Amazon.com Review
Asserting that for American cooks a large skillet is the best pan in which to stir-fry, the book then offers stir-frying keys and a basic stir-fry recipe adaptable to a wide range of ingredients. Recipes follow for meat, poultry, seafood, and vegetarian stir-fries--dishes like Shrimp and Water Chestnuts in Hot and Sour Sauce and Snow Peas and Shiitake Mushrooms in Garlic Sauce. Also included are outstanding formulas for rice accompaniments. Throughout, underlying techniques are explored and illustrated (shredding pork is one), and sensible tips abound (to maximize flavor, always add red pepper flakes to aromatics, for example).
A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm
