I've been cooking Chinese food since I was a teenager and am a big fan of all kinds of Asian cuisine. However, if you live in most parts of the US except for large urban areas, Chinese and Asian food can often be limited to American-styled standards that don't really resemble the food you eat in China, Japan and other Asian countries. So if you enjoy gourmet cooking and want light, elegant and unusual-flavored cuisine with an Asian flair, this cookbook easy but amazing dishes to bring Asia to your table.
How about Chinese food for breakfast? I was amused to see one of my hurry-up breakfast favorites that I thought I'd invented as the first breakfast recipe in this book. It's toast with avocado and fried egg. And of course, there is a recipe for Congee, which is a rice soup that is eaten for breakfast in various forms all over China, Japan and Thailand among other places. It's porridge, basically, with rice but not sweet. This porridge is usually flavored with savory and fermented garnishes to stimulate the appetite in hot climates. There is a version here with oatmeal, which is welcome as I love oatmeal and always look for new ways to make it. And there are omelets with spicy chili flavorings. The advantage of Chinese breakfast dishes is they are missing the sugary syrups and cakes of American breakfasts and typically higher in protein. The disadvantage of these recipes is that ingredients like fermented tofu and pork floss are not favorite items of mine, and where to get "century eggs" or even duck eggs. But you can adapt the ideas to hard boiled egg and left over pork roast, for example.
The best part of the book in my opinion, is the handling of seafood. There are many delectable shrimp recipes that are light, fast and flavorful, such as shrimp with spinach and yellow bean sauce (a savory flavoring prepared with fermented soy beans) and sweet-and-sour shrimp. There is a lemon fried halibut, Japanese style, that you could make with any firm white fish if halibut is hard to find (it is not so common where we live, sad to say, as it's one of my very favorite fish.) There is a salmon and rice recipe, too.
There are a number of noodle dishes, some with rice noodles, (great if you are gluten sensitive) and these can be spicy. And even some desserts, though sweets in Chinese cuisine tend to be reserved for snacks. There is a nice mango pudding, though I would never recommend you get this book for a dessert chapter. It's here just to round out the recipes.
If you are bored with your current Chinese repertoire of dishes, this is a refreshing source of new and old classics that can spice up your dinner table, work for entertaining but are quick and easy to prepare. I found many new ideas in this book, and this book has a lot of recipes I have not seen before.