Just as nouvelle cuisine transformed and revitalized the classic recipes cherished in the West, so is the new Chinese cooking of Hong Kong bringing new ideas to time-honoured methods. The results are cooking styles based on good produce and enhanced by the use of flavourings. Foods relatively new to China, such as asparagus, young lamb, and some wines have altered the Chinese canon. The use of animal fats has been reduced and the emphasis is on a healthier and lighter approach. The flavours of South-East Asia mingle with those of Europe to create dishes which are still unmistakably Chinese. Throughout the book, Ken Hom presents recipes written with the home cook in mind. This is a book likely to appeal to anyone interested in Chinese cookery and in changing food cultures.