In her third cookbook, cooking teacher and caterer Lee opens up a treasure chest of favorite recipes. Although known for her previous works, Chinese Cooking Secrets and Chinese Cooking for the American Kitchen, Lee's 126 recipes are comprised of the aptly named ""innovations."" There's not a single hackneyed recipe in the lot. Chilled cream of cucumber and yogurt soup is spiked with mustard and a dash of turmeric; Indian split-pea soup is lightened with the elusive tang of cardamon and cumin, and a Fukienese clam and icicle radish soup garnished with slivers of smoked ham is an elegant blend of East and West. Both salad and pasta dishes are equally eclectic. An inspired combination of leftovers produced the scallop and ginger salad; spaghetti puttanesca is raised above its tawdry roots with the substitution of caviar for anchovies. Many of the recipes in this book were created as part of a meal program for a corporate cafeteria; on the individual level that translates into dishes that are quick and easy to make. Lee assumes that her readers are not shy in the kitchen, but ensures success by careful and thorough recipe instruction. Each recipe contains notes on planning ahead and storing leftovers. A sprightly addition to the cookbook shelf.