Top positive review
18 people found this helpful
Not just a cookbook.
on 16 August 2012
I too won a signed copy from Facebook. This book is not just by Ching,there is an equal input from Ken Hom,the Godfather of Chinese cooking in the West. What I like is the dialogue about each region of China in addition to the recipes,beautiful photography and of course the recipes. I never really cooked noodles as a dish before, just used them as an alternative to rice,but now I am doing dishes with them as the starring role! I particlarly liked the Beijing/Sichuan Zhajiang noodles. Most dishes I have tried contain ginger ,chilli,chilli bean sauce,szechuan peppercorns, sorry but none could be described as bland, they are multilayered spicy delights which are a joy to the palate.Taste after all is subjective,I would not entertain a vindaloo tho I can eat hotter curries than most!
Yes this book necessitated a trip to a Chinese supermarket as I live in rural East Yorkshire, but I am one happy camper! Several of the pages are already splashed,sign of a good book.