Stir-frying to the Sky's Edge

Stir-frying to the Sky's Edge

The Ultimate Guide to Mastery, With Authentic Recipes and Stories

Book - 2010
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Publisher: New York : Simon & Schuster, 2010
Edition: 1st Simon & Schuster hardcover ed
Branch Call Number: 641.774 Y72s
Characteristics: xvii, 313 p. : ill. (some col.) ; 26 cm


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Jun 01, 2014

After checking this book out several times, I finally bought a copy.

Straight-forward recipes, reasonably easy ingredients to obtain if you live in a decent-sized city, and wonderful results.

My family lights up when the inevitable "what's for dinner" question arises, and I respond with one of several "favorite" recipes from this cookbook. Yum!

Feb 22, 2013

I like "Chinese Takeout Cookbook" better, which I purchased. I did not see it in the APL collection. It was just published in December 2012, so maybe they will be getting it. Don't get me wrong..."Stir Frying to the Skys Edge" is good,

wackystuff Jul 13, 2011

The best wok book I found in our library collection. I went out and bought a copy!

Jun 28, 2011

Grace Young has created an exceptional, inspirational, indispensible cook book! The recipes I have prepared so far have been delicious, the ingredients were easy to find and actually available at my local supermarket. This is a book I would love to add to my personal library. Ms. Young does a fantastic job of weaving the anecdotes, history, techniques, science, flavor profiles, recipes and photographs into one of the best books on Asian cooking I have come across in a long time. Definitely worthwhile reading.

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