A no-jargon, fully illustrated starter cookbook for non-Chinese kitchens.

Most 'Chinese' cookbooks assume you already own a wok, a cleaver and a shelf of obscure sauces. This one doesn't. Built from our foreigners-first cooking guides plus the classic and regional dishes readers ask for most, it walks you through the pantry, the three techniques that do 80% of the work, and 40 recipes you can actually make with ingredients from a normal supermarket. Every step is plain-English, every dish is photographed, and nothing requires a trip to a specialist shop. Stop ordering in — start cooking.