Chinese food made easy

I've loved Chinese food since the first time I went to a restaurant as a child and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!

In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - “Takeaway Favourites” is one chapter.

As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.

My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city with a Chinese community.

Apart from those little faults - can we have some more please Ching?