Yan-kit So (1933–2001)

This is the best Chinese cookbook ever. More than anything else, I credit it with making my wife the world's best Chinese cook. The recipes in this book are still the core of her well over one hundred dish repertoire. This book was written in London and takes into account the need to substitute some Western ingredients when necessary. It's a great starting point--I think my wife has improved on every recipe here. Although they are sensational to begin with. Also, the pictures here are great. show more Never buy a cookbook without full color pictures of the dishes. Presentation is an important part of the process. show less

This cookbook has many of the "famous" Chinese dishes in it, in what looks like reasonably authentic styles (more actual Chinese than American-Chinese). It also has even more enticing dishes that are not as common in the West.

I am on a personal quest for a reasonably easy yet delicious hot-and-sour soup, and while I have a number of Chinese cookbooks of varying styles and authenticities, this is the one I'm starting with. And while perusing it, I've found a bunch more recipes I want to show more try...

The directions are very clear and well-described. Most have good photos. There is an excellent section in the beginning that not only lists things like the vegetables called for, but shows pictures of them to make them easier to identify in the wild.

It's not as comprehensive as Tropp's, but it's more accessible and has lots of delicious ideas! show less

Photo illustrations of finished products, very few of process, but a good technique course manual. Very good variety of items not found in several other Chinese cookbooks.

Hieno ja selkeä valokuvaus. Ohjeet ovat melko pitkiä, mutta lopputulos upea.