muichoi

I used to go often, before I had children. I miss it-Waitrose fish is ***t. A lot of stuff needs to be bought by the box, but I never found that a problem. Live crabs are one of the few great bargains left in the universe.

I'm sure 'molly' is mooli-aka white radish. Good point about portion size in Chinese restaurants-anything invloving whole fish, chickens etc,and hotpot type dishes are usually amazing value. In good places greens can seem expensive, but actually gai laan, choisam, ong choi and peasprouts are expensive-and a real treat at good places. Avoid all chinese restaurants that offer only stir-fried and deep-fried dishes.

Great illustrations! I've always deep-fried the crab, but shallow frying seems much more practical. I usually use bigger crabs, but it's a messy business, the whole thing, best done outside.

I had the privilege of dining with Yan-Kit So once. A remarkably cultivated woman, unabashedly more an academic than a cook. I like her books very much, the recipes are excellent apart from the stir-fries, which don't really address the issues.

If you have 5 pounds, a bowl of ox tripe noodle soup at the Crispy duck in Wardour Street is pretty nice. Not modern British though.

I think Kylie Kwong gives her own recipes for her own food, rather than for classic preparations. As such I am not very interested.

I haven't been here unfortunately-but if you like tripe(not the disgusting soft version)that chilli-shredded pigs' maw should be a wonderful dish.

Can anyone get unbleached/not overly processed beef tripe?I'm getting desperate!

This business of chicken served pink at the bone is worthy of comment. For the salt-baked chicken and particularly the deep fried crispy chicken it seems essential, but though I buy the very best chickens I can, people are scared, so I cook it a bit more.

Certainly not a durian, much too small-but I must disagree with alamut,it's one of the best things to eat in the world.

I see your point, Saluki, but if you follow his recipes you end up with an unappetising mess. If you're a professional cookery writer, that's not doing your job properly.

I agree, of course there are several different layers to chinese cuisine. These recipes simply don't give a good result on any level-they are simplistic and generalised. Sorry to be so harsh, but I bought these books on recommendations from this forum, and was severely disappointed-what I mean by 'no kind of cook' is that she's clearly acquired her knowledge for the purpose of writing the books rather than wishing to share the cookery knowledge of a lifetime.

I poach as for 'white-cut' chicken, leaving it notably underdone, then joint and debone. I heat the (coarse)salt until grey, cool a bit then add peanut oil, sesame oil , heat up then add some of the poaching liquid and sajiang. I've never come across it with added salt and MSG here. I add the chicken, legs first, then when it's thoroughly cooked I slice the chicken and turn onto a plate lined with green onion and coriander. It's very good, but only when made with an expensive organic chicken.

Very poor, emasculated recipes, in my experience. The author is no kind of cook.

Couldn't agree more-particularly the very first volume-Chinese Cuisine. Up there with Pei-Mei volume one. Why are the best books from Taiwan?

All the Ken Hom books I have seen are a disgrace. The recipes simply don't work, because they are wrong.

I don't like butter in Chinese food, it tastes all wrong to me.

John Bell and croyden of Wigmore Street have often sold me saltpetre when I've explained what it's for. Used to get it from Harrods pharmacy!

I'm sure your assessment is spot on-but smoking is an essential part of the Chinese experience!

As I understand it, there's no evidence at all that eating the Cholesterol contained in shrimp contributes to blood cholesterol, so enjoy. Same with eggs.

One of the world's great dishes. I dream about it regularly.

Like so many 'chinese' recipes, doesn't have the ring of truth! Thanks for everyone's thoughts.

One of my favourites-a stir fried dish of chives, shredded roast duck,bamboo flavoured with orange peel and oyster sauce.

I have the feeling that Capon production is now illegal here.

Paula,I love the original 'Cooking of south-west France' so much that I'm almost loth to replace it-I haven't seen the new one yet. One of the very,very few truly great food books!