I have five or six Chinese cookbooks and this is the very best. I have recommended it to all my cooking friends and I notice they all have a copy on their bookshelves!Published 13 months ago by Charlotte Zahn
I received this book as a gift, combined with a nice wok.
This is really a lovely cookbook - "basics" of gourmet Chinese cooking were well explained. Read more
The USDA has banned the Szechuan Peppercorn in the United States, so it is no longer available for sale or distribution. Read morePublished on April 19 2003
These recipes read deliciously; I've pored over them again and again to feed my imagination while I fed my stomach pedestrian Chinese take-out. Read morePublished on Dec 5 2001 by Eric Krupin
If you have to limit yourself to one cookbook, this has to find it's way onto your shelves. The recipies are straight-forward and delicious. Read morePublished on Nov. 28 2001 by CJ Hafner
To start off: this is not a book for the hard-line traditionalist, in fact, it is a book for those who aren't fond of the neighborhood Chinese restaurant style. Read morePublished on Jan. 21 2001 by "really-siobhan"
This is an interesting book, however my problems with this book lie in the highly complicated procedures. Read morePublished on Jan. 13 2001
I've spent about three years with this cookbook and I still go back to it again and again with a feeling of excitement. The titles of the recipes are truly succulent. Read morePublished on July 16 2000 by S. Livnat