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China: The Cookbook
63,09 €
Few in stock
About the book
China: The Cookbook is the ultimate cookbook on the world’s oldest and most diverse cuisine. With more than 650 authentic recipes, the book provides an in-depth insight into China’s culinary history, regional differences, and gastronomic richness.
Language: English.
The book covers recipes from eight main regions and twelve subregions, making it an indispensable reference work for anyone who wants to understand the structure and variety of Chinese cuisine.
The recipes range from:
- Classic dishes such as Sweet and Sour Spare Ribs, Dim Sum, and Peking Duck
- Regional favorites such as Fujian Fried Rice and Jiangsu’s Drunken Chicken
- Modern interpretations from selected star chefs around the world
Each recipe is selected and tested with a focus on authenticity, flavor, and technical precision. The book combines recipes with cultural-historical descriptions and is richly illustrated, making it both informative and visually engaging.
China: The Cookbook was released in a new edition with a red cover and gold foiling, underscoring its status as a collectible and reference work. Chef and author Ken Hom OBE describes it as:
“A magnificent insight into Chinese food culture – a work I will cherish for many years.”
About the authors
Kei Lum Chan and Diora Fong Chan are among China’s most acclaimed food writers and are regarded as leading authorities on the country’s gastronomy. Together, they have collected and documented recipes from all over China with respect for tradition and attention to detail.
Background and expertise:
- In-depth knowledge of all eight main regions in Chinese food culture
- Have published several best-selling cookbooks in China
- Work as culinary consultants and cultural communicators
Kei Lum Chan is the son of the well-known journalist and food critic Mong Yan Chan, author of the Food Classics series, which has had great significance for the understanding of Chinese gastronomy.
Together, the two authors represent a unique combination of professional depth, cultural heritage, and passion – and with China: The Cookbook they have created a seminal work within Asian food literature.
About the book
Together, the two authors represent a unique combination of professional depth, cultural heritage, and passion – and with China: The Cookbook they have created a seminal work within Asian food literature.
China: The Cookbook is the ultimate cookbook on the world’s oldest and most diverse cuisine. With more than 650 authentic recipes, the book provides an in-depth insight into China’s culinary history, regional differences, and gastronomic richness.
Language: English.
The book covers recipes from eight main regions and twelve subregions, making it an indispensable reference work for anyone who wants to understand the structure and variety of Chinese cuisine.
The recipes range from:
- Classic dishes such as Sweet and Sour Spare Ribs, Dim Sum, and Peking Duck
- Regional favorites such as Fujian Fried Rice and Jiangsu’s Drunken Chicken
- Modern interpretations from selected star chefs around the world
Each recipe is selected and tested with a focus on authenticity, flavor, and technical precision. The book combines recipes with cultural-historical descriptions and is richly illustrated, making it both informative and visually engaging.
China: The Cookbook was released in a new edition with a red cover and gold foiling, underscoring its status as a collectible and reference work. Chef and author Ken Hom OBE describes it as:
“A magnificent insight into Chinese food culture – a work I will cherish for many years.”
About the authors
Kei Lum Chan and Diora Fong Chan are among China’s most acclaimed food writers and are regarded as leading authorities on the country’s gastronomy. Together, they have collected and documented recipes from all over China with respect for tradition and attention to detail.
Background and expertise:
- In-depth knowledge of all eight main regions in Chinese food culture
- Have published several best-selling cookbooks in China
- Work as culinary consultants and cultural communicators
Kei Lum Chan is the son of the well-known journalist and food critic Mong Yan Chan, author of the Food Classics series, which has had great significance for the understanding of Chinese gastronomy.
SKU: 10105835
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