Ken Hom introduces the best of Chinese cuisine, with and emphasis on linking diet with health. This is a recipe book and a reference book in one volume. The first section is a comprehensive guide to over 80 ingredients regularly used in Chinese cooking, including the essential sauces, pastes, oils, starches and vegetables. Each is illustrated with colour photographs with notes on its history and provenance, aroma and flavours, nutritional value and culinary uses. The text then explains how to store, prepare and preserve these ingredients. The second section contains 100 reccipes, many of them pure Chinese, others exemplifying Ken Hom's distinctive East meets West style of cooking. The recipes describe everything from making soups and stir-fries to Cantonese pressed duck.