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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. — Max Falkowitz (Serious Eats: New York)
[A] workhorse of a book for everyday Chinese cooking... There are so many treasures in here, you can hardly go wrong. — T. Susan Chang (Boston Globe)
The diversity of the dishes—and their simplicity—makes this a remarkable book. — Jenn Garbee (Los Angeles Weekly)
Masterly…a non-stop parade of easy-to-execute dishes. — William Grimes (New York Times Book Review)
Fascinating…brimming with important information…. Trust me, this is gold! — Mission Food
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.
Excellent cookbook with lot of daily meal suggestions. But most of them are very spicy hot.Published 4 months ago by B C
If you like cooking and you like chinese food, stop reading this review right now and buy this book. You can thank me later.Published on Oct. 25 2013 by micah garten