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      Milk Street Sessions: Grace Young in Boston


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      July 17, 2018

      Tuesday   6:00 PM

      177 Milk Street
      Boston, Massachusetts 02109

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      EVENT DETAILS
      Milk Street Sessions: Grace Young

      The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. Join Grace Young, the "Poet Laureate of the Wok", and author of James Beard Award winning Stir-Frying to the Sky's Edge, and Christopher Kimball for an evening of stir-frying, conversation and history.  A stir-fry should arrive wickedly hot, perfumed with an intoxicating aroma and concentrated flavor the Cantonese call wok hay or “the breath of a wok.” Among the delectable dishes Young will demonstrate are Classic Pepper and Salt Shrimp, Summer Pepper Corn and Crabmeat Fried Rice. Students will learn the secrets for how Master chefs and home cooks stir-fry, how to correctly preheat the wok, the best oil, tips on how to prevent the wok from losing heat, and how to choose, season and care for a wok. The event will be followed by book signing and reception of Grace's food. Brookline Booksmith will be selling copies of Grace Young's book Stir-Frying to the Sky's Edge, which you may purchase in advance or the night of the event.   About Grace Young Named the “Poet Laureate of the wok” by the food historian Betty Fussell, Grace Young has devoted her career to celebrating wok cookery and its global significance as a tool for preparing healthful and delicious meals. In her cookbook Stir-frying to the Sky’s Edge, which won the James Beard Foundation’s Best International Cookbook Award, she demystifies the art of stir-frying and takes readers on a tour of the humble instrument’s role as the premier culinary tool of the Chinese diaspora. Her family's ancestral wok is currently showcased at the the Museum of Food and Drink’s exhibition, “Chow.” Grace’s video, Chinese Trinidadian Chicken with Mango Chutney, won the 2017 IACP Digital Media Single Food-Focused Video Award. In 2016, she was named one of the “40 for 40” Women honorees for the American Museum of Natural History’s Margaret Mead Film Festival. Grace is a four-time IACP award-winning writer, including the Jane Grigson Award for distinguished scholarship, recipient of the World Food Media Award, and the eGullet Culinary Journalist Scholarship. Stir-Frying to the Sky’s Edge was one of the top cookbooks of 2010 by NPR, The Washington Post, Good Morning America, and Huffington Post. She is the author of The Breath of a Wok and The Wisdom of the Chinese Kitchen. About Stir-Frying to the Sky's Edge Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. About Milk Street Sessions Milk Street Sessions bring our research, friends and influences to our home in Boston. These live events feature Christopher Kimball and special guests in conversation and cooking, and usually plotting a surprise or two for the audience. Expect a little hilarity and a lot funn. FAQs What are my transport/parking options getting to the event? Parking garages: Boston Harbor Garage (known as the Aquarium Garage) 75 State Street Trains Aquarium stop on the Blue Line State Street on Blue and Orange Line Government Center on the Blue and Green Lines Haymarket on the Orange and Green Lines, and multiple bus lines Bus Lines 4, 92, 93, 352, 354  The entrance to our school is directly across from 49 India Street. Where can I contact the organizer with any questions? cookingschool@177milkstreet.com Is my registration/ticket refundable or transferrable? Yes. Tickets are refundable up to seven days before an event and transferable to another student at any time. Within seven days of the event, we do not offer refunds.  

      Categories: Food & Wine

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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