 Tropp's enthusiasm for wok cooking was almost mystical — chefs were instructed from day one on creating a proper, a column of smoke summoned from the center of the wok with clanging wok tools, where seared vegetables and meats were tossed about and gained a delicious smokiness that is the true hallmark of wok flavor.During this time Tropp wrote "China Moon Cookbook", a simpler more informal cookbook of recipes and techniques developed at "China Moon Cafe".A representative quote from the book describes the atmosphere and flavor of "China Moon Cafe" well