Intermediate-level asian fusion for the at-home chef (easy enough if you can source the ingredients). I learned a couple things while using this cookbook.

First, how to make those "styrofoam" noodles that sometimes garnish random dishes (deep fried vermicelli—the original calls for rice but I used bean thread, either way it's a messy ordeal that I immediately regretted).

Second, I like American Chinese food, Panda Express and its yuppie cousin PF Chang's as much as the next person, and you can think of these recipes as like the bistro version in that same vein. But if given the choice between gong bao ji ding and kung pow chicken, I'd take the former. This was an epiphany for me.