China: The Cookbook

The step-by-step instructions for making hand-pulled noodles were surprisingly easy to follow, and the dish turned out just like the restaurant version. I’ve already cooked three recipes from it this week, each one more flavorful than the last.

The sheer number of recipes here is almost overwhelming, in a good way. I counted over 650, and the regional sections mean I can finally make a decent mapo tofu at home.

I've cooked three dishes from this so far and the mapo tofu came out better than my local takeout. With 650-plus recipes in one place, I'll be working through it for years.