Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients. Young (The Breath of a Wok), has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry–related arcana to illuminate her subject. She covers types of woks and utensils and a recommended stir-fry pantry, including a photograph of sauces with tricky-to-decipher packaging. At the book's heart are the classic techniques and dishes of China's regional cuisines, such as Hunan-style cumin beef, Cantonese chicken with black bean sauce, and stir-fried Sichuan beans. Still, for Young, who always travels with her own wok, the story of stir-frying is also the story of the Chinese diaspora. By tracing the stir-fry around the world, she demonstrates all of the diversity it can contain: Jamaican stir-fried chicken with chayote, Cuban fried rice, and Peruvian stir-fried filet mignon. For the serious home cook, this informative, lyrical tome is an inspiration. Photos. (May)
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Most people associate stir-frying solely with Chinese cookery, but this classic method of flash cooking has influenced cuisines throughout the world due in large part to the Chinese diaspora. Young, whose expertise in wok technique has already enlightened American cooks, has now gathered recipes for stir-frying reflecting culinary traditions as far-flung as Indonesia and Peru. Familiar Chinese dishes such as Sichuan Pork with Peppers and Peanuts and Shrimp in Lobster Sauce honor classic flavor combinations, but Jamaican Chicken with Chayote shows that stir-frying can adapt to other cultural impulses. For the novice, Young offers lots of basic yet learned advice on shopping for unfamiliar ingredients and on assembling a Chinese pantry. Photographs and step-by-step instructions make fundamental wok tools and techniques accessible to even the least experienced. Her sidebars featuring talented stir-frying masters from all over the world add human dimension to the recipes. --Mark KnoblauchSee all Editorial Reviews
In great condition and full of interesting tidbits from Grace Young's life. The Cuban fried rice recipe was a big hit in my house full of food fussers. Read morePublished 4 days ago by Amazon Customer
This book is fantastic and well-researched. Do yourself a favor and also join the Wok Wednesdays group on Facebook, where Grace Young participates and helps members. Read morePublished 14 days ago by Tigrr
Lots of good recipes in this cookbook. Easy to follow and the recipes we've used have been delicious.Published 16 days ago by E. Fleisher
Kindle version review: One of the poorest ebooks ever. Resolution of pictures are abysmal, indexing is non-existent, pagination inconsistencies abound. Buy the print copy instead. Read morePublished 1 month ago by MMM
great first book on stir frying and owning a wok. has a lot of common recipes and stories which makes for fun and informative reading. Read morePublished 1 month ago by Maleko