"[A] beautiful and meticulous volume that examines the techniques one by one--stir-frying, deep-frying, saucing, braising. The recipes travel the gamut from familiar (mapo tofu) to startling (pig's skin and bean aspic), offering something for both the student and the adventurer in your kitchen."
--T. Susan Chang, NPR.org, one of "2015's Great Reads"

"If you've wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don't walk, to buy this book."
--Fine Cooking

"Red Cook blogger Kian Lam Kho focuses on basic techniques--flash-poaching, deep-frying, hang-roasting--in his first cookbook, a compendium of specialties from throughout China. Organizing recipes by technique, he shows how to master dishes from the simple (cucumber salad) to the complex (yin-yang fried tofu-skin rolls)."
--Food & Wine

"This extraordinary collection is a must-have for anyone interested in Chinese cuisine."
--Publishers Weekly, starred review

"[A] gorgeous trove; if you owned it, you'd feel as though you'd never need another Chinese cookbook for your entire culinary life."
--Seattle Weekly

"An attractive, knowledgeable yet accessible guide to cooking Chinese food, focusing on techniques from stir-frying to smoking. Kho clearly explains the differences in regional cuisines, reviews crucial cooking tools and skillfully guides Western readers through essential ingredients and dishes."
--Seattle Times