‘Ching’s Everday Easy Chinese’ by Ching-He Huang
Americans now know the flavors of ginger, soy, and scallion, everyone has a favorite stir-fry, and many their own wok. Ironically, that means “easy’’ Chinese doesn’t have much of a market among cookbooks these days. There are terrific regional explorations such as Fuchsia Dunlop’s books, and there are comprehensive technique books such as Grace Young’s wonderful “Stir-Fry to the Sky’s Edge’’ (see Page 17). But a title like “Ching’s Everyday Easy Chinese’’ makes you wonder what you can learn if you know how to stir-fry, have a great Hunan cookbook, and go out for dim sum.