am 31. Januar 1999
Put long, whole uncut string beans like snakes crawling inside your dish, and call it rainbow? Decorated a cooked dish with lot of small whole raw tomatos and jammed them among the cooked food? There is no way that I could accept such kind of gimmicky stuff and treated them as Chinese food. Putting raw stuff in or on a well cooked Chinese dish is just like turning it into something totally messed up. But I can understand that kind arrangements are just for photos in the book. Too gimmicky, man. And one more thing to remind: Never used too fancy, too complicated designed, and too colorful plates to hold the FOOD; as plates could only be used to make the food on them stand out, not bury them or block them with strong colors and patterns. Such disturbing distraction is the worst dream that any restaurant owner or chef would commit mindlessly.
am 16. Januar 2000
Es ist mein drittes Wok-Buch; mein drittes deshalb, weil die ersten beiden mehr als unzureichende Ergebnisse brachten. Dieses aber ist einfach unglaublich! Vom einfachen Gericht binnen Minuten zubereitet, bis hin zum komplizieren Garen mehrerer unterschiedlichster Zutaten, alles ist einfach und prägnant beschrieben und das Wichtigste: Es schmeckt schlichtweg phantastisch! 5 Sterne dafür.
am 11. August 1999
When I used to wok, I could never get the sauces right. With this book, I've mastered them! I have tried at least a dozen of the recipes in the book and have yet to have a bad "wok" experience. The flavors of the sauces are wonderful and rich, and most of the recipes have basic ingredients that can be found in your local market. They are easy and fun.