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About Chinese

Books here deal with the eight cuisines of China.

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Land of Plenty: A Treasury of Authentic Sichuan Cooking
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the...

Revolutionary Chinese Cookbook: Recipes from Hunan Province
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty,...

How to cook and eat in Chinese

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York...

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner
"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden...

Zlata's Diary: A Child's Life in Wartime Sarajevo, Revised Edition
When Zlata’s Diary was first published at the height of the Bosnian conflict, it became an international bestseller and was compared to The Diary of Anne Frank, both for the freshness of its ...

The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succulent Recipes from the Far East (Everything Series)
Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese...

Mastering the Art of Chinese Cooking
This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook...

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
“Destined, I think, to become a classic of travel writing.”—Paul Levy, The Observer After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English ...

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young...