This book is an excellent addition to any cookbook collection. It covers all the basics of Chinese cooking which begins with a complete break down of tools and utensils used and a beautifully photographed section on Chinese ingredients. The personal anecdotes and memories that accompany many of the recipes make you feel as though the author is right there in the kitchen with you. I am a big believer that cookbooks need photographs of the finished dish and that is especially important to me when I am cooking a new cuisine. I want to see what the dish is supposed to look like. The photographs in this book are crisp and clear leaving you with no doubts about what the dish should look like. Scattered throughout the book are helpful sidebars with step by step photo directions for things that are a bit tricker to master from just reading directions like wrapping pot stickers or making Green Onion Pancakes. My family enjoys many Chinese dishes that I have not been able to replicate at home but armed with this book I am confident that in no time we will be happily eating favorites like Green Onion Pancakes, Sweet Corn and Chicken Soup, Kung Pao Chicken and more.