bao

Chinese watercress Chinese broccoli (choi sum) Chinese long beans

MMMmm. Many have already mentioned some of the ones I favor... any Fu Pei-Mei cookbook any Ken Hom cookbook the Wei-Chuan series Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads ... let me also add... any Cecilia J. Au-Yang cookbook Chinese Immigrant Cooking by Mary Tsui Ping Yee The Wisdom of the Chinese Kitchen by Grace Young The Chinese Kitchen by Eileen Yin-Fei Lo (her Dim Sum & Dumpling books are equally good) Chinese DimSum Recipes by Madame Tuan-Hsi Shou Dim Sum and Other Chinese Street Food by Mai Leung Dim Sum by Ellen Leong Blonder Regional differences aside, it's difficult to find a really bad Chinese cookbook unless it's written by an American or the-like trying to replicate something they clearly have no experience with. Fusion books are a whole other animal. Pictures, no pictures, drawings, no drawings really don't matter to me, but will to some folks. When it comes to cookbooks, to me, it's all about the recipes.

So sorry your experience wasn't more positive... but honestly, what does this guy [Emeril] really know about Asian cuisine?

Maggie: This is THE place to shop: Valli Produce

"The more you know, the less you need." - Aboriginal saying

Just recently, I pared down my collection from 535 to 172. My favorites: the Cook's Illustrated annuals, The Good Cook set from Time-Life, and my 19 dim sum books. I could give you a pretty good idea!!

It's 20%. Only 20% of all Americans hold passports. Let's put this into prospective... I wonder how many of those that hold them have actually used them more then once. 5%? 10%?