4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #1 Soy Sauce Chicken

Could this tasty chicken dish bring you prosperity in 2017? Our simple recipe makes it fun to find out
4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #1 Soy Sauce Chicken

4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #2 Lettuce Wrap with Oysters

Discover why, thanks to Chinese wordplay, a delicious dish like this could also boost your professional life in 2017
4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #2  Lettuce Wrap with Oysters

4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #3 Stir-fried Shanghai Noodles

Could these long noodles lead to a long life as folklore suggests? Our China The Cookbook co-author thinks so!
4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #3 Stir-fried Shanghai Noodles

4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #4 Laughing Donut Holes

Want a smile on your face throughout 2017? Then try this simple Chinese snack, believed to help you find happiness
4 Dishes for a Healthier, Happier and Wealthier Chinese New Year #4 Laughing Donut Holes

Chek Mok Kit Keung's Guide to Chinese New Year

The Shang Palace chef on how to make your Chinese New Year celebrations momentous - and memorable!
Chek Mok Kit Keung's Guide to Chinese New Year

Tony Lu's Guide to Chinese New Year

The Yong Yi Ting chef on how to make your Chinese New Year celebrations momentous - and memorable!
Tony Lu's Guide to Chinese New Year
China: The Cookbook
 
China: The Cookbook

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.


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