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Phaidon Global Cookbooks
China: The Cookbook
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 uthoritative 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.
"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 uthoritative 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.
720 pages, Hardcover
Published September 19, 2016
7 people are currently reading
363 people want to read
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Displaying 1 - 17 of 17 reviews
February 9, 2017
This is, as seems usual for Phaidon, a comprehensive but very sloppy cookbook. The recipe for Taro Paste with Ginkgo Nuts on page 632, for example, includes directions for preparing a lotus root despite there being no lotus root in the recipe. There are numerous errors like this, as well as smaller typos, throughout the book. This makes it hard to have confidence in any of the recipes. Additionally, the food photography seems not to actually match the dishes as described in the recipes, frequently featuring garnishes, ingredients or sauces not mentioned in the text.
There are also not very many descriptions of dishes, and the book has relatively few pictures. Strangely, most pictures are of the simplest or most familiar dishes, while the ones that were the most complex or unfamiliar to me generally didn't have an accompanying photo or a description of the food at all.
The book is also fixated on the idea that there is no way readers in different English speaking countries could understand one another without constant explanation of every minor vocabulary difference. Every time the instructions mention a spatula, it's followed by "(fish slice)"; recipes constantly call for "scallions (spring onions)" and "ground (minced) pork". When nearly every ingredient, temperature, and kitchen implement is parenthetically explained, reading the recipes gets very annoying. This is all stuff, that if it needs to be specified at all, could easily happen once.
All that said, there are a lot of delicious-seeming things, and most of what I've tried so far has worked out okay, though with frequent minor changes required in ingredient amounts and the like.
With so many other interesting and comprehensive books about Chinese cooking available, though, I doubt this one will see much use from me. Like the majority of Phaidon cookbooks, this is more enjoyable as a piece of graphic design than it is as an actual cookbook. I think this is one to check out of the library, but not actually own.
There are also not very many descriptions of dishes, and the book has relatively few pictures. Strangely, most pictures are of the simplest or most familiar dishes, while the ones that were the most complex or unfamiliar to me generally didn't have an accompanying photo or a description of the food at all.
The book is also fixated on the idea that there is no way readers in different English speaking countries could understand one another without constant explanation of every minor vocabulary difference. Every time the instructions mention a spatula, it's followed by "(fish slice)"; recipes constantly call for "scallions (spring onions)" and "ground (minced) pork". When nearly every ingredient, temperature, and kitchen implement is parenthetically explained, reading the recipes gets very annoying. This is all stuff, that if it needs to be specified at all, could easily happen once.
All that said, there are a lot of delicious-seeming things, and most of what I've tried so far has worked out okay, though with frequent minor changes required in ingredient amounts and the like.
With so many other interesting and comprehensive books about Chinese cooking available, though, I doubt this one will see much use from me. Like the majority of Phaidon cookbooks, this is more enjoyable as a piece of graphic design than it is as an actual cookbook. I think this is one to check out of the library, but not actually own.
August 14, 2017
This book is huge and hugely fascinating. The recipes are mostly approachable for the average home cook who actually likes cooking and trying new recipes. Very beautiful book with great pictures, history, and culture. Did you know that only 11% of the land is suitable for agriculture in China?
There are 34 provinces/regions with 56 indigenous nationalities. Many of the cuisines have 2,000 year or older histories. The variety is amazing. I feel like I barely scratched the surface of this culinary culture.
There are 34 provinces/regions with 56 indigenous nationalities. Many of the cuisines have 2,000 year or older histories. The variety is amazing. I feel like I barely scratched the surface of this culinary culture.
December 26, 2020
此書作者陳紀臨，乃香港飲食文化名家陳夢因(前《星島日報》總編輯，筆名特級校對)次子，曾出版過中文食譜。
中國人做飯，不像西方人，像搞化學實驗一樣，樣樣講求份量、溫度，失之毫釐，繆以千里。看過陳紀臨幾本中文食譜，依樣葫蘆，發覺他在份量上也很精準，而且不時會有小竅門。依着他的方法，雖不至於成廚神，但也能做出似模似樣的好菜。
當年此書一出，馬上下手購之，雖然是英文，但依然很有水準。只是不諳中菜的人看，就可能有點難度。只因中菜食材的英文名字沒有統一，單是黑醋也有幾種，用錯了，煮出來自然差天共地。至於文字有誤，可能在下走狗屎運了，暫時沒有發覺。
轉台時間，改寫英文評語幾句：
It's a MUST cookbook for serious Chinese cooking. Are you serious? Yes, of course.
中國人做飯，不像西方人，像搞化學實驗一樣，樣樣講求份量、溫度，失之毫釐，繆以千里。看過陳紀臨幾本中文食譜，依樣葫蘆，發覺他在份量上也很精準，而且不時會有小竅門。依着他的方法，雖不至於成廚神，但也能做出似模似樣的好菜。
當年此書一出，馬上下手購之，雖然是英文，但依然很有水準。只是不諳中菜的人看，就可能有點難度。只因中菜食材的英文名字沒有統一，單是黑醋也有幾種，用錯了，煮出來自然差天共地。至於文字有誤，可能在下走狗屎運了，暫時沒有發覺。
轉台時間，改寫英文評語幾句：
It's a MUST cookbook for serious Chinese cooking. Are you serious? Yes, of course.
June 9, 2019
Its a large book.
It doesnt have many illustrations
Most of these recipes would not be appreciated by non-chinese
There are recipes that require pork jowls,soft shell turtle,pork lungs,fish belly etc, this is a cookbook for very serious chinese cooking.
Of course, there are many doable recipes but even if I look at cooking chicken in black bean sauce, it requires "puning bean paste",ginger juice,sesame paste,"Pork fat back " amongst other ingredients
Even some of the recipes that seem familiar, might have an ingredient(s) that you have to hunt down.
Unless you have a lot of time to shop, investigate ingredients and cook, this would be unsuitable.
If you are Chinese, you have some knowledge of ingredients and like cooking, then this is a suitable cookbook.
A smaller sized cookbook,with illustrations and familiar ingredients is a cookbook I would use.
Part of the joy of cooking,should be that you arent exhausted at the end of the process.
This is not a cookbook , I could use and I cannot think of anyone within my family or friends who would find it useful to cook with.
It doesnt have many illustrations
Most of these recipes would not be appreciated by non-chinese
There are recipes that require pork jowls,soft shell turtle,pork lungs,fish belly etc, this is a cookbook for very serious chinese cooking.
Of course, there are many doable recipes but even if I look at cooking chicken in black bean sauce, it requires "puning bean paste",ginger juice,sesame paste,"Pork fat back " amongst other ingredients
Even some of the recipes that seem familiar, might have an ingredient(s) that you have to hunt down.
Unless you have a lot of time to shop, investigate ingredients and cook, this would be unsuitable.
If you are Chinese, you have some knowledge of ingredients and like cooking, then this is a suitable cookbook.
A smaller sized cookbook,with illustrations and familiar ingredients is a cookbook I would use.
Part of the joy of cooking,should be that you arent exhausted at the end of the process.
This is not a cookbook , I could use and I cannot think of anyone within my family or friends who would find it useful to cook with.
January 8, 2024
Much like Japan: The Cookbook, China: The Cookbook is functional and unattainable, yet a beautiful and inspiring book to follow, but only as a guide.
I am not Chinese! I have no understanding of 'authentic' Chinese food. Compound this with the 'West's' version of Asian cuisine, and you have a bumbling fool in the kitchen (that fool being me!)
However, this book serves as a template for me to use as a reference to authenticity. While not entirely attainable, it is a book that allows me to create some form of Chinese food in which I can be confident.
I love the story it tells, the regional explanation, and the reference to cultural understanding. This book is nothing more than inspiration material. Something to broaden ones knowledge, not that that's such a bad thing.
I am not Chinese! I have no understanding of 'authentic' Chinese food. Compound this with the 'West's' version of Asian cuisine, and you have a bumbling fool in the kitchen (that fool being me!)
However, this book serves as a template for me to use as a reference to authenticity. While not entirely attainable, it is a book that allows me to create some form of Chinese food in which I can be confident.
I love the story it tells, the regional explanation, and the reference to cultural understanding. This book is nothing more than inspiration material. Something to broaden ones knowledge, not that that's such a bad thing.
March 30, 2025
Just a tome of recipes dump with some very broad stroke descriptions about different regions in the beginning. Strange choice regarding the font of the Chinese characters, looks like the equivalent of Comic Sans. Overall, the format resembles more closely to Nigel Slater's cookbooks which are very direct and minimal. Not-at-all what I expected coming from having read The Nordic Cookbook of the same series.
October 21, 2019
Just bought this book on sale for 15 dollars. Thought it was a great deal but now not very sure about it since i had tried my first recipe from the book. The taste is very strong thought they print the wrong portion.it was kind complicated to follow. So it is very annoying if they give the wrong portion. It give me not good confidence to try out their other recipes.
January 22, 2018
Essential; recommended to me by a famous chef. I've made/enjoyed dozens of these recipes. My Chinese friends are always impressed.
November 11, 2019
Very well presented compendium of Chinese dishes arranged by main focus or ingredient. There is a nice emphasis on regional cuisines.
August 15, 2020
Excellent range of recipes with interesting information about each region
March 22, 2021
An okay cookbook for ideas and inspiration
June 18, 2023
A practical and beautiful cookbook.
March 12, 2024
SO GOOD, GREAT THRIFT FIND
March 13, 2024
Diverse recipes but bad translations; not a bad attempt in trying to capture the whole range of Chinese cuisines but left more to be desired
September 9, 2024
This is, by far, my favourite cookbook. The recipes are amazing. I highly recommend it.
April 13, 2017
Like most Chinese cookbooks that aspire to authenticity, this one includes numerous recipes that will be strange to American palates and/or will require ingredients that will be unfamiliar to some (many?) readers. There aren't all that many photos, either.
One interesting aspect is the mix of obscure traditional recipes and more modern/recognizable dishes. They're not like American Chinese restaurant dishes, but more like a compromise between the Western and traditional versions.
One interesting aspect is the mix of obscure traditional recipes and more modern/recognizable dishes. They're not like American Chinese restaurant dishes, but more like a compromise between the Western and traditional versions.
April 18, 2017
Once again, I have added a cookbook to my reading list. This is a monster tome with lots of text, besides the recipes, so I felt it deserved a place on my list. However, this is beyond varsity, and many of the recipes may be out of reach for North American cooks. I live in a city with a vast Asian (largely Chinese) population, with access to many unfamiliar ingredients, but I have never heard of a lot of the ingredients that are essential to most of these recipes. There were a few I thought I might try, but I feel exhausted just thinking about it. So, I'll return it to the library and maybe take it out again when I feel more ambitious, not just about working with these strange (to me) foods, but also shopping for them! It's a beautiful book though, and well worth the time it took to read through it thoroughly.
Displaying 1 - 17 of 17 reviews