Wokcraft,

I am a "haole-boy" (Scots-Irish) who lived in Hawaii between 1958 and 1978. During my tenure, I absolutlely fell in love the cuisines of the Pacific Rim, and especially Chinese food. From my twenty year experience there and over forty years cooking Chinese food, I can state that for those people who love Chinese cuisine and wish to learn the way to cook it properly, this is the book for you to read. Not only will you learn about the tools and ingredients, but you will also learn valuable techniques used to cook the dishes. Also, one thing that few people know is the proper order in which Chinese dishes should be served so that each dish complements the next. Unlike any other "cook book", this little volume also takes you on a historical journey into China during and after the Second World War through the eyes of a North American who discovers and falls in love with Chinese cuisine. You will enjoy a simple home-cooked meal in a Chinese home and then you will take a trip to Hong Kong to a famous multi-floor restaurant and experience a $30,000 formal Chinese banquet. Food in the Chinese social structure is paramount in it's importance, and nothing is held back. "Wokcraft" is far more than just a cook book, it is a life experience in the kitchens of China. I could not put it down. Please Enjoy!

I have had this book for at least 20 years (it is really battered up...I probably should by a new one). Anyway, the directions are very clear, concise, and actually somewhat humerous. The key is to PREPARE everything before you start cooking! I have made Beef with Celery (p.13) over and over again, sometimes substituting chicken and different vegetables. Really yummy with snow peas in place of mushrooms!