Briefly looks at each region of China, presents recipes for poultry, seafood, meat, grains, tofu, vegetables, and fruit, and describes Chinese seasonings and ingredients

Not the most practical cookbook, as most of the recipes would best be served as banquet dishes (or require fresh ingredients that are simply unavailable (e.g. crabs from a particular river)) - but I've rarely encountered a book that so subtly lays out regional differences while highlighting the overwhelming versatility, deep traditions, astounding presentation, and mix of economy and richness that embodies what is likely the world's greatest cuisine. Part of an excellent series, and despite it's awkward size, it will always have a place on my shelf.

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Evocative and better coverage of non-Hong Kong cuisine than most. ( )