This is a fantastic chinese cookery book. Can't recommend it highly enough.
While i have Dunlop's other books and have cooked from them A LOT, this one seems more streamlined for weeknight dinners with dishes that don't require 8-10 marinade or sauce ingredients.
I've cooked a couple meals from it and everything has been awesome.
Last week it was chicken with black bean sauce and spinach with fermented tofu. Both were delicious.
Last night it was pork tenderloin with chinese chives (not a recipe in the book, but i took the recipe for the chicken livers with chives and subbed pork tenderloin), stir fried cabbage with dry shrimp and bok choy with shiitake (i used dry, rehydrated).
Everything was delicious. I really liked the baby bok choy. The flavors were clean and light. Wife thought it was kind of bland, but i liked it. The cabbage was also delicious, though wife and daughter didn't agree
I thought it was funny that my purple cabbage turned my yellow/orange tiny dry shrimp green.
Last night's dinner, 3 dishes, took 45 minutes including prep, which is kind of amazing.