With his unique flair, he has created a mouthwatering collection of irresistible dishes that are simple to make and utterly divine to eat. The book opens with an introduction to the history of the work and how to use it, plus a guide to the more unusual ingredients that appear in the recipes. It explains everything from choosing and seasoning a new steel wok to selecting and preparing ingredients and making perfect stir-fried, steamed, simmered and deep-fried dishes. With more than 75 delicious recipes to choose from, there are dishes for every occasion -- from succulent, steamed dim sum and crisp, golden mouthfuls of squid to quick and fresh stir-fries, slow and simmered curries, hot and steamy parcels of perfectly cooked food, and sweet and sticky desserts.