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China: The Cookbook

China: The Cookbook

Phaidon
№362
£39
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Experts Say

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

Why It Made The List

Vast, refined and quietly authoritative, this is a book that makes the sheer scale of Chinese cooking feel exciting rather than intimidating. It moves confidently across regions, techniques and traditions, showing how everyday dishes and celebratory food sit side by side with clarity and purpose. This new edition is a pleasure to handle too, bound in a rich red cover with gilt-edged pages that give it real presence on the shelf. Inside, the photography and layout stay restrained, letting ingredients, methods and rhythms of cooking take the lead. Grounded, inviting and deeply rewarding, it’s a book that encourages curiosity and keeps revealing new layers every time you return to it.

 

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SPECIFICATIONS

Title: China: The Cookbook
Author: Kei Lum Chan and Diora Fong Chan
Format: Hardback
Dimensions: 27 × 18 cm
Page Count: 720
Illustration Count: 150
Recipe Count: More than 650 recipes
Cover Detail: Red cover with gilt edging
Publisher: Phaidon
Cuisine Coverage: Eight major regions and twelve minor regions, plus selected recipes from star chefs worldwide

MORE DETAIL

China: The Cookbook is Phaidon’s large format reference cookbook dedicated to the full breadth of Chinese regional cuisine.

It is written by Kei Lum Chan and Diora Fong Chan, two authors known for documenting traditional Chinese cooking with depth and accuracy.

The book contains more than 650 recipes, organised to represent China’s major culinary regions and cooking styles.

Recipes range from well known dishes such as Sichuan mapo, Cantonese roast meats and Shanghai red braised pork, to less familiar regional specialities including hand pulled noodles, dumplings, rice dishes and preserved vegetable preparations.

Techniques covered span everyday home cooking and more involved processes, including stir frying, steaming, braising, roasting and slow simmering.

It is published as a hardback edition with 720 pages and 150 illustrations, designed as a long term kitchen reference rather than a quick read.

The book measures 270 mm by 180 mm, giving enough space for clear layouts and readable recipes on a worktop or shelf.

SHIPPING AND RETURNS

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RETURNS

We offer 100-day returns, provided items are returned in a perfectly re-sellable condition (undamaged and in original condition with tags/packaging). For more detailed information on conditions of return and the process involved, please see our Returns policy page.

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