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The book will have light, light to moderate or even moderate wear to the front and back covers. There maybe repairs with clear tape to edges and/or dust jackets. All pages and cover are intact (including the dust cover, if applicable).Spine may show signs of wear. Pages may include limited notes and/or highlighting. Used good condition library books will have stamps and stickers present. Textbooks will not include access codes, software or any supplemental materials. Box sets will include box and all good condition books.
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From the Publisher

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.

Soy Sauce Chicken

Preparation time: 10 minutes, plus 1 1/2 hours drying time

Cooking time: 1 hour

Serves: 4

Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.

Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1½ minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.

Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.

Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.

Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to ½ cup (4 fl oz/120 ml). Pour the sauce over the chicken, then serve with rice.

Ingredients

  • 1 (3 1/4 lb/1.5 kg) whole chicken
  • 1 tablespoon dark soy sauce
  • 2 cups (16 fl oz/475 ml) vegetable oil
  • 1/2 cup(4 fl oz/ 120 ml) light soy sauce
  • 4 oz/120 g rock sugar
  • 2 star anise
  • 3/4 oz/20 g ginger (about 1inch/2.5 cm length piece), sliced
  • steamed rice, to serve

The most comprehensive guide to the world’s best-loved and oldest cuisine


Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen


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

Description

Product Description

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 authoritative 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.

Review

As featured in The Daily Telegraph, Departures, Newsweek, OUT, Saga, the San Antonio Express-News, Saveur, the South China Morning Post, The Sunday Times, The Vancouver Sun, Wallpaper, and on The A.V. Club, Tastebook, and Tasting Table; heard on 300 NPR stations nationwide on PRI''s The World, BBC Radio 4, Portland''s KLCK Gorge News Center, and Heritage Radio; seen on Seattle''s New Day Northwest/KING-TV

"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

"Don’t miss Phaidon’s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." ―Tom Parker Bowles, Mail on Sunday

"[A] hefty and vital resource... This is a book dedicated to practicality... The majority of the book''s recipes are succinct and easy to shop for... Indispensable." ―Publishers Weekly, Starred Review *

"A serious approach to this complex cuisine in a gorgeously collectible book." ―Harper''s Bazaar

"Sweet and sour pork from the local Chinese restaurant still Mum''s secret shame? Up her home-cooking game, and let your stomach reap the rewards." ―Elle

"It''s hard to imagine the amount of work that must go into distilling the food of a country as wide and diverse as China into a single cookbook. It seems an impossible task, really, and yet Kei Lum Chan and Diora Fong Chan have pulled it off with aplomb... a comprehensive resource for any lover of Chinese cuisine." ―Departures

"If Guinness World Records 2017 were to have a section on the largest number of recipes collected, written and tested in a year, married writing partners Kei Lum Chan and Diora Fong Chan might step up for the prize... As well as being a definitive reference book, China: The Cookbook is intended as a manual for the home cook." ―Newsweek online

"A husband and wife team have written the definitive Chinese cookbook, with recipes from all of the country''s major cuisines, as well as lesser known dishes from Xinjiang, Tibet and Inner Mongolia." ―South China Morning Post (China)

"Discover the breadth of China''s cuisine... Suitable for novices as well experts." ―The Sunday Times, The Dish

"Curiosity about Chinese food continues to grow... If you haven''t a clue where to begin, here is your starting point. The design - clean-, spare - makes the content approachable... There are classic recipes - sweet and sour ribs, for example - and lesser known ones too, such as the irresistible Jiangsu''s drunken chicken." ―The Daily Telegraph, Weekend

"The secrets of Chinese cooking have been demystified by Diora Fong Chan and Kei Lum Chan." ―Prestige

"One of the most comprehensive tomes yet on Chinese food... An extraordinary endeavor." ―Legend

"The definitive Chinese recipe book." ―South China Morning Post

"The latest addition to Phaidon''s ever-growing list of national cuisine cookbooks-cum-bibles is China: The Cookbook. This is by far the most ambitious in the series... The Chans'' pride in their cuisine is understandable and evident in the words and tone of their writing... What they have created is a book that offers a window into a cuisine and culture older than most, yet still relatively unexplored by outsiders... A remarkable feat and, for anyone with an interest in Chinese cuisine, Asian cuisine, China and its people, and frankly food in general, it''s an indispensable tool." ―In Good Taste

"Learn how to do Chinese properly." ―Living North

"Through this book, more and more people will enjoy Chine cuisine and get to know the culture behind the food." ―Tony Lu, Chef, Fu1015, No. 16, Asia''s 50 Best

"There''s something here for everyone." ―Susan Jung, World''s 50 Best Asia Academy Chair for Hong Kong, Macau and Taiwan

"Ever wanted to make your own dumplings? With this recipe, it''s even easier - and delicious-er - than you''d think."―Smith Journal online

"Authentic and delicious Chinese recipes that are a far cry from your local takeaway... Easy-to-follow recipes, many with a few words on the dish''s history, and the photography is vibrant and attractive. Over 30 regions and sub-regions are represented in this volume, showcasing a diversity that is not often obvious to Western eyes and taste buds... There is something for everyone, and an abundance of fascinating facts, too." ―Juanita Coulson, The Lady

"In the tradition of bestselling Mexico, China is a magnificent insight into a cuisine. Featuring most than 650 recipes for delicious and authentic Chinese dishes, this authoritative book showcases culinary diversity of one of the world''s richest and oldest cuisines." ―The Hobson NZ

"Kei Lum and his wife of 38 years, Diora Fong Chan, have added their own special contribution to their country''s culinary heritage with their spectacular 700-page gilt-edged epic, China: the Cookbook. Covering more than 30 Chinese regions and featuring more than 650 authentic, traditional recipes, it takes readers through many popular Chinese staples, along with rarely recorded regional specialties." ―SBS Food online

"The latest offering from Phaidon''s national cuisines series, China: The Cookbook will ease you into mastering one of the world''s great cuisines." ―Jetstar

"China: The Cookbook comes as a timely reminder of the extraordinary depth, diversity and often plain weirdness of that vast nation''s food... China: The Cookbook has "one-stop reference" stamped all over it. A vast collection of recipes from every region." ―The Weekend Australian

"Collates many recipes from all regions of China... A sumptuous tour. The recipes are clear to follow and the pictures are mouthwatering."―SeenLondon.com

"Comprehensive and fascinating... A stunning cookery book... The recipes themselves are refreshingly accessible... This is a recipe book I think anyone with an interest in Chinese food NEEDS. And, it''s perfect timing - with Christmas just over a month away." ―London-Unattached.com, Fiona McLean

"Let me say this right up front: this is an amazing book, incredibly comprehensive, the recipes work and, although some recipes are very involved, most of it is achievable at home... Buy it! This is incredibly good value for money!" ―Australian Gourmet Pages

"With more than 650 recipes, from 33 different regions and sub-regions, this cookbook is an impressive collection of delicious and authentic Chinese dishes that can be easily recreated by you at home." ―Mindfood Aus/NZ

"Epic." ―Vancouver Sun

"China: The Cookbook is an authentic look at traditional recipes from across China''s 30 distinct regions." ―The Australian Women''s Weekly

About the Author

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.

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4.7 out of 54.7 out of 5
401 global ratings

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Top reviews from the United States

Jason
5.0 out of 5 starsVerified Purchase
The Food Bible of Chinese Cuisine
Reviewed in the United States on December 13, 2016
I''m quite surprised this book is not rated higher than what it currently is (4.1 as of 12/13/2016). This book is a gem and deserves nothing short of a full 5 stars. Why? It is a rare find. Rare in the sense that it is probably the MOST comprehensive cookbook of Chinese... See more
I''m quite surprised this book is not rated higher than what it currently is (4.1 as of 12/13/2016). This book is a gem and deserves nothing short of a full 5 stars. Why? It is a rare find. Rare in the sense that it is probably the MOST comprehensive cookbook of Chinese cuisine you will ever come across. From ingredients to recipes to techniques -- This book has you covered IN DEPTH! And speaking of recipes, nearly every region of China is represented in this book... Sichuan, Cantonese, Hunan, even Hakka -- Over 30 regions and over 650 recipes. IT''S ALL THERE! More than you could ever ask for, and probably far more than you''ll ever try cooking.

Now to address some of the unfair critical reviews here...

Someone gave 2 stars and said "nothing exciting if you already have basic Chinese cookbooks." Pffffft. How many other comprehensive Chinese cookbooks are out there with over 650 recipes that highlight 30+ regions, providing details about the ingredients and techniques to cook these dishes? You could literally spend thousands of dollars acquiring the cookbooks needed to cover what this gem contains.

And then there are two 3 star reviews that just say "good" or "okay for home cooking." I have no idea what those reviewers are looking for, but this is like the bible of Chinese cooking. It''s not just okay - It''s AMAZING! And regarding "okay" for home cooking... All I have to say is DUH! Clearly the author didn''t intend this book to be used by anyone other than a home cook; because let''s be honest, does a professional Chinese cook need to be schooled on techniques and ingredients? I don''t think so.

So in closing, if you are looking for the one book to be your everything of Chinese cuisine, this is it. You will find a wide variety of tasty recipes that are mostly easy, but some will require more effort. As mentioned earlier, you''ll also learn more about ingredients and technique, and at the end of the day you''ll probably develop a greater respect of Chinese cuisine based on the diversity of the dishes between regions. And to top it all off, you will get a workout handling this book because it''s big and heavy -- It''s quality!
77 people found this helpful
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Zdzislaw Nagengast
5.0 out of 5 starsVerified Purchase
Finally - The Definitive Chinese Cookbook
Reviewed in the United States on September 16, 2016
Over the years I''ve looked for a truly comprehensive book on Chinese cuisine; I am happy to say that I have finally found a cookbook that does justice to an amazing cuisine. I apologize if I seem overly effusive but this is a great book. The book starts with a brief history... See more
Over the years I''ve looked for a truly comprehensive book on Chinese cuisine; I am happy to say that I have finally found a cookbook that does justice to an amazing cuisine. I apologize if I seem overly effusive but this is a great book. The book starts with a brief history of the Chinese food culture, then gives an overview of the primary culinary regions and a quick review of classic Chinese cooking techniques and equipment. The best forty pages of content I''ve read in a long time. No fluff, no hyperbole.

The recipes, and there are over 600 of them, cover the full range of topics, appetizers and salads, soups, fish and seafood. poultry, meat, vegetables, tofu and eggs, rice and noodles, and desserts. The book also has a very small section of recipes from famous Chinese chefs from around the globe. It closes with a good glossary and index. I believe that even a novice cook can do well with most of the recipes. A more experienced cook will have no issues following them and improvising with them.

I have already tried three of the recipes and they did not disappoint. What I really liked about the recipes, other than the finished product, was how simple and straightforward the instructions were. I reviewed another hundred or so recipes and found that they were equally straightforward and easy to grasp. I have been a student of Chinese cooking for several years and lived in Asia for part of my life. I found the recipes that I read to be faithful to what I was taught. I can''t say that about most Chinese cookbooks.

I also want to praise and thank the authors and the publisher, for giving us a book that is full of content, not fluff. No glossy art photos, no wasteful white space. You will usually find two recipes per page. It drives me crazy when I see cookbooks that waste paper and do nothing but add cost. The CIA cookbooks are the worst examples of this.

If you love Chinese cuisine; if you want to explore its rich culinary diversity; if you want to become a more authentic cook then buy this book. It will be one of the best investment you will make.
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Amazon Customer
5.0 out of 5 starsVerified Purchase
You''''ll use this a lot
Reviewed in the United States on February 23, 2020
I have15 to 20 Asian cookbooks, mostly Chinese but some Japanese and so on. As a Chinese cookbook, this is top-notch. Recipes aren''t too exotic (no eye of newt or whatever the Chinese equivalent is), but look pretty reasonable to make and tasty. What more does one want... See more
I have15 to 20 Asian cookbooks, mostly Chinese but some Japanese and so on. As a Chinese cookbook, this is top-notch. Recipes aren''t too exotic (no eye of newt or whatever the Chinese equivalent is), but look pretty reasonable to make and tasty. What more does one want in a cookbook? (well, I would like that recipe for Hong Kong steak from a certain Chinese restaurant in Chicago, but I didn''t expect to find that here and didn''t, alas, but found lots other good stuff...)
6 people found this helpful
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Tess
5.0 out of 5 starsVerified Purchase
this heirloom quality tome is a joy to hold and just flip through randomly
Reviewed in the United States on March 17, 2017
An exquisite presentation of Chinese cuisine, this heirloom quality tome is a joy to hold and just flip through randomly. Yet the information it contains is detailed and well documented. This may not be the best cookbook for beginners nor is every recipe it contains... See more
An exquisite presentation of Chinese cuisine, this heirloom quality tome is a joy to hold and just flip through randomly. Yet the information it contains is detailed and well documented. This may not be the best cookbook for beginners nor is every recipe it contains appropriate for busy work schedules. Nevertheless, time spent perusing its gilded pages will be rewarded with an increased understanding and appreciation for advanced cooking techniques. The author describes methods of food preparation which are universal and applicable to most cooking styles. So whether you are looking for a specific recipe such as a fried chicken with General Tso''s Honey or need to up your game with stir fry, you will find it here. That is if you don''t lose your weekend in its beautiful pages.

This book would make a wonderful gift for someone who loves culture, China, cooking and reading about these things.
10 people found this helpful
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Riley
4.0 out of 5 starsVerified Purchase
An extensive book with a few flaws
Reviewed in the United States on November 26, 2020
This book is well written, with nicely detailed instructions that should be good even for beginners, while containing a few advanced recipes that will provide interest for the experienced cook. My main gripe is that, while the book is extensive, it does have a... See more
This book is well written, with nicely detailed instructions that should be good even for beginners, while containing a few advanced recipes that will provide interest for the experienced cook.

My main gripe is that, while the book is extensive, it does have a fair amount of ''filler recipes.'' For example, you could probably combine the various ''rice/noodle with chicken/fish/pork/beef'' recipes into a single item and save a few pages. They even included a recipe for ''steamed rice,'' which is (basically) "put rice in rice cooker, turn on rice cooker."

I mean, that is how you properly cook rice, but I hope that most people can figure that out from the directions on the bag.
One person found this helpful
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Hyo
4.0 out of 5 starsVerified Purchase
Very complete cookbook
Reviewed in the United States on June 15, 2019
This has a wide variety of recipes. The ones I''ve tried are very good. As with most cookbooks, more pictures would be better, but what keeps it from a 5 out of 5 is the index; as an example, instead of listing "chow fun" it lists "rice noodles", so even know the Chinese... See more
This has a wide variety of recipes. The ones I''ve tried are very good. As with most cookbooks, more pictures would be better, but what keeps it from a 5 out of 5 is the index; as an example, instead of listing "chow fun" it lists "rice noodles", so even know the Chinese name of a class of dishes won''t help much. Still, very much recommended.
4 people found this helpful
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C. LEE
3.0 out of 5 starsVerified Purchase
lot of recipes
Reviewed in the United States on March 15, 2021
Only complaint. Is this book is so thick & too heavy . Cover start to tear off on the top. photo are so so taken, very few photo. not gloss. But lot of recipes.
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Lintuf
4.0 out of 5 starsVerified Purchase
Great cookbook very thorough-only thing I wish were ingredients substitutions ...
Reviewed in the United States on June 16, 2017
Great cookbook very thorough-only thing I wish were ingredients substitutions for the more exotic recipes but NYC has a myriad of Asian markets for searching..ordered a second copy for my niece with Chinese food addiction. She can now create her own meals without added msg,... See more
Great cookbook very thorough-only thing I wish were ingredients substitutions for the more exotic recipes but NYC has a myriad of Asian markets for searching..ordered a second copy for my niece with Chinese food addiction. She can now create her own meals without added msg, fats.
2 people found this helpful
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Top reviews from other countries

gmiester
3.0 out of 5 starsVerified Purchase
A bit of a disappointment
Reviewed in the United Kingdom on October 19, 2018
Visually this is a lovely book. There is a reasonable amount of information about cooking techniques and utensils and a useful glossary that explains the lesser known ingredients. There are a huge number of recipes that I will enjoy working through as best I can. I am...See more
Visually this is a lovely book. There is a reasonable amount of information about cooking techniques and utensils and a useful glossary that explains the lesser known ingredients. There are a huge number of recipes that I will enjoy working through as best I can. I am fortunate enough to live in range of some fantastic Chinese grocers and here is the main use with this book. Dispite having access to a number of excellent shops I can not sauce all the ingredients. Furthermore, reasonable alternatives are not suggested. Another issue is that tomato ketchup finds its way into many of the recipes, detracting from the authenticity of the recipe. Finally, many of the sauces in Chinese cooking can be made at home but there are no recipes for them in this book so a lot of further research has to be done before I can try a recipe. The book is pretty but ultimately a bit of a disappointment.
9 people found this helpful
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Raikoh
5.0 out of 5 starsVerified Purchase
Excellent expansive cookbook
Reviewed in the United Kingdom on July 23, 2020
This book is huge, almost A4 in size and 2 inches thick. There are a huge amount of recipes with beautiful photos of the finished meal, or traditional Chinese fishermen and so on. The gold ended pages give the book a luxurious feel that I’ve rarely seen outside of Folio...See more
This book is huge, almost A4 in size and 2 inches thick. There are a huge amount of recipes with beautiful photos of the finished meal, or traditional Chinese fishermen and so on. The gold ended pages give the book a luxurious feel that I’ve rarely seen outside of Folio Society books. The textured cover is laminated so small spills will wipe off. I wouldn’t use more than water though in case it spoiled this beautiful book. A couple of things did disappoint me a little. All recipes are shown in full Chinese script and English translation, but I would have liked to have seen the pinyin transliteration as well. Also, some of the item names are written in their Japanese form, such as daikon radish, instead of the Chinese term, mooli that I see in my oriental grocer. Being in a small Somerset town, I can’t get all the fresh ingredients very well unless I get the bus to London which is a bit of a pity but there’s still enough to keep me busy experimenting for ages yet. I’ve yet to come across anything too complicated or needing some cooking tool I can’t get here on amazon or in a supermarket, and it all seems a lot simpler to prepare than I expected. Whether this is true to life or it is simplified for the target market I don’t know, but I find very little to really complain about in any real way. I’m loving reading it and trying out new recipes. If you like Chinese food and want to try traditional recipes that are different from the local takeaways options, then this is a bargain at the price of £22 at time of reviewing. I can’t recommend it enough.
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KLshop
5.0 out of 5 starsVerified Purchase
Authentic Chinese cooking to inspire
Reviewed in the United Kingdom on July 31, 2020
This book is excellent a great for inspiration to broaden my own repertoire of Chinese cooking. It covers everything from basic dishes to more complex and things like Chinese soups which have always been daunting for me. I finally have a guide that helps me to re-create and...See more
This book is excellent a great for inspiration to broaden my own repertoire of Chinese cooking. It covers everything from basic dishes to more complex and things like Chinese soups which have always been daunting for me. I finally have a guide that helps me to re-create and even challenge my mum’s cooking! I can imagine that for a non-Chinese/ East Asian who is unfamiliar with the ingredients, it could be a little off putting. But really, most of the dishes are uncomplicated and once you have the base condiments - you’ll find them used over and over. Also I’m not sure to the other reviewer’s comment - but southern Chinese cuisine is a lot about sweet and savoury - ketchup is actually quite a commonly used ingredient in Cantonese cooking - nothing inauthentic about that!!
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SPS
5.0 out of 5 starsVerified Purchase
Great
Reviewed in the United Kingdom on July 25, 2021
This book "China: The Cookbook" is superb , with so many recipes from different regions. It becomes difficult to select what to cook when you are presented with numerous tempting options to select from. I am so glad that I bought it as now I have new dishes at home. Really...See more
This book "China: The Cookbook" is superb , with so many recipes from different regions. It becomes difficult to select what to cook when you are presented with numerous tempting options to select from. I am so glad that I bought it as now I have new dishes at home. Really good book & an asset.
One person found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
A beautiful book!
Reviewed in the United Kingdom on October 16, 2019
Authentic recipes. which mean there are ingredients that are hard to get or you just wouldn''t eat - but if you want authentic this is it. Tasty food, and most ingredients can be sourced online if you look. Also informative about different cuisines and a good glossary of...See more
Authentic recipes. which mean there are ingredients that are hard to get or you just wouldn''t eat - but if you want authentic this is it. Tasty food, and most ingredients can be sourced online if you look. Also informative about different cuisines and a good glossary of ingredients.
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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.

Soy Sauce Chicken

Preparation time: 10 minutes, plus 1 1/2 hours drying time

Cooking time: 1 hour

Serves: 4

Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.

Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1½ minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.

Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.

Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.

Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to ½ cup (4 fl oz/120 ml). Pour the sauce over the chicken, then serve with rice.

Ingredients

  • 1 (3 1/4 lb/1.5 kg) whole chicken
  • 1 tablespoon dark soy sauce
  • 2 cups (16 fl oz/475 ml) vegetable oil
  • 1/2 cup(4 fl oz/ 120 ml) light soy sauce
  • 4 oz/120 g rock sugar
  • 2 star anise
  • 3/4 oz/20 g ginger (about 1inch/2.5 cm length piece), sliced
  • steamed rice, to serve

The most comprehensive guide to the world’s best-loved and oldest cuisine


Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen


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

Description

Product Description

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 authoritative 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.

Review

As featured in The Daily Telegraph, Departures, Newsweek, OUT, Saga, the San Antonio Express-News, Saveur, the South China Morning Post, The Sunday Times, The Vancouver Sun, Wallpaper, and on The A.V. Club, Tastebook, and Tasting Table; heard on 300 NPR stations nationwide on PRI''s The World, BBC Radio 4, Portland''s KLCK Gorge News Center, and Heritage Radio; seen on Seattle''s New Day Northwest/KING-TV

"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

"Don’t miss Phaidon’s classic China: The Cookbook by Kei Lum Chan and Diora Fong Chan. Beautifully designed and sumptuously photographed, it includes hundreds of regional recipes, as well as sections on techniques, history and equipment." ―Tom Parker Bowles, Mail on Sunday

"[A] hefty and vital resource... This is a book dedicated to practicality... The majority of the book''s recipes are succinct and easy to shop for... Indispensable." ―Publishers Weekly, Starred Review *

"A serious approach to this complex cuisine in a gorgeously collectible book." ―Harper''s Bazaar

"Sweet and sour pork from the local Chinese restaurant still Mum''s secret shame? Up her home-cooking game, and let your stomach reap the rewards." ―Elle

"It''s hard to imagine the amount of work that must go into distilling the food of a country as wide and diverse as China into a single cookbook. It seems an impossible task, really, and yet Kei Lum Chan and Diora Fong Chan have pulled it off with aplomb... a comprehensive resource for any lover of Chinese cuisine." ―Departures

"If Guinness World Records 2017 were to have a section on the largest number of recipes collected, written and tested in a year, married writing partners Kei Lum Chan and Diora Fong Chan might step up for the prize... As well as being a definitive reference book, China: The Cookbook is intended as a manual for the home cook." ―Newsweek online

"A husband and wife team have written the definitive Chinese cookbook, with recipes from all of the country''s major cuisines, as well as lesser known dishes from Xinjiang, Tibet and Inner Mongolia." ―South China Morning Post (China)

"Discover the breadth of China''s cuisine... Suitable for novices as well experts." ―The Sunday Times, The Dish

"Curiosity about Chinese food continues to grow... If you haven''t a clue where to begin, here is your starting point. The design - clean-, spare - makes the content approachable... There are classic recipes - sweet and sour ribs, for example - and lesser known ones too, such as the irresistible Jiangsu''s drunken chicken." ―The Daily Telegraph, Weekend

"The secrets of Chinese cooking have been demystified by Diora Fong Chan and Kei Lum Chan." ―Prestige

"One of the most comprehensive tomes yet on Chinese food... An extraordinary endeavor." ―Legend

"The definitive Chinese recipe book." ―South China Morning Post

"The latest addition to Phaidon''s ever-growing list of national cuisine cookbooks-cum-bibles is China: The Cookbook. This is by far the most ambitious in the series... The Chans'' pride in their cuisine is understandable and evident in the words and tone of their writing... What they have created is a book that offers a window into a cuisine and culture older than most, yet still relatively unexplored by outsiders... A remarkable feat and, for anyone with an interest in Chinese cuisine, Asian cuisine, China and its people, and frankly food in general, it''s an indispensable tool." ―In Good Taste

"Learn how to do Chinese properly." ―Living North

"Through this book, more and more people will enjoy Chine cuisine and get to know the culture behind the food." ―Tony Lu, Chef, Fu1015, No. 16, Asia''s 50 Best

"There''s something here for everyone." ―Susan Jung, World''s 50 Best Asia Academy Chair for Hong Kong, Macau and Taiwan

"Ever wanted to make your own dumplings? With this recipe, it''s even easier - and delicious-er - than you''d think."―Smith Journal online

"Authentic and delicious Chinese recipes that are a far cry from your local takeaway... Easy-to-follow recipes, many with a few words on the dish''s history, and the photography is vibrant and attractive. Over 30 regions and sub-regions are represented in this volume, showcasing a diversity that is not often obvious to Western eyes and taste buds... There is something for everyone, and an abundance of fascinating facts, too." ―Juanita Coulson, The Lady

"In the tradition of bestselling Mexico, China is a magnificent insight into a cuisine. Featuring most than 650 recipes for delicious and authentic Chinese dishes, this authoritative book showcases culinary diversity of one of the world''s richest and oldest cuisines." ―The Hobson NZ

"Kei Lum and his wife of 38 years, Diora Fong Chan, have added their own special contribution to their country''s culinary heritage with their spectacular 700-page gilt-edged epic, China: the Cookbook. Covering more than 30 Chinese regions and featuring more than 650 authentic, traditional recipes, it takes readers through many popular Chinese staples, along with rarely recorded regional specialties." ―SBS Food online

"The latest offering from Phaidon''s national cuisines series, China: The Cookbook will ease you into mastering one of the world''s great cuisines." ―Jetstar

"China: The Cookbook comes as a timely reminder of the extraordinary depth, diversity and often plain weirdness of that vast nation''s food... China: The Cookbook has "one-stop reference" stamped all over it. A vast collection of recipes from every region." ―The Weekend Australian

"Collates many recipes from all regions of China... A sumptuous tour. The recipes are clear to follow and the pictures are mouthwatering."―SeenLondon.com

"Comprehensive and fascinating... A stunning cookery book... The recipes themselves are refreshingly accessible... This is a recipe book I think anyone with an interest in Chinese food NEEDS. And, it''s perfect timing - with Christmas just over a month away." ―London-Unattached.com, Fiona McLean

"Let me say this right up front: this is an amazing book, incredibly comprehensive, the recipes work and, although some recipes are very involved, most of it is achievable at home... Buy it! This is incredibly good value for money!" ―Australian Gourmet Pages

"With more than 650 recipes, from 33 different regions and sub-regions, this cookbook is an impressive collection of delicious and authentic Chinese dishes that can be easily recreated by you at home." ―Mindfood Aus/NZ

"Epic." ―Vancouver Sun

"China: The Cookbook is an authentic look at traditional recipes from across China''s 30 distinct regions." ―The Australian Women''s Weekly

About the Author

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.

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