-friendly cookbook filled with recipes for classic comfort food like rice pudding two ways (diner-style and upscale) apple crisp (made with three varieties of apple) and grilled cheese (updated with smoked cheese and sriracha ketchup), and classic Ontario dishes (True North Flatbread, My Mom's Pan-Fried Pickerel and The Hogtown Sandwich). In reflection of Toronoto's multicultuarl food scene, it includes dishes from more than two dozen cultures, including Chinese noodles, Indian dosas, Korean rice bowls, Mexican soup, Lebanese dips, Ethiopian beans and Vietnamese subs. Jennifer Bain, the Star's food editor and award-winning Saucy Lady columnist, personally selected and triple-tested all 150+ recipes. Most of the recipes were published in the paper since Jennifer took over the food beat in 2000, but some classics date back as far as 1975. Jennifer asked the Star's readers to nominate their favourite Star recipes of all time, and 25 of these Readers' Choice Recipes are included in the book.

Pickles and Preserves

My favorite of Grace's books is Stir-Frying to the Sky's Edge: The Ultimate Guide
to Mastery, with Authentic Recipes and Stories (New York: Simon & Schuster,
2010). If you do any Asian cooking, it's nice to have homemade pickledginger on
 ...

Pickles and Preserves

Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.

The Hakka Cookbook

Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.

The Hakka Cookbook

Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.

The Wisdom of the Chinese Kitchen

In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong.

The Wisdom of the Chinese Kitchen

The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.

Saveur

STIR - FRYING nessed cooks doing amazing The idea for going to Beijing TO
THE SKY'S EDGE things in spartan kitchens actually came from my friend THE
ULTIMATE GUIDE TO MASTERY , WITH in India and other counAUTHENTIC ...

Saveur


Talking Book Topics

... Chevy Still Missing DB 71570 Still Missing DB 71570 by Chevy Stevens Still
Water : A Charlie Resnick Mystery DB 71612 by John Harvey Stir - Frying to the
Sky's Edge : The Ultimate Guide to Mastery , with Authentic Recipes and Stories
DB ...

Talking Book Topics


Chases Calendar of Events 2012 Edition

... and the EatingWell Test Kitchen International: Stir-Frying to the Sky's Edge:
The Ultimate Guide to Mastery, with Authentic Recipes and Stories, Grace Young
Photography: Ditte Isager, photographer, Noma: Time and Place in Nordic
Cuisine, ...

Chases Calendar of Events  2012 Edition

Includes more than 10,000 holidays, holy days, national and ethnic celebrations, astronomical phenomena, festivals, fairs, anniversaries, and other events from around the world

Ascent

... M ONS ON After the moon has cleared the earth's edge and has ceased to be
surprising in the sky , the remaining winter birds have dropped from flight to roost
on ... 45 for M. Stir Fry GABRIEL WELSCH That year , everyone we knew
ASCENT.

Ascent


Mousejunkies

'Ohana Coladas (because two will get you very, very comfortable), turn the seat to
the right so it faces the large window overlooking the resort, and watch the sky
catch fire over the lake. ... The atmosphere is painted a brilliant orange with
highlights of red and blue flecking the edges. ... It all starts with pork dumplings,
honey-coriander chicken wings, scalloped potatoes, and stir-fried vegetables (
which are ...

Mousejunkies

Far more than one obsessed travel writer’s take on Walt Disney World, Mousejunkies! is a collection of amusing travelogues and savvy insider’s tips gleaned from a group of seemingly rational adults who find themselves inexplicably drawn to the Magic Kingdom. It covers all the essential topics — when to go, where to say, what to do, and where to eat — as well as experiences not found in other guides. Readers learn how to indulge in an all-day beer and football orgy at the resort, how to extract the family from Fantasmic with sanity intact, where to catch a mid-afternoon catnap, and how a Disney cruise can go very, very wrong. Packed with useful information, from touring plans to restroom reviews, these funny, affectionate personal accounts paint a vivid portrait of a creatively engineered world where unexpected surprises create lasting memories.

The Growing Edge

... roadsides and in neglected fields throughout many parts of North America and
Europe, from mid-summer through fall, are the striking sky-blue, dandelion-like
flowers of wild chicory (Chicorium intybus). ... Boil, steam, or stir-fry the leaves.

The Growing Edge


Best Choices in Ohio

Best Choices in Ohio

Don't you just hate it when somebody, much savvier than you, muscles in on your territory & makes you look dumb at what you do? I'm afraid the Monsieur Going Places, trained only in the art of how to be forever curious, must take a back, back, back seat to publisher Alan Diede, whose nosing around Ohio threatens to make this column go the way of the dodo. Diede & his 20-mule team of trackers, writers & copy editors have compiled a new book, called BEST CHOICES IN OHIO. Hands down & feet up, this helpful guide is the best of the best. At 700 pages, it goes practically into the next state. So now we know, Diede's encyclopedic view is informed, if not insiderish, & organized more competently than a banker's wallet. Browse BEST CHOICES & learn what its compilers say are the state's most interesting shops, vineyards, museums & doll shops, hilly crags & amusement parks, resorts & tours, bakeries & produce stores, & even coming attractions. Make room for it in your glove compartment.It has to be there.

Something to Savour

So I've become the mistress of the stir - fry . It's fresh , it's quick , it's healthy ... But
autumn's a good time for seduction , with the light slanting across the afternoon
sky and the first edge of chill after months of too much heat . In these conditions I'
ll ...

Something to Savour

In this mouth-watering collection, over 50 top women writers from around the world dish up the details of their favourite food. With recipes, anecdotes, private memories and personal histories, here is a delicious compendium of tastes and treats.

Ribbon of Highway

I dined with young friends in their new home in a new development at the edge of
town . Donna had made a savoury stir - fry of venison and vegetables , which we
ate before looking at slides of her recent European tours ... On that side , the
great void , level horizons , empty sky , an infinity of zero . On my last visit I had
flown ...

Ribbon of Highway


The Road to El Dorado

The women paused for just a moment from their tasks of chopping, stirring, frying,
and roasting to smile and bid Vachio welcome. Then at Gustavo's ... Gustavo left
and Vachio sat on the bench at the fountain and tilted his chin toward the sky. A
pleasant breeze ... Beyond the edge of the roof, he could see a thick phalanx of
darker clouds advancing over the mountains toward the town. "Vachio! What are
 ...

The Road to El Dorado


Ohio Practical Farmer

To fry not wish to be mentally crippled , give some have been put on , paste the
two pieces of cold boiled potatoesslice , put in hot fat ... -Any good no play makes
Jack's father no less dull at the top through which to slip the picture cream over ,
keep stirring , let fry slowly to dusky , 0. ... the potash solution and let them lie one
hour ; dry in the shade , then wash juggler - no practicer of an occult art . the
edges . ... STEEL cipline there is none more important than SKY BLUE AND
BROWN .

Ohio Practical Farmer


The Greensboro review

That night , over cold chicken and stir - fried bean sprouts , Kegang made an
announcement . “ Daughters ... Suddenly their house looked small and foreign to
her , insignificant between the huge gray sky and the fields . Next door ... They
turned and walked to the edge of the grass , where the taller grass started
creeping in .

The Greensboro review