In Stir-Frying to the Sky’s Edge, culinary historian and award-winning cookbook author Grace Young writes of how for centuries the Chinese carried their woks and stir-frying techniques around the globe. In America, beginning around the late-19th century, Chinese immigrants struggled to establish themselves in cities and small towns—from San Francisco to the Mississippi Delta—while contending as well with poverty, discrimination, and to this day, anti-Asian bias.