Woman holding the cookbook "Stir-Frying to the Sky's Edge" in the kitchen
Credit: Sarah Crowley

Grab Your Wok! Kitchn’s August Pick for Cookbook Club Is “Stir-Frying to the Sky’s Edge” by Grace Young.

updated Jul 27, 2020
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Hello, hi, hey Cookbook Club-ers! Have you enjoyed cooking out of Vegetable Kingdom this month? I have. With all the fresh vegetables in season right now, everything from Bryant Terry’s new book feels like a treat. My favorite thing I made was probably the collard-peanut pesto that went with this zucchini recipe. The recipe includes miso, which is just … brilliant.

Ready to talk August? Next month we’re diving into Grace Young’s Stir-Frying to the Sky’s Edge. Read why we chose this cookbook for August and how you can participate this month! And make sure to grab a wok if you don’t already have one (but don’t worry — if you just have a skillet, you can still enjoy this cookbook).

Read more: How To Buy and Season a New Wok

Want to follow along with Kitchn’s digital Cookbook Club? Here’s how to participate.

  1. Get the book! You can buy the book here or look for it at your local library; while many libraries are currently closed, you may be able to access a digital copy. Also consider buying from your local bookstore!
  2. Join Kitchn Cookbook Club Facebook group. This is our private space for all of you to talk about the book, ask questions, and chat about what you’re cooking. Click here to join! It’s very active.
  3. Share a recipe review on Instagram and tag with #kitchncookbookclub. Make a recipe from Stir-Frying to the Sky’s Edge. Post a photo of your dish on Instagram, with a short review of the recipe in the caption.
Credit: Sarah Crowley

Why Stir-Frying to the Sky’s Edge Is Our Cookbook Pick for August

Grace Young is one of the very best teachers when it comes to stir-frying. Back when I was just starting out at Kitchn, Grace let us into her home and

taught us some stir-frying basics

Stir-frying is a centuries-old tradition in Chinese cooking. With high heat and little time, ingredients are transformed into something quite magical. “I cannot think of another cooking technique that makes less seem like more,” Grace explains in her introduction to the book. “The story of stir-frying is one of cultural perseverance and healthy, flavorful cooking, of universality and subtle distinction, of the Chinese diaspora and local character,” she continues. Grace adds thoughtful interviews with people from all over the world to show us (the readers) the face and techniques of stir-frying today.

The first thing that struck me when I read through this cookbook was just how thorough Grace is in her teaching (although it’s not entirely surprising). If you’ve never stir-fried a thing in your life but have always been curious, Grace will walk you through how to buy a wok, the kind of oil you need, and what recipes you should start with (hello, peppery vegetarian rice). Already a seasoned stir-fry cook? There are plenty of recipes to enjoy, too.
Credit: Sarah Crowley

Get the Book

In addition to reprinting a couple of recipes from the cookbook this month, we’re also working with Grace to develop some bonus content for readers. I’m not going to give anything else away right now, but be on the lookout for that.

So, what do you think you’ll make first? There are so many recipes I’m interested in, but I think I’m going to start with the stir-fried garlic eggplant with pork (page 228). I’ve been craving eggplant the last couple of weeks and this should do the trick. Let me what you’re going to make in our Facebook group. See you there!

Ariel Knutson, Features Director