Hardcover with dust jacket and 319 pages in good condition.

Ken Hom, whose cookbooks and television shows on Chinese cooking have won him international acclaim, now gives us a Chinese cookbook unlike any other. It is a book that is deeply rooted in his past - he grew up in Chicago's Chinatown - and reflects the experiences of many other Chinese-Americans in the New World. And it is the first to give us recipes that represent the kind of good, simple cooking which is done in Chinese home kitchens all over America. Here are the dishes that Ken Hom - and others like him - grew up on: the fresh, flavorful, easily cooked meals that his widowed mother, a working woman, would serve him day after day, as well as some dishes for special occasions. Hom describes how, apprenticed at his uncle's restaurant as a youngster, he soon learned the difference between what Chinese patrons were served and the sweet glop that American customers expected. But many of these familiar dishes are delicious if properly prepared, and he often gives us both Chinese-American and authentic versions of favorites like Subgum Chicken Soup, Chop Suey, Classic Shrimp with Lobster Sauce (the most popular dish at his uncle's restaurant, it doesn't, of course, have any lobster in the sauce), Classic Moo Goo Gai Pan, and Egg Foo Young. Tucked in among all these treasures are the warm personal memories that Ken Hom shares with other Chinese-Americans, such as his friend Amy Tan. For all of them food was the center of family life, and he recounts their stories, too, of shopping, of preparing all the good produce at the kitchen table, and of finally enjoying together the fruits of their labor.