Available later this month, China: The Cookbook, is the definitive cookbook bible and comprehensive guide to the world’s best loved and oldest cuisine. Featuring more than 650 recipes of 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 numerous minor regions.
The cookbook has been compiled by bestselling Chinese food writers, Kei Lum Chan and Diora Fong Chan who are both regarded as top culinary authorities within China due to their extensive knowledge of regional Chinese cuisines. Kei Lum is also the son of Mr Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that had a huge influence of Chinese culinary culture.
The book 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.
Each recipe has been tested for accuracy and are easy to follow at home, with explanations of Chinese ingredients, suggestions for alternatives for specialist items, and cooking techniques
Alongside the beautifully presented recipes the book itself has a very impressive feel with gilt-edging, tonal ribbons, gold foiling and a ceramic glaze effect on the cover. All in all it’s a very sumptuous package.
China: The Cookbook by Kei Lum Chan and Diora Fong Chan is published by Phaidon. It is available for pre-order now and will be available for shipping on 19th September 2016