Kathleen E. reviewed on
I received a 1993 reprint edition of this book, and I'm unaware of how the text may have changed from its original publishing in 1982 (?). That said, I found this book to be easy (but not dumbed-down), unintimidating, authentic, and very informative. I found information in this Yan cookbook that I have rarely seen anywhere else, including the Internet. Case in point, how to season and take care of a wok (I'll skip his suggestion of using lighter fluid, though!); some books that I've seen (and some online sources) are inadequate on wok instructions or info. The recipes are awesome, with my first sighting anywhere of how to make Moo Gai Pan (one of the first dishes that started my addiction to this cuisine). Yan lists recipes with many ingredients I already have, which is great. Other items are usually not as hard to find these days, either. He explains ingredients, traditional/essential Chinese cooking equipment and items, the history or some commentary behind dishes, and adds his unique touch of humor to the mix. All in all, one of my all-time favorite go-to Chinese cookbooks, which I wouldn't give up for all the tea in the world.
