Danielle Williams
Locricchio begins by identifying and defining basic safety in the kitchen as well as critical terms that appear in Chinese cooking. He then gives a brief description of the provinces of China and their contribution to Chinese cuisine. The recipes, most of which will appear familiar to children, are divided into several different chapters and are easy to make with adult supervision. The first chapter is devoted to the basics of Chinese cooking and includes how to make chicken broth, vegetable broth, and a brief essay on the history of rice as well as the traditional way that it is prepared in China. Each recipe is prefaced by a brief introduction to the recipe and the name of the dish in Chinese. Full-color photos of dishes appear throughout, as well as illustrations showing certain steps that appear in recipes. A section showing kitchen equipment and utensils and essential ingredients used in Chinese cooking is included at the end of the book. Also included are an index and a metric conversion chart.

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