Classic Chinese Cooking

December 4, 2006
There's a reason this book has been around for more than 20 years: it's one of the best introductions to Chinese cuisine out there. Here, the 1984 original has been given a deserved facelift, including vibrant new photos and an updated guide. So covers all the basics, from knife techniques and stir-frying to dining etiquette for the novice, overstuffed with step-by-step photos sure to inspire confidence in those new to Asian cooking. Chinese cuisine is notoriously diverse, and So does her best to include dishes from all regions, running the gamut from simple dishes such as Steamed Trout with Black Beans and Garlic to more advanced fare such as Duck Stuffed with Glutinous Rice. Yes, she includes some dishes most commonly associated with American-style takeout, such as Sweet and Sour Pork and Stir-Fried Broccoli with Beef, but in each case So's recipe outshines its domestic incarnation; the beef, for example, benefits from a marinade loaded with sherry, soy sauce and pepper. The authenticity of the dishes and frequent call for a multitude of ingredients may seem daunting, but a quick perusal of the steps involved should reverse any reservations.