Average Reviews:
(More customer reviews)Many of the recipes require a dutch oven and a boning knife (for meat from the chicken leg). There are over 100 recipes including stir fry dishes with melons.
I am particularly happy to find recipes for steamed chicken buns including the bun dough recipe and street dumplings that "were created by refugees from Shanghai who fled their city in the 1950s revolution and came to Hong Kong. They would set up portable charcoal or coal stoves in the streets and make these dumplings for people to lunch on. Later, many of these entrepreneurs went on to open restaurants."I am collecting all of the author's titles as much for her old fashioned style as for her recipes. She makes me want to make my own pasta.In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.
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