Part general cultural information, part cookbook, this volume makes efficient use of its 24 pages.  It begins with an overview of how food fits into Chinese culture, and common traits, as well as regional differences.  In the back four recipes are offered, that look both tasty and doable — and this coming from a picky eater and novice cook.  The information is well-illustrated with color photos, including in the step-by-step portion of the recipes.  The binding is sturdy, and all the classic non-fiction text features are included. I haven’t actually tried cooking the recipes yet, but I’m encouraged to do so.  If they don’t live up to my expectations, I’ll update my review to reflect that, but for now I highly recommend the title.