Chinese

How to cook and eat in Chinese

“ I really like this book for historical reasons.  It is generally credited with coining the term "stir-fry" in the English language.   It's very traditional in that there are no photographs or illustrations, just lists and descriptions of how to cook the ingredients into a meal.   The book has a lot of traditional recipes, with suggestions for substitutions for those American...” --emathias

Revolutionary Chinese Cookbook: Recipes from Hunan Province

“ I bought this after liking Dunlop's first book, Land of Plenty.   This book follows much the same format.  I'm not sure you strictly need both books if you're mainly looking for an intro to Chinese cooking, but if you want to go a little deeper into regional cusine and like her style, they make great companion books.   Personally, I do think a little more writing about what...” --emathias

Land of Plenty: A Treasury of Authentic Sichuan Cooking

“ I really like this cookbook. It has a decent number of photographs, without making every page a photo page. I don't like every page to be a photo page, since a good cookbook ends up getting used and a little messy.   The author is native British, but graduated from culinary school in Sichuan, so she has a good background to help translate ingredients and cooking technique in a way that is...” --emathias

Chinese Cuisine 101

Chinese Cuisine 101 is a collection of essays and accompanying recipes written by students in my English Composition 101 class enrolled in the international academic partnership between Fort Hays State University and Sias International University in Xinzheng City, Henan Province, People's Republic of China. --Jason Harper, Editor and Composition 101 teacher

Asian Flavors of Jean-Georges

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.Jean-Georges began his love affair...

The Modern Art of Chinese Cooking: Techniques and Recipes

This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

The Variety of Rice

English/Chinese bilingual cookbook focusing on rice. Ninety-one healthy rice recipes, delicious, delicate, innovative and traditional. The recipes in this cookbook combine meats, seafood, vegetables and beans to turn ordinary rice into main dishes, soups and desserts.

New Chinese Cooking Class Cookbook/12165

88 DAO Tai WAN Ren Zui AI Xia Fan Xiao Cai (Chinese Edition)

Pei Mei's Homestyle Cooking (Chinese Edition)

Wonderful holiday cook book for you and your family!