Potsticker Chronicles: America's Favorite Chinese Recipes

In this guide to cooking Chinese classics like Moo Shu Pork, Sweet-and-Sour Chicken, Wonton Soup and, yes, Potstickers, Berman treats readers to an entertaining mix of culinary wisdom and family anecdotes. Berman happily relates tales of growing up in New York City when, as a child, he spoke only Mandarin Chinese and was comforted on difficult days with bowls of Buddha's Porridge (made of barley, red kidney beans and Peking dates). The yarns give way to recipes and useful explanations of Chinese cooking equipment and ingredients. A professional chef and cooking instructor, Berman offers over 160 dishes, favoring fresh ingredients over canned or dried ones, but not getting bogged down in lengthy procedures. Charming line drawings and Chinese characters accompany many recipes, though the lack of photographs may deter some cookbook buyers.