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China: The Cookbook

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The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter In the tradition of bestsellers including Mexico and The Nor The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter 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 uthoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-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.


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The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter In the tradition of bestsellers including Mexico and The Nor The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter 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 uthoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-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.

30 review for China: The Cookbook

  1. 4 out of 5

    Jesse De Angelis

    This is, as seems usual for Phaidon, a comprehensive but very sloppy cookbook. The recipe for Taro Paste with Ginkgo Nuts on page 632, for example, includes directions for preparing a lotus root despite there being no lotus root in the recipe. There are numerous errors like this, as well as smaller typos, throughout the book. This makes it hard to have confidence in any of the recipes. Additionally, the food photography seems not to actually match the dishes as described in the recipes, frequent This is, as seems usual for Phaidon, a comprehensive but very sloppy cookbook. The recipe for Taro Paste with Ginkgo Nuts on page 632, for example, includes directions for preparing a lotus root despite there being no lotus root in the recipe. There are numerous errors like this, as well as smaller typos, throughout the book. This makes it hard to have confidence in any of the recipes. Additionally, the food photography seems not to actually match the dishes as described in the recipes, frequently featuring garnishes, ingredients or sauces not mentioned in the text. There are also not very many descriptions of dishes, and the book has relatively few pictures. Strangely, most pictures are of the simplest or most familiar dishes, while the ones that were the most complex or unfamiliar to me generally didn't have an accompanying photo or a description of the food at all. The book is also fixated on the idea that there is no way readers in different English speaking countries could understand one another without constant explanation of every minor vocabulary difference. Every time the instructions mention a spatula, it's followed by "(fish slice)"; recipes constantly call for "scallions (spring onions)" and "ground (minced) pork". When nearly every ingredient, temperature, and kitchen implement is parenthetically explained, reading the recipes gets very annoying. This is all stuff, that if it needs to be specified at all, could easily happen once. All that said, there are a lot of delicious-seeming things, and most of what I've tried so far has worked out okay, though with frequent minor changes required in ingredient amounts and the like. With so many other interesting and comprehensive books about Chinese cooking available, though, I doubt this one will see much use from me. Like the majority of Phaidon cookbooks, this is more enjoyable as a piece of graphic design than it is as an actual cookbook. I think this is one to check out of the library, but not actually own.

  2. 4 out of 5

    Austin M. Kramer

    This book is definitely as wonderful and terrible as everyone says. The recipes are diverse, and accurate to my experience of regional cuisine in China. The translations of the dish names are probably inconvenient if you can't read the Chinese (always listed above the translation) and there are no transliterations, so if you don't read Chinese, you are out of luck for figuring out how to say it in Chinese. The ingredients are similarly poorly translated. With "Suan Cai Yu" just asking for "pickl This book is definitely as wonderful and terrible as everyone says. The recipes are diverse, and accurate to my experience of regional cuisine in China. The translations of the dish names are probably inconvenient if you can't read the Chinese (always listed above the translation) and there are no transliterations, so if you don't read Chinese, you are out of luck for figuring out how to say it in Chinese. The ingredients are similarly poorly translated. With "Suan Cai Yu" just asking for "pickled vegetables" they are presuming you understand what kind of pickles and what kind of vegetables. If you've eaten the dish before, you'll know what to do. If not, you'll be stabbing in the dark. It also doesn't explain much in terms of cooking techniques, regional cuisines, menu theory, or flavor combination aesthetics. In this regards, it is definitely inferior to the books by Fuchsia Dunlop, Carolyn Phillips, or even classics by Eileen Lo. But while those books explain the overall culture of Chinese cuisine, none of them have a recipe for Pork Lungs and Apricot Pit soup. And for that, holy crap Phaidon, I salute you. Ultimately, this book will be of great use to people who are already familiar with Chinese cuisine, and have an interest in obscure or regional recipes that fall outside of their personal cooking experience. Or for people who have already mastered a lot of the mainstream cookbooks about China and are looking to add greater diversity to their repertoire. It's a mess, but a glorious mess.

  3. 4 out of 5

    Amber

    This book is huge and hugely fascinating. The recipes are mostly approachable for the average home cook who actually likes cooking and trying new recipes. Very beautiful book with great pictures, history, and culture. Did you know that only 11% of the land is suitable for agriculture in China? There are 34 provinces/regions with 56 indigenous nationalities. Many of the cuisines have 2,000 year or older histories. The variety is amazing. I feel like I barely scratched the surface of this culinary This book is huge and hugely fascinating. The recipes are mostly approachable for the average home cook who actually likes cooking and trying new recipes. Very beautiful book with great pictures, history, and culture. Did you know that only 11% of the land is suitable for agriculture in China? There are 34 provinces/regions with 56 indigenous nationalities. Many of the cuisines have 2,000 year or older histories. The variety is amazing. I feel like I barely scratched the surface of this culinary culture.

  4. 4 out of 5

    Zoe's Human

    This has wonderful intros that provide regional and historical context for the many Chinese cuisines. The recipes are clear and straightforward. However, as it turns out, it isn't just American-style Chinese food that I don't like. Chinese food, much like German food, is simply too meat-heavy and sweet for my palate. It was very interesting to read through this though and gain a better insight into the food of this part of the world. Some of the ingredients may be challenging to obtain depending This has wonderful intros that provide regional and historical context for the many Chinese cuisines. The recipes are clear and straightforward. However, as it turns out, it isn't just American-style Chinese food that I don't like. Chinese food, much like German food, is simply too meat-heavy and sweet for my palate. It was very interesting to read through this though and gain a better insight into the food of this part of the world. Some of the ingredients may be challenging to obtain depending on where you live.

  5. 4 out of 5

    Coco

    Its a large book. It doesnt have many illustrations Most of these recipes would not be appreciated by non-chinese There are recipes that require pork jowls,soft shell turtle,pork lungs,fish belly etc, this is a cookbook for very serious chinese cooking. Of course, there are many doable recipes but even if I look at cooking chicken in black bean sauce, it requires "puning bean paste",ginger juice,sesame paste,"Pork fat back " amongst other ingredients Even some of the recipes that seem familiar, might Its a large book. It doesnt have many illustrations Most of these recipes would not be appreciated by non-chinese There are recipes that require pork jowls,soft shell turtle,pork lungs,fish belly etc, this is a cookbook for very serious chinese cooking. Of course, there are many doable recipes but even if I look at cooking chicken in black bean sauce, it requires "puning bean paste",ginger juice,sesame paste,"Pork fat back " amongst other ingredients Even some of the recipes that seem familiar, might have an ingredient(s) that you have to hunt down. Unless you have a lot of time to shop, investigate ingredients and cook, this would be unsuitable. If you are Chinese, you have some knowledge of ingredients and like cooking, then this is a suitable cookbook. A smaller sized cookbook,with illustrations and familiar ingredients is a cookbook I would use. Part of the joy of cooking,should be that you arent exhausted at the end of the process. This is not a cookbook , I could use and I cannot think of anyone within my family or friends who would find it useful to cook with.

  6. 5 out of 5

    Cynthia

    Just bought this book on sale for 15 dollars. Thought it was a great deal but now not very sure about it since i had tried my first recipe from the book. The taste is very strong thought they print the wrong portion.it was kind complicated to follow. So it is very annoying if they give the wrong portion. It give me not good confidence to try out their other recipes.

  7. 5 out of 5

    sves yvonne

    An okay cookbook for ideas and inspiration

  8. 4 out of 5

    Dray

    Very well presented compendium of Chinese dishes arranged by main focus or ingredient. There is a nice emphasis on regional cuisines.

  9. 4 out of 5

    JillB

    Excellent range of recipes with interesting information about each region

  10. 5 out of 5

    Emil Kraft

    Essential; recommended to me by a famous chef. I've made/enjoyed dozens of these recipes. My Chinese friends are always impressed. Essential; recommended to me by a famous chef. I've made/enjoyed dozens of these recipes. My Chinese friends are always impressed.

  11. 4 out of 5

    EditorDevil

    此書作者陳紀臨,乃香港飲食文化名家陳夢因(前《星島日報》總編輯,筆名特級校對)次子,曾出版過中文食譜。 中國人做飯,不像西方人,像搞化學實驗一樣,樣樣講求份量、溫度,失之毫釐,繆以千里。看過陳紀臨幾本中文食譜,依樣葫蘆,發覺他在份量上也很精準,而且不時會有小竅門。依着他的方法,雖不至於成廚神,但也能做出似模似樣的好菜。 當年此書一出,馬上下手購之,雖然是英文,但依然很有水準。只是不諳中菜的人看,就可能有點難度。只因中菜食材的英文名字沒有統一,單是黑醋也有幾種,用錯了,煮出來自然差天共地。至於文字有誤,可能在下走狗屎運了,暫時沒有發覺。 轉台時間,改寫英文評語幾句: It's a MUST cookbook for serious Chinese cooking. Are you serious? Yes, of course. 此書作者陳紀臨,乃香港飲食文化名家陳夢因(前《星島日報》總編輯,筆名特級校對)次子,曾出版過中文食譜。 中國人做飯,不像西方人,像搞化學實驗一樣,樣樣講求份量、溫度,失之毫釐,繆以千里。看過陳紀臨幾本中文食譜,依樣葫蘆,發覺他在份量上也很精準,而且不時會有小竅門。依着他的方法,雖不至於成廚神,但也能做出似模似樣的好菜。 當年此書一出,馬上下手購之,雖然是英文,但依然很有水準。只是不諳中菜的人看,就可能有點難度。只因中菜食材的英文名字沒有統一,單是黑醋也有幾種,用錯了,煮出來自然差天共地。至於文字有誤,可能在下走狗屎運了,暫時沒有發覺。 轉台時間,改寫英文評語幾句: It's a MUST cookbook for serious Chinese cooking. Are you serious? Yes, of course.

  12. 5 out of 5

    K.

    now I have to equip myself with a steamer and three kinds of vinegar

  13. 5 out of 5

    Karen

    Once again, I have added a cookbook to my reading list. This is a monster tome with lots of text, besides the recipes, so I felt it deserved a place on my list. However, this is beyond varsity, and many of the recipes may be out of reach for North American cooks. I live in a city with a vast Asian (largely Chinese) population, with access to many unfamiliar ingredients, but I have never heard of a lot of the ingredients that are essential to most of these recipes. There were a few I thought I mi Once again, I have added a cookbook to my reading list. This is a monster tome with lots of text, besides the recipes, so I felt it deserved a place on my list. However, this is beyond varsity, and many of the recipes may be out of reach for North American cooks. I live in a city with a vast Asian (largely Chinese) population, with access to many unfamiliar ingredients, but I have never heard of a lot of the ingredients that are essential to most of these recipes. There were a few I thought I might try, but I feel exhausted just thinking about it. So, I'll return it to the library and maybe take it out again when I feel more ambitious, not just about working with these strange (to me) foods, but also shopping for them! It's a beautiful book though, and well worth the time it took to read through it thoroughly.

  14. 5 out of 5

    Ophelia

  15. 5 out of 5

    LXV

  16. 5 out of 5

    Grace

  17. 5 out of 5

    Ashley Joseph Whitney

  18. 4 out of 5

    michael lowell

  19. 5 out of 5

    Andrew Galbraith

  20. 5 out of 5

    indra

  21. 5 out of 5

    Carissa

  22. 4 out of 5

    Nic

  23. 5 out of 5

    Andyinstant

  24. 4 out of 5

    Emily Wagner

  25. 4 out of 5

    Annah

  26. 5 out of 5

    Tom Carter

  27. 5 out of 5

    Janne Huovilainen

  28. 4 out of 5

    Natalie Egan

  29. 4 out of 5

    Mogens Hallwyl

  30. 5 out of 5

    Marta Jinga

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