The 100 recipes in this cookbook are for newbies and experienced folk alike, whether you're seasoning your first wok or ready to earn the merit badge: "I folded my first Xiao Long Bao."

Equally happy cooking American Chinese takeout or Sichuanese banquet fare, James Beard Award-winning writer Kevin Pang and his dad Jeffrey bring a wide-ranging and affectionately irreverent look at Chinese cooking—dispelling more buttoned-up approaches—that’s entertaining, delicious, and totally achievable as they spotlight recipes that have been rigorously tested by the cooks at ATK to ensure success.

A Recipe for Any Night: Chapters move from weeknight dinners to special projects. Prepare simple Scallion Oil Noodles or Stir-Fried Beef with Gai Lan. When time allows, produce irresistible Red-Braised Pork Belly, crispy Taiwanese Fried Pork Chops, and celebratory Ginger-Scallion Lobster.

Choose-Your-Dumpling Adventure: An infographic helps you mix and match fillings with a foolproof hot water dough and practice several shapes.

Dad’s Greatest Hits: Jeffrey distills a lifetime of cooking in a chapter of Turnip Cake, a Cantonese take on Russian borscht, and a magical XO Sauce.

Chinatown Shopping Guide: From choosing the right soy sauce or vinegar to buying fresh noodles, seeking out superlative Buddhist-chickens, and appreciating the wonders of 1,000-year-old eggs.

Breakfast All Day: Whether 10AM or 4PM, it’s the right time to enjoy a homemade egg custard tart, condensed milk toast, or sausage bun, along with a cup of homemade milk tea or sweetened soy milk.

Test Kitchen Techniques: From the best coating for Sweet and Sour Pork to an innovative method for delicate Crystal Shrimp Dumplings, careful instructions and abundant photos clarify every key step.

With an informative mix of humor and clear instruction, the Pangs show how to build a pantry, teach how to use a wok and cleaver, review popular brands of instant noodles, and offer a visual guide to dim sum.

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