According to Andrew Coe in the Wall Street Journal, Five Tastes 'introduces many unfamiliar ingredients to American readers… but the results are always delectable… Ms Dunlop's steamed sea bass with preserved lemons is a showstopper.' He adds that the Taiwanese dish 'stir-fried flyheads' (actually flowering chives with fermented black beans!) 'is one of many dishes from "Five Tastes" that I will be adding to my dinnertime repertoire'. (NB Andrew Coe's 'Chop Suey: A cultural history of Chinese food in the United States' is a fantastic and fascinating read - I found it very useful when I was researching my last book, 'Invitation to a Banquet'.)