Average Reviews:
(More customer reviews)This book is packed with innovative and tasty recipes, but American cooks with little experience or access to Asian ingredients may find this book a challenge. Ingredient lists go beyond soy sauce and Chinese cooking wine; lychee, gojiberries and a variety of mushrooms also show up. Recipes with seafood - shrimp, scallops and fish are heavily represented. Dorm cooks looking for a cookbook to walk them through macaroni and cheese in their rice cookers should look for a more basic manual. Braver souls with a pantry and a willingness to explore their one pot wonder will be rewarded handsomely.
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