Unlock the Secrets of Delicious Stir-Fry with Grace Young's 'Stir-Frying to the Sky's Edge'

Ger: Bought as a Christmas present and recipient very happy.

United Kingdom on Jan 02, 2022

RT: Great book. Tasty Recipes. Worth its money.

Germany on Dec 09, 2021

Saavy Consumer: I can't believe how much interesting information I've learned about Chinese History and culture. After three weeks, I'm turning out phenomenal-tasting dishes I never imagined I would ever be able to make. My advice, make sure you get a flat-bottomed carbon steel wok so it's as close to the gas burner as possible and get all of the recommended ingredients so you're ready to wok in style!

Canada on Nov 30, 2020

Kathy Lenehan: I love Chinese food! Many years ago I was invited to be part of a medical delegation to China (I was a nurse) an I learned authentic Chinese food is NOTHING like what Americans expect. It's bright, flavorful, light, made with fresh ingredients, and is balanced in color, texture, and presentation. Authentic Chinese food isn't smothered in heavy brown gravy or the taste muted with salt and I decided to learn how to cook Asian food the right way. 

After hours of research I found Grace Young's Stir-Frying to the Sky's Edge and it's quickly become my favorite and most helpful and used book. It's more than a cookbook; it's a journey through the art of stir-frying. Grace makes learning how to correctly stir fry interesting and fun with stories of the role woks play in the culture of Asian cooking and background information about why technique is important to get the best results from my wok. The book is loaded with color pictures that demonstrate everything from what the bottles of her suggested seasoning brands look like to cutting and cooking techniques to what the prepared meals look like.

I had become overwhelmed with all the contradictory information about which...

United States on Feb 11, 2019

J. Eugene: I'm really excited to own this cookbook. It's just full of delicious and healthy recipes that I can't wait to try. The two recipes I've made so far have been completely devoured by my family. My wok is now sitting on my stove ready for the next meal. The reason I cannot give this book 5 stars is because of the font & layout. I really wish a larger font had been used, and the recipes pages had been designed differently. The long introductions and two column, paragraph form of the recipes is just not easy to work off from in the kitchen, and the small font makes it worse. As a result, I find myself hesitating to use the book as often as I thought I would. Still I'm glad I bought it and over time I know we'll have some new favorite recipes to enjoy.

Canada on Oct 26, 2016

guysgottaeat: Over the last little while, it seems that quick meal books have been all the rage. You know the ones, 30-minute meals or even 15 minute meals. But after spending some time with Stir-Frying to the Sky's Edge, a thought popped into my head: stir fries could be the original 15 minute meal!

This particular cookbook isn't just a compilation of recipes, but also a collection of stories. Grace Young interviewed people in any area where stir fry can be found. You'd expect stir fry to be popular in China, but it can also be found in some unlikely places. Jamaica? Sure, why not? Through the stories of the people who have settled there, we learn how they adapted to their new environments through the lens of those who continued to stir fry in an effort to hold on to their cultural identity.

In addition to the stories, the book also segues into other topics such as a history of chop suey, or the healthiness of stir fry as a cooking method, and other topics of interest These might be considered fluff by those just looking for good recipes, but I think it would be worth your while to read them. The author has taken the time to not only provide us with stir fry recipes, but also...

Canada on Feb 09, 2015

CMCM: I have to start by saying I simply adore this cookbook. This book brought me to Chinese cooking, and this is coming from a person who loves Thai food and never goes to Chinese restaurants. I still don't go because I don't know of any top notch ones to go to, and besides, I can cook fabulous Chinese food at home now. However, I have such a new-found appreciation for Chinese cooking that I never had at all before. What you eat in typical American Chinese restaurants is emphatically NOT what these recipes will produce. These recipes are entirely different. And I learned off the bat how what I used to cook in my pathetic stainless steel wok was NOT proper stir frying for myriad reasons that I learned in reading this cookbook. I threw out my stainless wok and bought a proper one.

This book is such a visual treat to begin with. Beautiful, thick, slick type pages with gorgeous decorative elements on the pages, wonderful use of colors, beautiful photos of the food. I went into exploring a renewed fascination with getting a wok and learning the "real" way to do Chinese cooking. This book has it all, but you must have the patience and desire to read all of Grace's wonderful...

United States on May 24, 2012