Martin Yan

This feels like the Julia Child of Chinese cooking. Martin Yan's recipes are written to be simple and easy to follow, he encourages substitutions, so long as you understand the method of cooking. I enjoyed reading it and am inspired to try many of the recipes. The two I did try (Sunshine Soup with Dumplings and Watercress Salad Plate) were delicious. I appreciated the introductory chapters which gave an overview of regional Chinese cooking, the tools and how to use them, etc.

There are many show more lovely and in-depth cookbooks out there on Chinese cooking, but this is user-friendly and the simplicity leads one to think that indeed if Yan can, so can I. show less

I met Martin Yan a few years back in Modesto, CA. As a long-term fan of his many TV shows, I felt honored to meet this distinguished Chef. This cookbook summarizes the best of Yan can cook very well. The book is organized by the stages of a meal (i.e., beginning with Appetizers and Dim Sum, through to Desserts and Drinks). The photography alone will peak your appetite, and every recipe is presented clearly and comprehensibly. I highly recommend this book for intermediate to advanced cooks; show more though beginners will not be too intimidated. If the aroma of soy sauce and ginger can drive you to distraction, this is the book you want in your kitchen. show less

This is probably the most informative and most helpful cookbook I've found on how to make Chinese food for someone who had never made Chinese food before.

Pan-Fried Noodles with Shrimp, p. 221, easy for beginner, clear instructions; worth repeating. Do not start cooking till all prep is done.