I have numerous Chinese cookbooks of varying degrees of authenticity, but this is the one I would keep if I had to get rid of all the others.

Tropp explains everything well for Western cooks; it's got a wide assortment of recipes from throughout China; and with her guidance they are all actually accessible! I have never made a dud from this cookbook, and several of the recipes- like the brilliant ham-and-egg fried rice- have become family favorites.

Highly recommended for cooks who want to start exploring Chinese cooking, and who want a wide variety of reasonably authentic dishes. ( )

Detailed, authentic recipes with lots of notes and background cultural and historical information.