I have been called, variously, the Poet Laureate of the Wok, the Stir-Fry Guru, and the Wok Evangelist having devoted much of my career to demystifying the art of stir-frying and celebrating the traditions of wok cookery. Home cooking is a treasure, especially in these times when most people are too busy to indulge in its health sustaining and taste gratifying pleasures. The traditions of wok home cooking are rich. My aim is to preserve this culinary treasure for the benefit of appreciative appetites everywhere.
READ MORE ABOUT GRACE
Stir-Frying to the Sky’s Edge
~Winner James Beard Foundation Best International Cookbook Award
~Finalist IACP International Cookbook Award
~Best Chinese Cuisine Book USA Gourmand World Cookbooks Awards
~Awarded IACP Culinary Trust eGullet Society for Culinary Arts & Letters Culinary Journalist Independent Study Scholarship
“With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself.”
–James Oseland, editor-in-chief of Saveur
READ MORE ABOUT “STIR FRYING TO THE SKY’S EDGE“
“When it comes to stir-frying, I have a guru, the cookbook author Grace Young. Her new cookbook, “Stir-Frying to the Sky’s Edge,” is the ultimate guide, whether you’re a beginner or a chef.” Martha Rose Shulman New York Times
“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 has a scholarly yet impassioned approach, and she fuses personal anecdotes, meticulously researched history, and stir-fry”“related arcana to illuminate her subject. For the serious home cook, this informative, lyrical tome is an inspiration.” Publishers Weekly
Chicago Tribune selects “Stir-Frying to the Sky’s Edge” as one of the Top 10 Cookbooks to keep!
NPR selects “Stir-Frying to the Sky’s Edge” as a Top Ten Cookbook of 2010
“If you heed Grace Young, whose previous cookbook taught a lesson to those of us who thought a wok was just another pan. Young’s thorough yet streamlined book zooms in on the minutiae of the correct stir-fry — from how to chop your protein to what to listen and look for in the pan. But her book is broad as well as deep, offering panoramic views of the universe of stir-fry from Singapore to Astoria.” T. Susan Chang NPR