Author(s): Kei Lum Chan
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 twelve 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.
Traditional (and modern) Chinese restaurants are thriving as the growing middle class and the new availability of ingredients from around the world have generated new demand.’ – New York Times ‘Whenever I attempt to cook a Chinese meal, however ineptly, it makes me think the Chinese really know how to eat. From the delicate knife work to the balance of fl avours, everything seems so well designed, both for health and pleasure.’ – Bee Wilson, Telegraph ‘There are over 45,000 Chinese restaurants currently in operation across the USA. This number is greater than all the McDonald’s, KFCs, Pizza Huts, Taco Bells, and Wendy’s combined.’ – TIME ‘If the popularity of a cuisine were the benchmark of its quality, you’d have to say Chinese food is a clear winner, loved from the Australian outback to small-town Peru and New York City.’ – Guardian
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.