China: The Cookbook

$49.95

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Product info

Explore the deliciously diverse world of Chinese food in China: The Cookbook. From culinary authorities and husband-and-wife team Kei Lum Chan and Diora Fong Chan, this beautiful tome is filled with over six hundred authentic recipes that together encapsulate the many cross-sections of the Middle Kingdom’s cooking traditions. Before diving into the dishes themselves, this book begins with a wealth of helpful background information, from the history of the country’s food culture to brief profiles on all the unique ingredients and flavors associated with its thirty-three regions, as well as a practical glossary of cooking techniques and must-have pantry items. Then come the recipes, organized by course or main ingredient into eight chapters. Many are accompanied by mouthwatering photographs, helpful preparation tips and brief backstories that make them feel all the more special. Also included is a final chapter titled “Guest Chefs,” which offers recipes from nine international chefs who specialize in Chinese cooking. Packed with popular classics, like Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional fare, like Fujian Fried Rice and Jiangsu’s Drunken Chicken, this comprehensive collection is perfect for any home chef looking to deepen their knowledge of one of the world’s oldest and richest cuisines.


•7.5"W x 2"D x 11"H

•by Kei Lum Chan and Diora Fong Chan
•recipe photography by DL Acken
•hardcover
•gold gilded page edges
•720 pages 

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