Notes about Recipes in this book

• Bean sprout and Szechwan pepper salad

  • wester on May 15, 2021

    My children thought this was too peppery, and would have preferred it to be warm.

• Chicken wings in five spice

  • LeilaD on June 19, 2020

    I couldn't find water chestnut flour, so I subbed almond flour. The breading was light and crisp (so good!), but the meat was normal fried chicken with no hint of the soy or five spice. My husband wasn't a fan of the texture of the meat.

• Fried milk with crabmeat

  • omegabeth on August 25, 2015

    Great flavor. Texture...sort of odd. It sort of wants to be a spread, but what do you spread it on as a part of a Chinese meal? I am wondering about using it in 'crab' wontons.

• Moussaka

  • billcranecos on March 09, 2023

    Good flavors, but too little eggplant for our household. If I were to repeat, I'd increase the eggplant amount.

• Quick Chinese roast chicken

  • Westy2 on November 19, 2013

    among my favorite recipes.

• Roasted pepper salad, Roman style

  • wester on January 21, 2017

    Very simple but a good combination of flavors.

• Smoked meatballs

  • wester on May 12, 2018

    Very flavorful. I made these with all beef since that was what I had, but that may have been the reason they turned out a bit dry. Will make again with fattier meat. I made only half a recipe but my smoker was already quite full. I'm not sure a full recipe would fit. ETA: Better with half pork as prescribed, but I still was not quite happy with the structure. Next time add some tofu to the mix?

• Tea-smoked game hen

  • wester on December 12, 2016

    I tried this on chicken wings but I didn't think it tasted any different from just using wood chips.

• Tzatziki

  • Bloominanglophile on October 22, 2013

    I gave this 5 stars back in 1998. Today I would probably substitute fresh dill for the dried.