Publisher's Weekly Review

Declaring from the outset that his debut isn't meant to be a definitive guide to Chinese cuisine-- it focuses on classic takeout dishes --U.K. restaurateur and chef Wan shares his recipes for more than 70 of the most common Chinese dishes in this solid if unremarkable collection. All the hits are here: vegetarian spring rolls, five spice ribs, roast duck, beef with oyster sauce, chicken chow mein, hot and sour soup, egg fried rice. Home cooks may be taken aback by Wan's heavy-handed application of cornstarch to practically every dish, but he argues that not only does cornstarch help seal in flavor and ensure tenderness of proteins while frying, it helps thicken sauces for such dishes as Happy Family (pork, chicken, and beef with mixed vegetables) and shredded crispy chili beef. He rounds out this volume with such surefire hits as sweet chili crispy chicken wings, chicken and sweet corn soup, sweet and sour chicken balls, and mixed Chinese mushrooms. Wan's debut will resonate most with those in search of recreating the familiar. (Jan.)