$16
"Chris Toy’s new Vegetable Stir-Fry Cookbook is a must for anyone wanting to cook or eat Chinese food. Chris’s background as a teacher is evident, as his instructions and recipes are clear, thorough, and easy to follow. The photos in the book are so beautiful and the recipes so mouthwatering, they had me running to the store to pick up ingredients!”
―Suzie Rephan, manager at LeRoux Kitchen
$12
"Chris has done it again―this cookbook is easy, informative, and helps you create great food! Now that both my kids are off to college this year, they need to cook for themselves, and this is the first cookbook I purchased for them!”
―Jeff Mao, founder of KneadandNosh.com and author of Essential Chinese Hot Pot Cookbook
$17
"Chris has been teaching cooking classes at our kitchen store in Maine for over 20 years, so we know firsthand that his recipes are easy to follow and delicious to eat! Anyone who loves (or needs!) quick and healthy dinner ideas will love this book. Great for weeknights, perfect for dinner parties!”
―Louisa Edgerton, Manager at Now You’re Cooking
$16
"Chris Toy is an absolute delight, whether in the classroom, in the kitchen, or organizing an event. An experienced educator, Chris is able to teach his skills in a clear and concise way and elaborate on the recipes with a glimpse into the traditions that complement the foods. One of our most beloved instructors at the Schoodic Arts Festival for many years, Chris has students from all over the region, and they follow him wherever he teaches. I can hardly wait to delve in to Chris Toy’s cookbook and start cooking.”
―Mary Laury, Executive Director of Schoodic Arts for All
$18
"Apparently I no longer need any of my other pans. Chris Toy has gathered another stellar collection of recipes that are approachable and interesting. He writes about ingredients and techniques with such charm and clarity that any cook will have success and learn not just about cooking in a wok but the history and the provenance of many classic and not-so-classic dishes. My brand new copy is already dog-eared and stained with hoisin sauce.”
—Annie B. Copps, chef, cookbook author, culinary instructor, and co-founder of The Readable Feast
