I've got a couple of her cookbooks and was looking forward to this one. I picked it up today have started going through it. The dedication page opens with a quote from James Beard naming Chinese and French the two great cuisines of the world, with some commentary on how Chinese cooking is different. I liked the quote though there are other cuisines I consider world class as well. From there, the book has 4 parts, the Chinese Market, and three cooking sections each with a discussion of ingredients, equipment and recipes. The Chinese Market section is a rough place to start this book, at least as written here. This came across with a strong dose of elitism that isn't present in her other books or what I've looked at in the rest of the book. I like her books generally because her love of the cuisine comes through as well as her stories that illustrate cultural points. This section is not any of that. And it has little to do with book it seems as I get into the first real cooking section. Anyway, more to come as I go deeper. Just wanted to vent on this first bit.