China: The Cookbook
"The secrets of Chinese cooking have been demystified" in "an indispensable tool" and "comprehensive resource for any lover of Chinese cuisine."
Discover how quick and easy it is to cook authentic delicious Chinese food by sampling one of the 15 minute recipes below

Drunken Chicken

This Shanghainese specialty may look simple in appearance, but it is deceptively bold, deep, and complex in taste.
Drunken Chicken

Eggplant in Garlic Sauce

A delicious vegetarian dish from the Sichuan region
Eggplant in Garlic Sauce

General Tso's Chicken

General Tso Tsong-T'ang was a famous general in the Qing Dynasty and known for his fondness of spicy hot food
General Tso's Chicken

Hot and Sour Soup

Spicy, sharp and warming, this is a staple dish from the Sichuan region
Hot and Sour Soup

Muxu Pork

Also known as Mu Shu pork, this is a popular dish in North East China
Muxu Pork

Sea Bass with Tomatoes

Traditionally prepared with a whole fish, its still just as a delicious with fillets
Sea Bass with Tomatoes

Hong Kong Fried Rice

A classic Chinese rice dish, popular the world over
Hong Kong Fried Rice

Laughing Donut Holes

A popular dessert across South East Asia, this recipe however comes from the Chinese Shunde region
Laughing Donut Holes
China: The Cookbook

Kei Lum and Diora Fong Chan

Price: USD$49.95 USD$34.97



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

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 eight major regions and numerous minor regions.

Hardback | English


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As featured in The Daily Telegraph, Departures, Newsweek, Saga, South China Morning Post, The Sunday Times, The Vancouver Sun, Wallpaper, and on Tasting Table; heard on BBC Radio 4 and Heritage Radio; seen on New Day Northwest/KING-TV, Seattle

"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

"[A] hefty and vital resource... This is a book dedicated to practicality... The majority of the book's recipes are succinct and easy to shop for... Indispensable." —Publishers Weekly, Starred Review *

"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

"If Guinness World Records 2017 were to have a section on the largest number of recipes collected, written and tested in a year, married writing partners Kei Lum Chan and Diora Fong Chan might step up for the prize... As well as being a definitive reference book, China: The Cookbook is intended as a manual for the home cook." —Newsweek online

"A husband and wife team have written the definitive Chinese cookbook, with recipes from all of the country's major cuisines, as well as lesser known dishes from Xinjiang, Tibet and Inner Mongolia." —South China Morning Post (China)

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

"Curiosity about Chinese food continues to grow... If you haven't a clue where to begin, here is your starting point. The design - clean-, spare - makes the content approachable... There are classic recipes - sweet and sour ribs, for example - and lesser known ones too, such as the irresistible Jiangsu's drunken chicken." —The Daily Telegraph, Weekend

"The secrets of Chinese cooking have been demystified by Diora Fong Chan and Kei Lum Chan." —Prestige

"One of the most comprehensive tomes yet on Chinese food... An extraordinary endeavor." —Legend

"The definitive Chinese recipe book." —South China Morning Post

"The latest addition to Phaidon's ever-growing list of national cuisine cookbooks-cum-bibles is China: The Cookbook. This is by far the most ambitious in the series... The Chans' pride in their cuisine is understandable and evident in the words and tone of their writing... What they have created is a book that offers a window into a cuisine and culture older than most, yet still relatively unexplored by outsiders... A remarkable feat and, for anyone with an interest in Chinese cuisine, Asian cuisine, China and its people, and frankly food in general, it's an indispensable tool." —In Good Taste

"Learn how to do Chinese properly." —Living North

"Through this book, more and more people will enjoy Chine cuisine and get to know the culture behind the food." —Tony Lu, Chef, Fu1015, No. 16, Asia's 50 Best

"There's something here for everyone." —Susan Jung, World's 50 Best Asia Academy Chair for Hong Kong, Macau and Taiwan

"Ever wanted to make your own dumplings? With this recipe, it's even easier - and delicious-er - than you'd think." —Smith Journal online

"Authentic and delicious Chinese recipes that are a far cry from your local takeaway... Easy-to-follow recipes, many with a few words on the dish's history, and the photography is vibrant and attractive. Over 30 regions and sub-regions are represented in this volume, showcasing a diversity that is not often obvious to Western eyes and taste buds... There is something for everyone, and an abundance of fascinating facts, too." —Juanita Coulson, The Lady

"In the tradition of bestselling Mexico, China is a magnificent insight into a cuisine. Featuring most than 650 recipes for delicious and authentic Chinese dishes, this authoritative book showcases culinary diversity of one of the world's richest and oldest cuisines." —The Hobson NZ

"Kei Lum and his wife of 38 years, Diora Fong Chan, have added their own special contribution to their country's culinary heritage with their spectacular 700-page gilt-edged epic, China: the Cookbook. Covering more than 30 Chinese regions and featuring more than 650 authentic, traditional recipes, it takes readers through many popular Chinese staples, along with rarely recorded regional specialties." —SBS Food online

"The latest offering from Phaidon's national cuisines series, China: The Cookbook will ease you into mastering one of the world's great cuisines." —Jetstar

"China: The Cookbook comes as a timely reminder of the extraordinary depth, diversity and often plain weirdness of that vast nation's food... China: The Cookbook has "one-stop reference" stamped all over it. A vast collection of recipes from every region." —The Weekend Australian