When a number of Chinese cookbooks aimed at home cooks crossed my desk recently I knew I wanted to write something about them. I tried several recipes and pondered questions like "what makes Chinese food authentic?" and "does authenticity matter to the home cook anyway?"
My first extended book review for Culinate is up today, I hope you'll check it out and let me know what you think. It contains reprints of several wonderful recipes for you to try at home.
Thanks!
Amy
FOOD
