⭐ 2/5
16 years ago
Not sure if it is because this book is vegetarian, Cantonese or just too anglicized, but I don't find the recipes very appetising. It was first published in 1974 and in this 1995 version the recipes are still mostly English vegetables and sherry is used instead of rice wine. Very very bland. On the plus side, it does contain a good description of all the different methods of Chinese cooking, some of which are not described in other cookbooks. There is a ghost of a teaching book in this little paperback.