“It's a home cook's cookbook, and it shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
“[A] workhorse of a book for everyday Chinese cooking... There are so many treasures in here, you can hardly go wrong.”
“The diversity of the dishes—and their simplicity—makes this a remarkable book.”
“Masterly…a non-stop parade of easy-to-execute dishes.”
“Fascinating…brimming with important information…. Trust me, this is gold!”
About the Author
Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.