Ken Hom's style comes through in this book more strongly than any other I have seen since. His enthusiasm for his "native" cuisine is obvious and his childhood reminiscences literally add flavour. In my kitchen at least it is easy to spot the cookery books worthy of a second glance, they are the ones that are battered, dog eared and clearly well used. Ken Homs Chinese Cookery is such a book, I have even resorted to purchasing a new copy in case of disaster. The only thing missing from this book is a good recipe for Crispy "seaweed" which I believe is made from Spring greens and I have yet to manage to make a good bed of soft noodles with crispy edges for Char Sui (fond memories of Le Ho Fook in the 80's). Maybe one day. Despite this an excellent staple for any kitchen whether Chinese becomes your main cuisine, as it did for me or you just need a book for those occasional ideas.