Grace Young, Author, Steven Mark Needham, Photographer . Simon & Schuster $35 (313p) ISBN 978-1-4165-8057-7
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,
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Grace Young, Author, Alan Richardson, Photographer . Simon & Schuster $35 (240p) ISBN 978-0-7432-3827-4
Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's "breath" is the heat rising from
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Grace Young, Author, Alan Richardson, Photographer Simon & Schuster $30 (282p) ISBN 978-0-684-84739-9
San Francisco native and recipe developer Young (The Best of China; The Best of Thailand) recalls the classic Cantonese meals of her youth, sharing family anecdotes and the basic tenets of Chinese cooking. In Part I, ""Mastering the Fundamentals,""...
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