Ching takes her favourite techniques and ingredients from the east and west to create a fusion style of cooking that mirrors her upbringing in Taiwan, South Africa and England, with recipes such as chicken and shiitake mushroom pie and Chinese-style fish and chips.

The book includes a section on modern regional cooking, with dishes such as steamed sea bass in stir-fried yellow bean sauce, and Chinese egg custard tarts. Ching also takes a look at home cooking from lesser-known provinces in China such as Hunan and Sichuan. A good few of the recipes are credited to her mother and grandmother.

This collection of recipes continues to expand Ching's passion for low-fat, healthy alternatives. You won't find many dishes which involve deep frying, and Ching explains how take-away favourites should really be cooked.

And while we may think we're all clued up on woks, 'China Modern' includes a comprehensive explanation that will impart some gems to even the most experienced chef.

This lively book manages to bring across Ching's energy and sense of humour, and illustrates that modern Chinese food is worlds apart from your average local take-away.

See Ching on UKTV Food in Ching's Kitchen and her regular appearances on Great Food Live.