China: A Cookbook: 300 Classic Recipes From Beijing And Canton, To Shanghai And Sichuan

I have wanted this book for years. The price dropped and I pounced on it. The recipes are not complicates and I can tell they will feed us quite well. It arrived very quickly and I am thrilled to finally own this.

Pre-ordered this book and waited a really long time for it because delivery date kept getting pushed back. Finally got it and so worth the wait! Heavy book with tons of recipes! I love how each recipe is accompanied by a photo, so you can actually see what you're supposed to make as opposed to imagining it. Also, the recipes themselves are rather easy to follow, unlike some other Chinese cookbooks with recipes that are complex and have too many steps. I'm really enjoying the recipes that remind me of the ones my mom made growing up.

This is an informative, well put together cookbook. I particularly enjoyed the regional cultural, geographical and historical backgrounds that inspired the recipes. Easy to follow recipes and great illustrations make this an excellent guide for Chinese cuisine.

Wow, I'm glad I wasn't buying this one by the pound! I haven't had a chance to use any of the recipes yet but I thumbed through all 600 plus pages. There were many I know I will be trying in the near future. Not living in a big city, I was glad to see most use ingredients I can find without too much trouble.

apart from the recipes of various regions in China, it's a teaching read for sure. For serious cooks. Well done and quite readable.

This has to be the most beautiful cookbook I’ve acquired over the years. That statement says a lot as I’m quite the cookbook collector! The narrative, photography and layout are breath taking in the cookbook world. Recipes are divided into regions which is very important in Chinese cooking. Each region has a very distinct style, taste and technique. Just amazing.

Received in good condition, thank you

I am giving this book two stars rather than one because there is something bizarrely entertaining about it. The ma po tofu recipe has peas and green bell pepper. The spicy cucumber salad calls for Dijon mustard. I'm not saying you can't make those dishes to your preference if you like peas or mustard in them. But if your goal is to teach readers how these dishes are commonly made, this is a failure, as 99% of people would never make those dishes that way. There are also glaring omissions. In the Sichuan poultry section there are no recipes for dry fried chicken or la zi ji. Also when the book references the dry frying technique it spells it in English gan pian instead of gan bian. Pretty weird typo for one of the most used cooking techniques in China. I bought this book because the Amazon listing said it won a UK cookbook award. My suspicion is that the recipes in this book are not representative of China, but rather how Chinese food is sometimes cooked in the UK. Also people in the UK have notoriously bad taste in food. If you know how to cook Chinese food, maybe buy this book for a laugh. If you don't, this is not a good place to start.