Ken Hom's Asian Ingredients

If you're new to the fascinating but somewhat arcane world of Chinese cooking, this is the book for you. This lavishly illustrated book explains the cusine's most exotic ingredients (cloud ears, bok choy, szechewan peppercorns and much more) in a way that's accessable to the uninitiated. Also included are invaluable explanations of Chinese cooking techniques (red cooking, stir-frying, steaming) and a short section of recipes. Even if you've never picked up a wok before, this book will have you cooking like a pro in no time. Especially valuable is the book's small size, which makes it perfect for trips to the Chinese grocery, which can otherwise be more than a little intimidating for newbies. Hom explains what brands to buy, and which to avoid (soy sauce from Singapore is lousy). My dishes have improved 1000% since I starting using the authentic ingredients. With this book as your guide you can't go wrong. Enjoy!