Jillian Stewart

For me, one of the most important things about a cookbook is the presentation, as in color photographs. Does the food in the photograph look appetizing & pique my senses? If it doesn't, then I am not interested in the recipe, no matter the actual taste when made. So, saying this, the photographs in this book turned me off, my appetite was not aroused. The photographs had the orange/brown/yellow tint that inspires me to "Raspberries" (a.k.a. The Bronx Cheer)!

As for the recipes they include: Egg-flower soup (I have never eaten Egg-flower soup w/ tomatoes nor am I going to), Crab soup w/ ginger, Turkey (?) soup w/ black mushrooms, Steamed shrimp, Lamb w/ tomatoes, 5 spice beef w/ broccoli, Steamed chicken, Bamboo shoots w/ green vegetables, Shanghai noodles, and Singapore fish.

I can honestly say, that I have Never had tomatoes in any of the Chinese food I have ever eaten, Thai yes, Chinese no, nor have I ever seen turkey on the menu either..... Also, I have never seen MSG as an ingredient in a printed cookbook! I'm wondering if these ingredients are particular to recipes made in Britain as this is where this book originated.… (meer)