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China

The Cookbook

Author: Kei Lum Chan and Diora Fong Chan  

Hardcover

The definitive cookbook bible of the world’s most popular and oldest cuisine

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Summary

The definitive cookbook bible of the world’s most popular and oldest cuisine

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Description

The definitive cookbook bible of the world's most popular and oldest cuisine

"CHINA: THE COOKBOOK is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." -Ken Hom OBE,Chef, author and tv presenter

In the tradition of bestsellers including MEXICO and THE NORDIC COOKBOOK comes the next title in the multimillion-selling national cuisine series, CHINA: THE COOKBOOK. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions.

CHINA: THE COOKBOOK celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.

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Critic Reviews

“"It's hard to imagine the amount of work that must go into distilling the food of a country as wide and diverse as China into a single cookbook. It seems an impossible task, really, and yet Kei Lum Chan and Diora Fong Chan have pulled it off with aplomb... a comprehensive resource for any lover of Chinese cuisine." -Departures”

'A serious approach to this complex cuisine in a gorgeously collectible book.' - Harper's Bazaar

'Sweet and sour pork from the local Chinese restaurant still Mum's secret shame? Up her home-cooking game, and let your stomach reap the rewards.' - Elle

'Discover the breadth of China's cuisine... Suitable for novices as well experts.' - Sunday Times, The Dish

'Hailed by many as the Chinese cookbook, this book [is] not only... beautifully illustrated, but the dishes authentic.' - Evening Standard

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About the Author

With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.

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More on this Book

The definitive cookbook bible of the world's most popular and oldest cuisine "CHINA: THE COOKBOOK is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." -Ken Hom OBE,Chef, author and tv presenterIn the tradition of bestsellers including MEXICO and THE NORDIC COOKBOOK comes the next title in the multimillion-selling national cuisine series, CHINA: THE COOKBOOK . Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. CHINA: THE COOKBOOK celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Read more

Product Details

Publisher
Phaidon Press Ltd
Published
19th September 2016
Pages
720
ISBN
9780714872247

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Save
23%
RRP $59.96
$46.17
Or pay later with
Check delivery options