Library Journal Review

Through his brilliant blending of French techniques and Chinese flavors, Lee has created a unique style of cooking, and this fascinating book gives readers a vivid taste of his distinctive culinary philosophy and creations. The first half provides a concise biography of the chef, from his time spent as a teenager working at the Peninsula Hotel in Hong Kong in the mid-1970s to the opening of his own restaurants over the last 20 years, including the celebrated Lotus in Toronto. The book's second half features more than 50 of Lee's signature recipes, including Seared Scallop Wrapped in Pancetta with Garlic Mussels and Szechwan-Style Eggplant. Many recipes are intricate in technique and feature the occasionally exotic ingredient, but the clear directions will help determined and experienced cooks persevere. While the somewhat unconventional packaging might perplex cataloging and processing departments, most will find the result is worth the extra effort. Academic libraries with strong culinary arts degree programs and public libraries where Gourmet readers outnumber the Betty Crocker crowd should definitely consider this extraordinary book.-John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.