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China: The Cookbook

China The Cookbook

China: The Cookbook

Kei Lum & Diora Fong Chan

ISBN 9780714872247


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.


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.




The Author


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.




Reviews, News & Interviews:


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