- A Wong The Cookbook Dim Sum Street Food & Regional Chinese Dishes from Sichuan to YunnanISBN: 9781845339890
Publication date: 01/10/2015
Publication date: October 2015
From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued Dover sole and Singapore noodles, A. WONG - THE COOKBOOK offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his unassuming restaurant in Victoria, London is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.
Dimension: 252mm X 197mm
Author: WONG, ANDREWPrice: $39.99
- All Under Heaven Recipes from the 35 Cuisines of ChinaISBN: 9781607749820
Publication date: 01/12/2016
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.
Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei,All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.
Author: PHILLIPS, CAROLYNPrice: $64.99
- Alphabet Cooking K is for KoreanISBN: 9781849498814
Publication date: 01/09/2016
This brand new series focuses on creating a collection of must-have books filled with 50 of the most on-trend dishes from cuisines around the world. The series will kick off with M is for Mexican and K is for Korean which will introduce the ultimate recipes from both cuisines all in a highly desirable and on-trend gift package.
Containing 50 recipes that cover the fundamental dishes from these zeitgeist cooking traditions, merging both ancient dishes and modern reinterpretations:
K is for Korean covers the fermented food stars of the moment Kimchi, Oi Jee, Kkakdugi whilst also offering Bibimap and KFC (Korean Fried Chicken).
This trend-led series of cookbooks will be filling the bookshelves of budding new foodies across the country whilst also making for the perfect gift for anyone who hasn't yet experimented with bringing these cuisines into their home cooking.
Author: MISCPrice: $24.99
- Baijiu The Essential Guide to Chinese SpiritsISBN: 9780143800132
Publication date: 01/06/2014
Drawing on interviews with baijiu aficionados, distillers and key players in the alcoholic beverage industry, Sandhaus introduces the history and development of alcohol in China - the birthplace of grain-based alcohol. Distillation and production processes, the landscape of the industry today, and a page-by-page guide to the major varieties, distilleries and brands all feature in Baijiu: The Essential Guide to Chinese Spirits.
Derek Sandhaus spent years sipping and savouring baijiu on the Mainland during his years as a China-based writer and editor. In his journey to 'spiritual' enlightenment, he also published Tales of Old Peking and Tales of Old Hong Kong and edited Decadence Mandchoue: The China Memoirs of Sir Edmund Trelawny Backhouse. He maintains the blog, 300 Shots at Greatness and runs a baijiu consultancy.
Author: SANDHAUS, DEREKPrice: $18.00
- CHINA MODERN (OPS)ISBN: 9781856269612
Publication date: 01/09/2010
Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. This book explores these influences and challenges conventional perceptions of Chinese food.
Author: HE HUANG, CHINGPrice: $35.00
- China The CookbookISBN: 9780714872247
Publication date: 17/08/2016
Publication Date: September 2016
The definitive cookbook bible of the world’s most popular and oldest cuisine
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.
Dimension: 270mm X 180mm
Author: CHAN, KEI LUM;FONG, DIORA;Price: $59.99
- China Towns Asian Cooking from Around the World in 100 RecipesISBN: 9781910254233
Publication date: 01/08/2015
In Western countries, the Chinese food eaten in restaurants is often a far cry from the dishes prepared and served by the Chinese themselves. This is because the Asian communities that have settled in so-called 'China Towns' around the world, in cities such as New York, San Francisco, London and Paris, have mastered the art of adapting their cuisine to suit local tastes. Added to which, this cuisine is often influenced by other Asian dishes, so much so that food served in one city's China Town may be heavily influenced by Vietnamese dishes whereas in another it may more closely resemble Thai cuisine.In this visually stunning cookbook, author Jean-Francois Mallet, a trained chef and photographer, goes behind the scenes in Chinese communities around the world in order to understand how and why the food changes so much depending on location. As well as intimate portraits of these fascinating communities, this stunning book contains, 200 delicious recipes capturing the essence of China Towns from across the world and their various geographical influences.
A trained professional chef as well as a talented photographer, Jean Francois Mallet naturally transitioned from cooking to pursue his passion for images. He worked for some of the biggest names in French Cuisine, such as Joel Robuchon, Michel Rostang, Michel Kenever and Gaston Lenotre before becoming a photo-journalist for magazines including Saveurs, Gourmet USA, Elle a Table and Etoiles amongst many others...
Dimension: 270mm X 180mm
Author: MALLET, JEAN-FRANCOISPrice: $55.00
- Chinatown KitchenISBN: 9781845339616
Publication date: 01/05/2015
Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.
Author: MABBOTT, LIZZIEPrice: $35.00
- Chinese Street Food OdysseyISBN: 9781910904602
Publication date: 01/11/2016
Lisa and Helen have travelled across China in search of amazing street food. The recipes are truly accessible - easy for anyone to make in the comfort of their own kitchen. Ken Hom This beautiful book offers a real insight into the street food cultures of China and vividly evokes the smells and sounds of the markets. It's the closest you may get to experiencing Beijing street food without actually being there, smelling the mix of aromatic spices, caramelized apples, barbecuing meats and steaming dumplings, with clouds of smoke and noisy bustle all around you, and red lanterns glowing above. Over 100 recipes and a wealth of stories and insight into cooking methods bring this cuisine to life. All recipes have been carefully chosen to be achievable for the western cook. Helen and Lisa Tse have set out to encapsulate that sense of excitement, awe, wonder and hunger for these morsels of street food: from soft fluffy bao, to hot fried chicken, from piping hot bowls of noodles, to coal-roasted squid, delicate tea eggs and bubble tea, this is food to truly excite the appetite and awaken a sense of adventure in the kitchen. With a foreword from the master of Chinese cooking, Ken Hom, this is the essential book for the foodie bookshelf.
Dimension: 246mm X 189mm
Author: TSE, HELENPrice: $39.99
- Chinese Unchopped An Introduction to Chinese CookingISBN: 9781849495745
Publication date: 01/06/2015
Love Chinese food but have absolutely NO idea how to cook it? Fear not. In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment such as cleavers and choppers is covered, along with the dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation - the key to unlocking successful Chinese cooking with its quick cooking processes and ingenious visual 'Wok Clock' sorts your prepared ingredients into the right order for rapid cooking such as stir-frying. Once you've covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stirfrying, deep-frying, steaming, poaching and braising, roasting and double cooking.
Dimension: 253mm X 201mm
Author: WANG, JEREMYPrice: $45.00
- Complete Asian Cookbook Japan and KoreaISBN: 9781742706832
Publication date: 01/02/2014
The Complete Asian Cookbook Series is based on Charmaine Solomon's groundbreaking work into the delicious and diverse cuisines across many nations. Heralded as a classic when it was first published in 1976, the influential and iconic The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries. Here it is divided into geographical regions for the first time. Written with the home cook in mind, Charmaine's recipes are simple to follow and work every time, offering valuable information about how local dishes are prepared and served. With the same emphasis on authentic, foolproof recipes The Complete Asian Cookbook Series deserves a place in every kitchen and is sure to be used time and time again.
Dimension: 250mm X 195mm
Author: SOLOMON, CHARMAINEPrice: $14.99
- Complete Asian Cookbook Series ChinaISBN: 9781742706825
Publication date: 01/02/2014
The Complete Asian Cookbook series is based on Charmaine Solomon's groundbreaking work into the diverse, amazing cuisines across many nations. For the first time, The Complete Asian Cookbook is divided into 6 geographical regions, with a complementary design treatment so they may be collected as a set. With the same emphasis on authentic recipes that work every time, The Complete Asian Cookbook series promises to be well-used time and again. Perfect for anyone wanting to experiment with different Asian cuisines, or collect the whole set. The stunning books will feature on display in kitchens everywhere.
Dimension: 250mm X 195mm
Author: SOLOMON, CHARMAINEPrice: $14.99