rating: 5 of 5 stars
When Dutch took me to Chinatown to pick up a wok, I noticed that the Wok Shop featured a whole shelf of Martin Yan cookbooks. I thought that they had those out just for the tourists. When I went to the library to research Asian cookbooks, after a few kitchen trials, the Yan recipes stood out by far. They usually require a reasonable number of ingredients and all the particularly Asian things I picked up for them I still use regularly. I am even a fan of fish sauce now. Its smells like armpits, but a little splash in a sauce or broth and voila, it has that j'ne'sais chinese qua.
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