This sumptuous, gilt-edged compendium brings together more than 650 authentic, traditional recipes from 30 distinct regions of the country. The book has been lovingly and painstakingly compiled by two bestselling Chinese food writers, husband and wife team, Kei Lum Chan and Diora Fong Chan. Inspired by their extensive travels and research throughout China and all its regions, their book offers insight into China’s vast culinary history and food culture with notes on each region covering weather, geography and characteristics of the different cooking styles.
China: The Cookbook celebrates popular staples as well as lesser-known regional classics—some dating back centuries to the earliest Chinese dyanasties. The book features familiar dishes such as Hot and Sour Soup: Chicken in Black Bean Sauce and Sweet and Sour Spareribs. These sit alongside lesser-known dishes, including Spiced Smoked Fish; Oyster Pancake; Shandong Roast Chicken; Laiwan Style Congee; and Laughing Donuts. Chapters are organised by food type including appetizers, soups, meat, fish and seafood, vegetables, rice, noodles, tofu, eggs and desserts.
Designed for all types of cook from home cooks to chefs, the book is thorough in its scope and content. Kei Lum Chan and Diora Fong Chan are regarded as top culinary authorities within China. Their mission is to empower any home cook to prepare affordable, delicious, authentic Chinese cuisine. Each recipe is tested for accuracy and is easy to follow at home, with an extensive glossary of Chinese ingredients with suggestions for alternatives for specialist items, and a detailed section on equipment, cooking techniques and the regional variations.
The book includes dishes for special occasions such as the Mid-Autumn Festival and Chinese New Year, with tips on how to present and serve in Chinese banquet style. The guest chef chapter includes recipes from a hand-picked selection of the best Chinese chefs cooking around the world today.
This 700 plus page book is an exquisite package with gilt-edging, tonal ribbons, gold foiling, and a ceramic-glaze effect on the cover. It is set to become the go-to book on Chinese cuisine moving forward.