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I had picked up a recipe on a food forum for one of the recipes in the book. It was "Orange-Pickled Carrot Coins". They were delicious. I'd score those a 9 out of 10. There have been some positive comments on this book in other forums so based upon those comments and my experience with one recipe, I thought I'd give it a try. I have now tried five of the 250 recipes and all were very nice. The recipes are well written, easy to understand and seem reasonably healthy. The only negative for me is the lack of photographs. I much prefer them to the drawings in this book. I'll live with it. The book was printed in the 1990's so I'd assume they will be getting harder to find unless a new printing occurs.
This cookbook would be a worthwhile addition to anyone's set just for its instructions on how to buy and prepare fish or poultry, or for its instructions on making double chicken stock. This book offers excellent recipes, which can be adapted in numerous ways once you understand their principles. Rather than producing the kind of heavy, integrated sauces more typically associated with the Chinese kitchen, China Moon cranked out light, spicy, and brightly acidic dishes like my all time favorites, clear-steamed salmon with corriander pesto and gold coin salmon cakes.
Barbara Troppwas a fxture in food in San Francisco......this is a great book and very useful..
Verified purchase: Yes | Condition: Pre-owned
Verified purchase: Yes | Condition: Pre-owned
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