Bests & Worsts Reviews from Amazon

I’m Chinese but grew up mostly in the states. My reading skills aren’t good enough to use Chinese cookbooks so I have been waiting a long time for a book like this. Most English language Chinese cookbooks I’ve tried in the past have fallen into three categories: those written by native English speakers who are usually amateur cooks, don’t have a good grasp on technique, and sometimes simplify or Americanize the dishes so much that they don’t taste anything like what I grew up eating; Or they have been written by non-native English speakers where the recipes are true but a lot gets lost in translation; Or it’s by some fancy chef that’s trying to put their spin on things. This cookbook is exactly what I’ve always needed. The writing is excellent. The information on ingredients and tools are indispensable- there are so many instances where I only know the name of ingredients in Chinese but have no idea what they’re called in English. Most importantly, the recipes are legit, traditional, classic recipes that taste like the real thing. By the way, if you’re wondering why I didn’t learn from my parents, it’s because they’re the worst teachers. I get kicked out of the kitchen before I can ever learn anything. Fushia Dunlop has definitely earned herself a fan. I’m getting all her cookbooks.