Barbara Tropp adapts classic Chinese techniques for the modern American kitchen. Dipping your toes into this diverse culinary genre seems a bit less daunting, and a lot more delicious. Take a whack at dim sum with shao mai dumplings or impress a dinner party with Chinese roast pork.

Explanations of Chinese cooking techniques and tools also show how to adapt them to the contemporary American kitchen, while recipes encompass the full range of main dishes, appetizers, dim-sum, and soups.

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Ken Concepcion

Chef

A timeless look at technique and ingredients in Chinese cooking that is still very relevant and fundamental today. An essential, desert island kind of cookbook.