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 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.
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.
- With an extensive knowledge of all eight major regional Chinese cuisines, Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China.
Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a huge influence on Chinese culinary culture.
Key Selling Points - The most comprehensive guide to the world's best-loved and oldest cuisine - More than 650 authentic, traditional recipes from every region of the country, compiled by two bestselling Chinese cookbook writers - Each recipe is tested for accuracy and is easy to follow at home, with explanations of Chinese ingredients, suggestions for alternatives for specialist items, and cooking techniques - Featuring stunning production values with giltedging, tonal ribbons, gold foiling, and a ceramicglaze effect, in one sumptuous package
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