There are many fine books on Chinese cooking. Among them, Barbara Tropp's the Modern Art of Chinese Cooking stands out for its grounding in the underlying philosophy of this sophisticated cuisine. Tropp explores the yin and yang, the harmony of opposites underlying all aspects of Chinese life. Relating them particularly to cooking, she illustrates how seasoning with both chiles and sugar gives a dish fullness of flavor that is more than just hot and sweet. The author gives much attention to equipment and techniques--this is an in-depth manual as well a recipe book. Ever practical, she is not too shy to advise readers about using a Western-style skillet for stir frying, along with advice on using woks, cleavers, and steamers.

The recipe section opens with assorted nibbles. Dishes range from spicy Szechuan Ma-La Cold Chicken to Rice-Coated Pork Pearl Balls, ideal for serving at parties. There are red-cooked stewed meats and juicy Pot Sticker Dumplings. Recipes are as simple as Spinach Stir-Fried with Garlic and Salt, and as complex as Pressed Birthday Duck, which takes up to four days to make and involves three cooking techniques. The dishes come from various regions of China, with an emphasis on those with bold flavors. Tropp adds technique notes to her already detailed instructions, and even recommends what serving dishes to use, whether to heat them, and the best wines to accompany dishes.

Ultimately, the wealth of information, Tropp's charming voice, and the creative touches she adds in crunchy Cinnamon Bark Chicken, Ginger-Infused Crème Caramel and other recipes make Barbara Tropp's The Modern Art of Chinese Cooking a necessary book for anyone serious about Chinese food.

Midwest Book Review
Hailed as a culinary classic when it first appeared years ago in hardcover, it's a pleasure to see the paperback version, which will reach new audiences with its hundreds of recipes and insights on Chinese cooking techniques. Many menu suggestions and notes on techniques are included in this comprehensive guide.

Book Description

This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

ANNOTATION

Regarded as the classic text on Chinese cooking technique, this definitive work by the proprietor of San Francisco's China Moon Cafe combines an insider's knowledge of authentic Chinese cooking and culture with more than 200 recipes. Line drawings illustrate techniques and Tropp has included a glossary of Chinese ingredients. "A unique achievement."--James Beard.

FROM THE PUBLISHER