China: The Cookbook

The definitive, authoritative bible of authentic Chinese cuisine—now updated with an elegant red cover and gilded page edges.

Praised by culinary icon Ken Hom, China: The Cookbook gathers over 650 meticulously researched recipes capturing the immense diversity of the world’s oldest food culture. Spanning all eight major culinary regions and twelve minor traditions, this comprehensive volume features everything from beloved classics like Sweet and Sour Spare Ribs and Dim Sum to regional treasures like Fujian Fried Rice and Drunken Chicken. Rich in technique, culture, and culinary history, it is an essential visual centerpiece and recipe reference for any home cook’s collection.