Now available with a new lush red cover with gilt edging, China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country s bestselling cookbook writers.

From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu s Drunken Chicken, this authoritative book showcases the culinary diversity of the world s richest and oldest cuisines with recipes from the eight major regions and twelve minor regions and additional selected recipes from star chefs from around the world.

Details

ISBN13: 9781838669225
Format: Hardback
Number of Pages: 720
Edition:
Publication Date: 11 Feb 2025
Publisher: Phaidon Press Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 270(H)x180(L)x55(W)2020
Weight (gm): 2020

Author Biography

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.

Reviews

'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