Notes about Recipes in this book

• Three-bean salad

  • hlangezaal on February 15, 2016

    This recipe is on page 101 of this magazine.

• Shrimp and romaine stir-fry

  • GiselleMarie on May 02, 2026

    This was fine but I prefer the traditional flavors of Cantonese dishes over this one that calls for vinegar. The rubs of the romaine lettuce remained crunchy through the stir-fry, which is a plus.

• Caucasus-style braised pork shoulder

  • HarlanH on November 10, 2013

    Instead of the 3-hour braise in the oven, pressure cooking for 45 minutes (15 psi, release on its own, add extra water if using a venting pressure cooker) works very well too.