This has got to be one of the best book about Chinese cooking that I have read. I didn't know much about the author but then I read about her background and the fact that she lived in Taiwan and immersed herself in the culture. This has really given her a deep understanding and appreciation of the complexity of Chinese cooking.
I like how she noted there is these layers to Chinese cooking that not many in America has close to experiencing.
I especially how she wrote, you eat what you speak, which is so true, each region has it's down dialect and people each from the dialect they are from. The breakdown of the book by different region is really cool, gives perspective of what each region is known for and specialize in. Who knew the chinese salad is originally from Manchurian region.
I like how at the beginning of each chapter, she will briefly explain the sub region within each large region and its food. Who knew within one region, there's so many different sub regions. For example The Yangtze River & It's Environs includes Huai Yang , Jiangsu, Shanghai, Zhejiang, Northern Fujia, Anhui, Henan, Hubei, Jiangxi.
The recipes are written concisely yet with very clear instructions. The illustrations that accompany some of the recipes are good, such a making your own smoker, pot sticker, etc.
This book is really good and highly recommend it.
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