Customer Rating: 
Summary: You'll never go to the take-away again!
Comment: Good hardback book - makes it easier when cooking for standing it up etc. Couldn't wait for a book after the BBC program although it doesn't cover all recipes on it, it has more and better ones.
Gives explanations and reasons for recipes and not just a step by step guide which helps improve your cooking without cook books. The recipies are fresh and exciting, the ingredients are easy to source and the steps for each recipy are easy to follow and few in number.
I cooked the Chow Mein last night and was very impressed. Every other time I have ever cooked a Chow Mein it has been bland and oily. This really was a treat, so much so that I won't be going to the Chinese take-away to get my Chow Mein anymore.
If you buy this book you will not be disappointed. It really is that good!
Customer Rating: 
Summary: Chinese food for idiots
Comment: Ching-He Huang is lovely to watch on tv, and this book follows in Nigella Lawson's tried and tested routine. However, the proof is in the eating and that's where this falls apart.
Here's a Ching recipe:
Scramble some eggs and set aside
fry garlic and ginger in ground nut oil.
add your main ingredient and stir fry.
Add rice wine
Add Soy
finish with some peanuts
That's it!
Cooked 8 dishes this weekend, and all followed this same pattern with little variation.
Ching-He Huang is personality in need of proper recipes.
If you want more than a pretty face, I would suggest you check a different book.
Customer Rating:
Summary: Chinese Food Made Easy, the clue is in the title.
Comment: This book certainly, as the title suggests, makes chinese food easy.
Having made several attempts at chinese cooking, over many years and using several different chinese cook books, it is only since using Ching's book that I have achieved the results I wanted.It is the best book I have ever used and Ching must be congratulated on it.
Fantastic receipes and very useful options and tips. When doing chinese food I only use this book now.
Customer Rating:
Summary: Authentic Chinese cooking
Comment: I am of Chinese heritage and I can proudly recommend this book. It was about time someone came up with this book for those of us who grew up on Chinese cuisine but find the traditional recipes too difficult to tackle on a day to day basis. Ching's food is typical of home-cooked Chinese food, with exceptions, the recipes here are those you will not normally find on the menu of any Chinese restaurant because these are the recipes that are passed down from generations of home cooks. Some reviewers said the food was bland and I beg to differ. The combination of flavours and ingredients are subtle at times but in no way bland. People forget that when eating out in Asian restaurants, the food is richer because of all the additional flavourings (eg msg) and also because restaurant cooking involves specialist utensils (such as very high heat woks with swirling amounts of cooking oil !) and that's why it tastes different to home Chinese cooking. Most Chinese people don't eat those kind of food on a regular basis. Also, the British are too accustomed to letting spices and flavourings cover up less than good quality ingredients whereas in real Chinese cooking, the fresher your ingredients, the better the outcome of your dish. Ching's book embodies this principle by letting the ingredients speak for you rather than overwhelm, say a fresh fish, by lashings of flavours. I loved her steamed fish with beer ! Excellent and a recommended buy.
Customer Rating:
Summary: Excellent insight to authentic Chinese and not.
Comment: Growing up with a Chinese mother who cooks the best chinese, I have developed a very good palate. I consider myself a foodie and relish in cooking, but always go back to the basics, which is Chinese.
This book is an excellent source of inspiration for people who can cook and also easy enough for beginners. A review here said the food was bland and I beg to differ. Growing up in Hong Kong, the Chinese I know relied on the freshest ingredients to deliver the best flavours. Spices were used minimally. Only when you travel inland to Szechuan do you truly encounter the fiery stuff.
Ching has given us classic recipes and more modern westernised ones. She allows you to use your common sense, you are able to add more or less of what you like. She is playful, personal, light and very likeable.
I didn't give it full marks as I found it lacked in the dessert department. The Chinese do make wonderful desserts and are excellent bakers. Other than that, this cook book is highly recommended.
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