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China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers – Kei Lum Chan and Diora Fong Chan. From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu’s Drunken Chicken, this 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 and additional selected recipes from star chefs from around the world. Hardback. 720 pages. Published by Phaidon.

<p>China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country’s bestselling cookbook writers – Kei Lum Chan and Diora Fong Chan. From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu’s Drunken Chicken, this 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 and additional selected recipes from star chefs from around the world. Hardback. 720 pages. Published by Phaidon.</p>

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China - The Cookbook

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China - The Cookbook

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