If you are a US-based reader then you will have heard of Martin Yan. He is the effervescent presenter of Yan Can Cook which boasts 2500 or so episodes.  He is a celebrated chef and food consultant and award-winning author.  Martin is founder and chairman of Chef Martin Yan's Culinary Arts Centre in China.  Martin Yan's China is the companion volume to another of his Public Television series.  Those from outside America should know that Martin Yan is a talented and charming chef. He is fun-loving and full of humour. His cheeky smile and easy manner have encouraged millions of American Public Television viewers to have a go at Chinese cooking. He is a passionate food professional and teacher who is proud of the land of his birth and its culinary heritage.

Martin Yan's China is a combination of travelogue and recipe book. Martin's usual affable manner shines through the text which is witty and conversational. This chef wants you to cook his food and gives you every support and encouragement. He offers an index of ingredients and basic recipes before introducing you to his tempting dishes.

A Chinese cooking debutant might be anxious about the exotic ingredients. All are available in larger supermarkets, at your nearest Asian store or online. I know you are internet savvy as you are reading this review so you have no excuse to not try these dishes.

For the most part the cooking techniques are not taxing and there are a few tricks that you could use in future cooking adventures. A pasta or noodle nest makes a great presentation for Chinese but also for other cuisines. Martin gives instructions for making noodle baskets in Double Happiness Pasta. A delicious and simple dish which looks spectacular. I'd consider making these baskets and filling them with an Asian salad as a light starter.

I am impressed by Martin's recipe for Preserved Duck Legs. Think French Confit and add the aroma of Chinese five-spice. It's another easy dish but rather smart. Use the meat in stir-fries, stuffing for spring rolls, in place of Peking Duck, and also in Special Fried Rice. Martin suggests Preserved Duck with Clay Pot Rice. Buy a traditional clay casserole from Chinatown for an authentic centrepiece.

Grilled Spiced Pork Chops is an adaptable recipe. Martin uses asparagus but you can use green beans. Chicken or even turkey could be substituted for the pork. This is an ideal, quick week-day meal. Just add a bowl of rice or some noodles and contentment will be assured. A comforting and warming dish.

Steamed Ginger Sponge Cake is another Martin Yan recipe with a very European-sounding name. Steamed sponges are always light and this one is also exotic. It contains not only the aforementioned ginger but coconut milk as well. That?s a marriage made in heaven.

Martin Yan's China is bound to be popular with those who have enjoyed his amusing shows. Entertaining though this man may be, he is also skilled at selecting recipes. This is a book of balance and charm. The dishes are designed to be accessible to the home cook. It's an attractive volume full of innovation. Lots here that I will enjoy.

Cookbook review: Martin Yan's China
Author: Martin Yan
Published by: Chronicle
Price: $24.95US, £15.99
ISBN 978-0-8118-6396-4

Writter by Chrissie Walker - Editor, Mostly Asian Food, www.mostlyasianfood.com

Best as ever
Chrissie

Nominated for the New Media Award from the Guild of Food Writers
Chrissie Walker
Editor - Mostly Food Journal and Mostly Asian Food
http://www.mostlyfood.co.uk
http://www.mostlyasianfood.com