The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller

Anyone who loves Chinese food finds the very title of this volume enticing. With a thousand recipes, who'll ever need to go out to eat again?

In addition to the obvious 1000 reasons for buying this cookbook, there are some charmingly illustrated chapters on the history of Chinese cuisine, cooking technique, and ingredients. (The charming illustrations continue throughout the book.) Not only a good cookbook, but a good read.

Trial by Fire I adore hot and sour soup, and this recipe makes one of the tastiest ones I've ever eaten. The trick may well be in the 'three or four dried black mushrooms'--a happy depth of flavor not equaled by beef broth alone. There's even a variation recipe provided that makes use of leftovers. Very thrifty.

The Basic Stir Fried Beef I is very good, although I would recommend doubling the amount of sauce suggested--I don't know if it's just me, or actually an American preference, but if I'm going to have sauce, I want quite a bit of it. As close to restaurant quality as I've ever encountered at home.

Stir Fried Chicken with Snow Peas is a great dish for company--just elegant enough, without being fussy. Tender chicken and crisp snow peas--there's hardly anything better.

If you'd like to read about Chinese food, go to The Ultimate Chinese Food Site at http://www.chinesefood.org. There are explanations of dim sum, the proper way to use chopsticks, and some good looking recipes.

AsiaRecipe.com offers more than just recipes--it's a great resource for those looking for articles about the culture of Chinese food, food history, astrology, or ideas for banquets. http://www.AsiaRecipe.com

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