Picked up this book as Fuschia Dunlop's series on Chinese food are supposed to be excellent.
Going to have a go at making 'Fish-Fragrant Fried Chicken' and 'Red-braised pork' at the weekend.
The only problem I can see is ingredients in some of the recipes are absolutely impossible to get, but then that's not really the books fault. She is good at giving alternatives but I can never help feeling the dish won't be quite what it's meant to be if you do that.