after another weekend's lovely stroll through chinatown for dimsum, and after spying all those incredibly bumpy squashes, dried fish and shellfish, earthy piles of pillowy mushrooms -- i want to know what to do with these things. i have absolutely no point of entry, as many of the sellers do not speak very much english. is there a book or guide that could help give me a handle on this? maybe one that includes history of how the ingredients are used, etc?
i would so appreciate any advice.