Chinese Soul Food : A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

Definitely has some interesting things to try. I was pleased to see ma po tofu in there, and a recipe for chili oil. Although it had a couple of fish dishes, and the book covers Sichuan peppercorns, I was hoping to find a poached fish spicy mala noodle soup type recipe, as that's sort of a key homestyle Chinese dish for me (anyone know a good book for that?). I don't think I've seen many cold dishes in the book either. It would be nice if the index was more thorough, and although it's nice that some westernised dishes were included, I would probably have scrapped them to make space for more traditional homestyle, as it's not wholly comprehensive. The book doesn't appear to be too overwhelming, has good illustrations, covers a few basics for the novice (such as vegetable types, noodle types, and store bought sauce types and flavours). Overall seems like a good book.

Each recipe is a gem and easy to make. A beginner's bible to cooking Chinese food. Even bought it for a friend who mentioned she wanted to make Chinese food. Most spices can be found in regular grocery stores. My go to cookbook when I can't figure out what to make for dinner. Rarely do I have leftovers. Major yum

Holy cow! This cookbook rocks! I’ve only had it 2 days and have already made 4 recipes. I made the garlic eggplant without the onions or ginger, because I didn’t have any at the time. My husband’s eyes lit up when he tried it and encouraged me to keep making more. Last night, I made the red braised pork belly, dry green beans, and smacked cucumbers. The pork belly is legit, tasted like my childhood. I am Taiwanese American. So far, the recipes are not too difficult. I love how she tells you what you can substitute ingredients for, like brown sugar for rock sugar or balsamic vinegar for rice vinegar. I’m going to go buy a wok!

While not encyclopedic or comprehensive -- this is all the Chinese cookbook most normal anglos would require, and covers most familiar dishes & a few not so well known that deserve a try. Does require some pantry additions so read the section on ingredients & review the recipes for what you need. Successfully made pot stickers with this on first try, and second try went even better. The non homemade noodle dishes are even easier & capture that favorite Chinese restaurant taste. Highly recommended for beginner to intermediate cooks.m

I made one recipe from the book, and it was delicious. The braised pork belly. I’m giving it low stars because of the lack of pictures. Some of the techniques in the book I’m not familiar with, and would have appreciated more pictures. Either of the process or the final goalEdit January 2023I have been using this cookbook since 2021. A few times each year. Her stir fry recipe is favorite and I eat it often. I complained about the lack of pictures (and I still stand on that), but I got over it. I also learned to cook based on her minimal instructions. They are straight to the point, but sometimes you have to reread what you've already read lmaoUpping my rating to 4/5