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By: (Author) Diora Fong Chan , (Author) Kei Lum Chan
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''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 global broadcaster
The definitive cookbook bible of the worlds most popular and oldest cuisine
Now available with a new lush red cover with gilt edging,China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the countrys bestselling cookbook writers.
From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsus Drunken Chicken, this authoritative book showcases the culinary diversity of the worlds 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.
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