The Complete China Cookbook

What I love about this book is that the recipes don't seem to be adapted to the U.S. palate and grocery stores. (But really, how can I know for sure?) So far, everything I've made out of this book has been incredibly yummy. I like that the book covers different regions of China, and discusses how the culture and cuisine are different in each one. Every time I bring a dish from this book to a potluck, it's a big hit. In particular, the turnip cakes are very popular -- even with those who don't much like turnips! It's true that some of the ingredients are harder to find than others, but I've usually done OK. Sometimes I use the recipes more as a guide, and don't sweat it if I'm missing a few of the more esoteric ingredients. In any case... this is a great cookbook! Some of my favorites so far include "Shrimp in sweet wine sauce with chillies and garlic" on page 54, and "Stir-fried bean curd with crabmeat" on page 223.

I got well more than I payed for with this book! The history lesson alone makes this the best cook book I have ever read!