Abraham Conlon

Macanese Cooking as interpreted by Fat Rice restaurant
Introduction: Interesting stories about both the restaurant's history and the history and culture of the food.
Photos: Stunning photos of recipes and of Macau. Fantastic comic-style illustrations of how to shape/fold/cook certain recipes.
Equipment: Thorough section discussing the equipment used.
Techniques: Good selection of basic cooking techniques commonly used with these recipes. Including a great little chart on vegetable cooking styles that I'll be saving.
Ingredients: Cookbook includes a section on making the "building blocks" for these recipes, from small things like dipping a sliced lemon into chiles and spice mixtures to larger like the proper way to cook a porkchop. It also includes a glossary of ingredients with hints on where to buy certain things.
Recipes: The recipes are lengthy and use many ingredients but it's obvious the cooks want you to be able to make these dishes so the recipes are written clearly and frequently include helpful illustrations. They cover every part of the meal, from appetizers to desserts.
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