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Asian Cookbook Collection


Discover the delicious flavours of China, India and Thailand with this three volume cookbook set


Editions:

Price: USD$149.85 USD$104.95

This collection includes:

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 33 regions and sub-regions.

SPECIFICATIONS: 270 x 180 mm (10 5/8 x 7 1/8 in) | Pages: 976 pp | Illustrations: 600 illustrations


India: The Cookbook: Doing for India what The Silver Spoon did for Italy and 1080 Recipes did for Spain, India contains 1,000 easy-to-follow, authentic recipes covering the length and breadth of the country.

India is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India.

SPECIFICATIONS: 270 x 180 mm (10 5/8 x 7 1/8 in) | Pages: 960 pp | Illustrations: 235 illustrations

Thailand: The Cookbook: The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.

Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe - dishes of this vibrant and diverse country.

SPECIFICATIONS: 270 x 180 mm (10 5/8 x 7 1/8 in) | Pages: 704 pp | Illustrations: 200 illustrations



SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 720 pp
Illustrations: 150 illustrations
ISBN: COLLECT100043C

China: The Cookbook

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.

Thailand: The Cookbook

Jean–Pierre Gabriel, photographer and food writer, has spent over three years visiting every region of Thailand to collate and photograph this unique collection of recipes from authentic Thai cooks. During his travels Jean-Pierre visited Thai homes, markets and restaurants to sample delicacies that vary from simple street food to elaborate palace cuisine and bring them together in this unique volume.

India Cookbook

Pushpesh Pant was born in Nainital, northen India, and is now a professor at the Jawaharlal Nehru University in New Delhi. A regular recipe columnist and author of many cookbooks in India, he has spent two decades collecting authentic family recipes from all over the subcontinent, which have been carefully edited, tested and collated to produce a remarkable collection documenting the rich diversity of Indian cuisine.

On China: The Cookbook:

"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

On India: The Cookbook:

"Beautifully-designed... Indispensable information on ingredients and equipment... anages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language."—Good Things

On Thailand: The Cookbook:

"The ultimate encyclopedia of Thai cuisine."—Smithsonian.com

"Jean-Pierre Gabriel’s beautiful and ambitious Thailand: The Cookbook extracts 500 recipes from the country’s most seasoned home cooks. Your coffee table will thank you."—Bon Appetit

"Sponsored by the Royal Thai Government, Thailand: The Cookbook is filled with more than 500 easy-to-follow recipes and color photographs – and as long as you own a steamer and a wok, you can recreate Gabriel’s journey at home."—CoolHunting

"Gabriel’s luscious photos capture the beauty of Thailand’s people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book... A beautiful collection."—Publishers Weekly

"French author and photographer Jean Pierre Gabriel traveled in Thailand for three years to produce Phaidon's latest masterpiece, Thailand: The Cookbook. From street food to home cooking, it's a celebration of what makes Thai food culture truly special."—Tasting Table

On China: The Cookbook:

"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

On India: The Cookbook:

"Beautifully-designed... Indispensable information on ingredients and equipment... anages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language."—Good Things

On Thailand: The Cookbook:

"The ultimate encyclopedia of Thai cuisine."—Smithsonian.com

"Jean-Pierre Gabriel’s beautiful and ambitious Thailand: The Cookbook extracts 500 recipes from the country’s most seasoned home cooks. Your coffee table will thank you."—Bon Appetit

"Sponsored by the Royal Thai Government, Thailand: The Cookbook is filled with more than 500 easy-to-follow recipes and color photographs – and as long as you own a steamer and a wok, you can recreate Gabriel’s journey at home."—CoolHunting

"Gabriel’s luscious photos capture the beauty of Thailand’s people, food, and landscape and rounds out this stellar compilation. Armchair travelers and cooks at all levels will welcome this remarkable book... A beautiful collection."—Publishers Weekly

"French author and photographer Jean Pierre Gabriel traveled in Thailand for three years to produce Phaidon's latest masterpiece, Thailand: The Cookbook. From street food to home cooking, it's a celebration of what makes Thai food culture truly special."—Tasting Table

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ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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