Going lesson-by-lesson, Eileen Yin-Fei Lo teaches the step by step methods for mastering Chinese cooking. With more than 100 classic Chinese recipes, anyone interested in Chinese cooking will be an expert by following the authors instructions. There are plenty of extensive sidebars on such techniques as Cooking on an Electric Stove, Water Blanching, Dry Roasting, and How to Make Ginger Juice that are not only fascinating but extremely useful. The book is broken down in to 3 parts, the first exploring the Chinese market with an extensive glossary and basic recipes followed by 'lessons' that include classic recipes. Part Two explores regional Chinese cuisine and Part Three explores the more exotic recipes (abalone, shark fin) and the ubiquitous Dim Sum. Bonus recipes include such things as homemade Five Spice Powder and Sichuan Peppercorn Paste - the kinds of ingredients that have been used for centuries in China and give the cuisine its authentic and distinctive flavours. "Mastering the Art of Chinese Cooking" is an authoritative and comprehensive exploration of Chinese cuisine - a must-have for any serious home cook or professional chef.