What is Reddit's opinion of The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking?

From 3.5 billion Reddit comments

I don't--just have a bunch of great cookbooks and that's what they called things.

One of my absolute favorites is Chinese Kitchen by Eileen Yin-Fei Lo. I've made a bunch of things in there like sichuan dry shredded chicken...beef with eggplant, stir fried three shreds (not sure what the name is for that) and many other things.

The best parts though are the beginning that talks about the ingredients and their usage and the general chinese concepts of cooking, and then each chapter goes into the stories about her family as these things were made and what was involved in making some of the more complex dishes, etc.