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China: The Cookbook


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


Kei Lum and Diora Fong Chan


Editions:

Price: USD$49.95

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.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.



SPECIFICATIONS:

Format: Hardback
Size: 270 x 180 mm (10 5/8 x 7 1/8 in)
Pages: 720 pp
Illustrations: 150 illustrations
ISBN: 9780714872247

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.

As featured in The Daily Telegraph, Departures, Newsweek, OUT, Saga, the San Antonio Express-News, Saveur, the South China Morning Post, The Sunday Times, The Vancouver Sun, Wallpaper, and on The A.V. Club, Tastebook, and Tasting Table; heard on 300 NPR stations nationwide on PRI's The World, BBC Radio 4, Portland's KLCK Gorge News Center, and Heritage Radio; seen on Seattle's New Day Northwest/KING-TV

"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

"Don’t miss Phaidon’s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." —Tom Parker Bowles, Mail on Sunday

"[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 *

"A serious approach to this complex cuisine in a gorgeously collectible book." —Harper's Bazaar

"Sweet and sour pork from the local Chinese restaurant still Mum's secret shame? Up her home-cooking game, and let your stomach reap the rewards." —Elle

"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

"Collates many recipes from all regions of China... A sumptuous tour. The recipes are clear to follow and the pictures are mouthwatering."—SeenLondon.com

"Comprehensive and fascinating... A stunning cookery book... The recipes themselves are refreshingly accessible... This is a recipe book I think anyone with an interest in Chinese food NEEDS. And, it's perfect timing - with Christmas just over a month away." —London-Unattached.com, Fiona McLean

"Let me say this right up front: this is an amazing book, incredibly comprehensive, the recipes work and, although some recipes are very involved, most of it is achievable at home... Buy it! This is incredibly good value for money!" —Australian Gourmet Pages

"With more than 650 recipes, from 33 different regions and sub-regions, this cookbook is an impressive collection of delicious and authentic Chinese dishes that can be easily recreated by you at home." —Mindfood Aus/NZ

"Epic." —Vancouver Sun

"China: The Cookbook is an authentic look at traditional recipes from across China's 30 distinct regions." —The Australian Women's Weekly

"Husband-and-wife duo Kei Lum Chan and Diora Fong Chan have produced China: The Cookbook, an encyclopaedic volume that covers wide-ranging dishes from the country's many regions in 700 pages. The menu is as diverse as the population, ranging from familiar staples to lesser-known recipes." —Good Food

"China: The Cookbook is the latest in Phaidon's hugely successful national cuisine series. From the firsts in the collection, the critically acclaimed The Silver Spoon, to the New York Times bestseller Mexico: The Cookbook and The Nordic Cookbook by chef Magnus Nilsson, this series has been pioneering in its scope. We loved the introduction to authentic recipes perfect for both home cooks and chefs alike. The book is beautifully designed and features specifically commissioned photography to visually celebrate the culture and vibrancy of China." —Gastrology

"If you're to authoritatively write about the three dozen or so regional cuisines within China, you'd need a book so comprehensive it could double as a weapon against medium-sized rodents... [With] Kei Lum and Diora Fong Chan's China: The Cookbook... [you're] delving deep beyond the obvious." —The A.V. Club

"Definitive" —Crumbs

"This is an instant classic, a comprehensive Chinese cookbook that explores the eight regional cuisines and gives a great overview of the many flavors of China. If your food lover already knows that General Tso's Chicken is an American invention and wants to explore the real stuff, this is the book to get started." —San Antonio Express-News

"For a while now I've been searching for a book that could really teach me about authentic Chinese cuisine. Then China: The Cookbook by Kei Lum and Diora Fong Chan showed up... I've learned tips that have improved some of my kitchen fundamentals like stock making and cooking with white rice, and also become more familiar with the art of the cleaver." —Saveur Online

"Husband-and-wife duo Kei Lum Chan and Diora Fong Chan have produced China: The Cookbook, an encyclopaedic volume that covers wide-ranging dishes from the country's many regions in 700 pages." —The Canberra Times

"An ode to Chinese cuisine, which foodies can (re)discover through more than 650 mouth-watering recipes." —OUT Online

"China is as much a cookbook as it is a field guide to China, offering 650 recipes (the book is a staggering 720 pages) that span 33 provinces; each recipe is labeled by region and written with detailed clarity helpful to the novice. The fact that it's also artfully packaged makes it all the more giftable." —Tastebook

"This colossus is perhaps THE oracle of Chinese cuisine - it encompasses virtually every dish, every region, every flavor of the country's diverse food... Whether you're a seasoned cook or still don't quite know how to do a quick stir-fry, this encyclopedic collection covers it all in easy-to-follow language, complete with cultural and geographical introductions." —Omnivore's Cookbook

"Great for alternative festive bird recipes. It also doubles up nicely as a smart coffee-table book." —Dipal Acharya, commissioning editor

"A Chinese food masterclass from the experts... Designed to offer a foothold for the novice Chinese cook. There is also great - but succinct - background so you're not cooking in a vacuum." —Telegraph.co.uk

"China is home to some of the most diverse cuisine in the world. China: The Cookboo is an excellent compendium for any home cook looking to explore the nuances of Chinese food. Chinese cuisine is rich in culture and steeped in history. These recipes give a taste of many corners of China that few outsiders have a chance to experience." —ChefChan Yan Tak, Lung King Heen, Four Seasons Hong Kong

"This exquisite, encyclopedic tome is like Chinese food's answer to Leith's Cookery Bible... A must-have guide for the shelves of Chinese cuisine lovers." —Dish (NZ)

"This blockbuster provides everything you need to whip up authentic Chinese cuisine. We're big fans of the minimal design." —Real Living

"With its classily simply mint green cover, gold-leaf-edged pages and incredible wealth of information, this is a book to treasure; one to cook back to time and time again." —Cuisine

"Whenever Phaidon put out a region-specific title, you pay attention. And true to game, this is nothing short of encyclopedic in its coverage of one of the world's most loved and oldest cuisines and its rich culinary history." —Khoollect

"Packed with history and culture. At first glance the unusual ingredients and recipes might be a little off-putting for kitchen beginners, but flick through the gold-sprayed pages and beautiful photographs and you'll find recipes for your takeaway favourites. If you love Chinese food and want to immerse yourself in it, this is the book for you." —Domestic Sluttery

"Handsome... A comprehensive reference work - sumptuously produced." —TLS (Times Literary Supplement)

"It's safe to say my local Chinese takeaway is going to be feeling rather neglected from now on." —expressandstar.com

"My local Chinese takeaway does know me by name. But that might be about to change, thanks to a new opus of Chinese cooking... It's a misconception that Chinese cooking is nightmarishly difficult." —The Irish Times online

"Be transported to Asia with China: The Cookbook. This vast tome of more than 650 recipes is a shortcut to authentic Chinese cooking." —Absolutely magazine group

"[A] beautiful new book on Chinese cooking... It's a useful, hefty volume for your cookbook collection." —The Pittsburgh Post-Gazette

"If you're looking to expand your recipe repertoire then why not get a little adventurous with Asian style cooking... Beautiful... A luxurious addition to your cookery book shelf." —Times of Tunbridge Wells

"[A] beautiful new book on Chinese cooking... It's a useful, hefty volume for your cookbook collection." —Pittsburgh Post Gazette

"The ultimate Chinese cookbook." —Independent.co.uk

"This luxurious 720-page, gilt-edged book is a comprehensive guide to the oldest cuisine in the world... As well as the recipes, it's packed with fascinating information about Chinese culinary culture and its history." —Choice

"A big volume. One of the most complete guides on the subject ever published." —Il Venerdi di Repubblica

"This is the latest offering from Phaidon in an ambitious series of books about the cuisines of individual countries. An authoritative, not to mention exhaustive, almanac of the history tradition and recipes... If you can't find the dish you want to make here, there's probably a good reason... If you've every wondered how to get that authentic fragrance to your noodle soup of how they really flavour spare ribs, this is just the beginning of the adventure. The new Chinese cookery bible."—The Guardian (Cook)

"With upwards of 650 recipes and beautiful images, this is a portal into the world of authentic Chinese cuisine, and a guide to discovering new tastes in the home kitchen."—UK.askmen.com

"Don’t miss Phaidon’s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." —Tom Parker Bowles, Mail on Sunday

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

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

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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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