Excellent! Richly deserves the recommendation by economist/blogger Tyler Cowen as "perhaps the best book ever, on any subject". I especially liked the detailed and easy-to-understand section about which foods and spices to buy. ( )

While others may gravitate to her region-specific cookbooks, this book, while taking a more "casual" approach on the surface, has a superior guide to ingredients and knife-skills (with plentiful, clear photos) and more carefully tested and honed recipes. While many of the dishes are the same or slight variants on those present in her other work, this book has made me more confident in my execution of those recipes and in my approach to improvising my own Chinese dishes and menus. ( )