Speaking of Time Life Cookbooks, we made several recipes out of the The Cooking of China this past Sunday. They were wonderful - stir-fried french beans and water-chestnuts, steamed sea bass with fermented black beans, and barbecued spareribs (and by the way, if you have ever wondered, you can use a coat hanger to fashion hooks to hang your ribs from the top rack of the oven). We used the wok that we received in the Baltimore potlatch and it worked wonderfully!