Helpful Score: 2
Rhoda Yee learned to cook in China. Like generations before her, she has something grand and useful to teach: everyday Cantonese village cuisine. This book translates Chinese cooking methods into American kitchen idioms without violating authenticity. It charts stir frying, provides numerous recipes, photographically lists ingredients (so you know what to look for when you shop), and generally sums up a delicious subject matter with vitality, clarity and wit.
