There is more to Chinese cookery than woks and stir-fries. And when it catches the attention of a Master Chef, wonderful things start happening to mundane ingredients like rice, noodles and vegetables.

The subtle combinations of aromatic flavourings and spices find pride of place in the 'Best of Chinese Cooking' by Sanjeev Kapoor. As the popular Chinese proverb says 'A good meal is eaten first with the eyes, then with the nose and finally with the mouth', special attention has been paid to the presentation of each dish apart from the taste.

The wide-ranging collection of soups, starters, chicken, lamb, rice, noodles and vegetables emphasise healthy cooking techniques and attractive presentation. As sauces are the basis of most recipes, there is a separate section devoted to these recipes; not to forget the special edition of chinese desserts with a difference.