Go beyond spring rolls and General Tso’s Chicken…
Instead of ordinary take-out, cook in with these surprisingly simple and authentic make-at-home
CHINA: THE COOKBOOK
The definitive guide to Chinese home cooking
An accessible and authoritative collection featuring 650 delicious and authentic Chinese recipes, all meticulously selected and tested for the home kitchen, accompanied by explanations of Chinese ingredients, and easy-to-implement suggestions for alternatives to specialty items
Decades ago it may have been challenging to find basic Chinese ingredients, even in specialty Asian markets, but today cooking authentic Chinese food has never been easier. Items such as bok choy, hoisin sauce, and glutinous rice— once considered exotic ingredients—are now commonplace in the aisles of most general supermarkets.
Thoroughly researched and curated by Chinese culinary experts Kei Lum Chan and Diora Fong Chan, CHINA: THE COOKBOOK guides readers through the vast realm of authentic Chinese home cooking. Recipes are clearly laid out and explained in accessible terms, inviting home cooks of all levels to expand their menu and providing them with the information they need to delve into this ever-popular cuisine. The dishes range from familiar favorites that can be found on most restaurant menus such as Dim Sum (which, translated, means “touch the heart”) and Sweet and Sour Spare Ribs to lesser-known regional family recipes including Jiangsu’s Drunken Chicken and Fujian Fried Rice.
In addition, there is a section in the front detailing the differences between the eight regional cuisines and 33 sub-regional cuisines in China. And, at the end, there is a section featuring recipes from award-winning Chinese chefs from around the world – Hong Kong, Melbourne, San Francisco, Vancouver, B.C., New York and London.
ABOUT THE AUTHORS: Kei Lum Chan and Diora Fong Chan are the bestselling authors of 17 cookbooks and are regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist, editor-in-chief and food critic of a prominent Hong Kong newspaper, who authored “Food Classics,” published in 1953 and still in print today, long considered the Chinese food bible. They live in Hong Kong.
To hear our interview by phone from Hong Kong, click on the grey podcast bar below.