books that cook

Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

Nadia Arumugam, contributing editor

Stir-Frying to the Sky’s Edge

Scott Phillips

Classic Dry-Fried Pepper and Salt Shrimp

Yangchow Fried Rice

Stir-Frying to the Sky’s Edge

Photo: Scott Phillips

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by Grace Young

Simon & Schuster, $35

Grace Young's new book is an epic, must-cook-from guide to an ancient Chinese way of cooking. With a gentle, authoritative voice, Young leads readers through the basics of choosing a wok, seasoning it, and the many subtleties of cooking with it. Through recipes from Chinese cooks living across the globe, she reveals how one simple vessel and age-old techniques have sustained a people on the move. Stir-fried Bok Choy with Pancetta, Chinese Cuban Fried Rice, and Chinese Indian Chicken Manchurian are just some of the eclectic, delicious dishes on offer.

Classic Dry-Fried Pepper and Salt Shrimp	Â	Yangchow Fried Rice	Â	Stir-Fried Chili Scallops with Baby Bok Choy

Photos by Steven Mark Needham

 

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A Cook's Journey to Japan: Fish Tales and Rice Paddies, 100 Home-Style Recipes from Japanese Kitchens

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