The author of three landmark regional Chinese cookbooks, Dunlop here ranges across the breadth of the Middle Kingdom to offer fresh, uncomplicated weeknight fare.

We’re very impressed by her selection of authentic, accessible dishes that call for short lists of ingredients and (usually) rapid preparation. This is very far from same old same old. Consider twice-cooked chard with garlic and ginger; smoked tofu with celery and peanuts; braised pork with potatoes. Sexy!

Hardcover. Color photographs throughout.