China: The Cookbook
Price AUD$59.95 Price CAD$65.00 Price €39.95 Price USD$49.95 Price T49.95
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.
Specifications:- Format: Hardback
- Size: 270 × 180 mm (10 5/8 × 7 1/8 in)
- Pages: 720 pp
- Illustrations: 150 illustrations
- ISBN: 9780714872247
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.
'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