Food - Chinese
Wine Diva cookbooks

Books – Food – Chinese

Books 1 to 20 of 43 – Chinese

Quick and Easy Chinese Cooking  by Nancie McDermott and Maren Caruso
Throw away that take-away menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavours of Asia into anyone’s kitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies – all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating. Nancie McDermott is a food writer and cooking teacher specializing in the cuisines of Southeast Asia. She lives in North Carolina. Maren Caruso is a photographer based in San Francisco.

Paperback,  180 pp,  $27.95. Buy now

Martin Yan’s China  by Martin Yan
The world’s foremost expert on Chinese cooking is back with a brand new cookbook to whet the appetite of anyone who’s ever picked up a pair of chopsticks. Martin Yan’s China, brings this ancient country’s beauty to the table with gorgeous dishes, 100 breathtaking photographs, and fascinating information about the history and culture of China. Just in time for the 2008 Beijing Olympics, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan’s 100 recipes introduce new flavours and techniques to the kitchen yet are simple enough for any home cook to effortlessly embark on a culinary journey through China

Paperback,  240 pp,  $34.95. Buy now

Thai and Chinese  by Gina Steer

Paperback,  224 pp,  $12.95. Buy now

Beyond the Great Wall  by Jeffrey Alford and Naomi Duguid
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppe lands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid, who first met as young travellers in Tibet – bring home the enticing flavours of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have

Hardback,  384 pp,  $69.95. Buy now

Chinese Cooking Made Easy  by Deh-Ta Hsiung
Chinese cookery is one of the world’s most highly respected cuisines, and its influence has extended around the globe. With its emphasis on fresh ingredients, quick cooking and clever colour, texture and flavour combinations, authentic Chinese food is always a delight. Includes 300 step-by-step colour photographs.

Paperback,  96 pp,  $12.95. Buy now

Chinatown New York; Portraits, Recipes, and Memories  by Ann Volkwein

,  224 pp,  $48.95. Buy now

Snake Fang Salad  by Greg Elms
Snake Fang Salad is China sour and sweet, pungent and sublime through the grass-roots gaze of travel photographer Greg Elms. On assignment for Lonely Planet to capture one of the worlds oldest culinary traditions in a bunch of images, he discovers oriental cuisine is not as easily framed as hed like, and conundrums are served with every meal. Snake Fang Salad follows Greg’s path around the Middle Kingdom, clutching a shot list of hundreds of food items and ingredients required. There are fruits to ferret out, vegetables to chase down, and a stomach-punishing barrage of restaurants, cafes and dishes to digest. Greg is on a search and shoot mission for such exotica as fried scorpions and purple carrots, as well as the seemingly mundane but su

Paperback,  240 pp,  $29.95. Buy now

Kylie Kwong – My China  by Kylie Kwong
Continuers Kylie’s exploration of the culinary delights of the land of her ancestors, while taking a a deeply personal journey into the history, culture and peoples of China and Tibet. Whether searching for the perfect dumpling in Shanghai, exploring the contemporary art scene in Beijing and Hong Kong or marvelling at the silkiness of freshly made rice noodles in Xi’an, Kylie is tireless in her quest ffor new experiences and encounters, cooking up a storm and winning hearts wherever she goes

,  496 pp,  $79.95. Buy now

500 Chinese Recipes  by Jenni Fleetwood
This is a must-have culinary guide for every cook keen to enjoy the authentic foods of China and South-east Asia. An illustrated reference section guides the reader through the culinary techniques integral to the cuisine of China and neighbouring lands, from choosing raw ingredients to preparing sauces and marinades; wok-frying at the right level of heat, steaming vegetables, or achieving that perfect sweet-sour balance. The recipes also give advice on the kind of touches that will give dishes real visual appeal, such as rolling, skewering and parcelling. With concise, step-by-step recipes organised by meal type and chief ingredient, plus over 500 appealing photographs, this is the most accessible guide to Chinese and Eastern cooking of its

Hardback,  256 pp,  $39.95. Buy now

Bamboo  by Sally Hammond
Sally Hammond travels to China introducing food and culture into her book with wonderful recipes and beautiful photography by Gordon Hammond.Bamboo is a travel and food lovers’ delight, with magnificent photography by Gordon and Sally’s entertaining insights into traveling in this ancient land. East to west, north to south, here is a taste of china’s huge variety of regional cuisine, set out in easy to follow recipes accompanied by gorgeous recipe shots.Bamboo puts China in your hands with tips and inside knowledge on traveling in the land of dragons.

Paperback,  176 pp,  $35.00. Buy now

Fresh Chinese; Over 80 Healthy Recipes, Revised Edition  by Wynnie Chan
Chinese food is not only full of delicious flavours, it can be a healthy option too. This book brings you over 80 recipes

Paperback,  256 pp,  $19.99. Buy now

Dim Sum  by Vicki Liley
Presents a collection of traditional Chinese appetisers. This work also includes information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods

,  96 pp,  $18.95. Buy now

The Healthy Chinese Cookbook; How to Create Fabulous Low-fat Chinese and Asian Dishes  by Jenni Fleetwood and Maggie Pannell
Chinese cooking is based on fresh, nutritious ingredients combined with punchy flavours and fast cooking methods. This makes it the ideal cuisine for creating a low-fat diet plan. With colour photographs, encyclopedic information about materials, techniques and ingredients, and a collection of recipes, this book is aimed at lovers of Chinese food

Paperback,  160 pp,  $26.95. Buy now

Revolutionary Chinese Cookbook: Recipes from Hunan Province  by Fuchsia Dunlop
Acclaimed cookbook author Dunlop presents authentic recipes and fascinating tales from Hunan Province, which is renowned for the fiery spirit of its people, and its hearty peasant cooking. Recipes include Numbing-and-Hot Chicken, Chairman Mao’s favourite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.

Hardback,  256 pp,  $41.95. Buy now

The Revolutionary Chinese Cookbook  by Fuchsia Dunlop
The southern Chinese province of Hunan is renowned for its scenery and its hearty peasant cooking. Introducing the tastes of Hunan, this selection of recipes interweaves history, legend and anecdote. It features imperial dishes like numbing-and-hot chicken, red-braised pork, steamed fish with red chillies, and several vegetable stir-fries

Hardback,  304 pp,  $59.95. Buy now

Low-fat No-fat Chinese Cooking  by Kathy Man
• Over 150 enticing and tasty authentic Chinese recipes, each naturally low in fat or in a specially devised healthy version • Every recipe is photographed in colour with easy-to-follow, step-by-step instructions and a glorious large-format picture of the finished dish, plus complete nutritional information • Expert advice on healthy eating, with guidelines for cutting down on fat, information on fat content and on fat-free cooking techniques

Hardback,  256 pp,  $45.00. Buy now

Festive Food of China  by Deh-Ta Hsiung
Chinese New Year, Festival of the Winter Solstice, The Sacrificial Moon – all these wonderful, vibrant festivals of the Chinese Lunar Year include delicious feasts, which are enjoyed by friends and family. Rustle up Drunken Chicken to celebrate the Birthday of the City Gods, serve a heart-warming Chicken Hot Pot for Little New Year or make tasty Peking Dumplings for New Year’s Day. Including colourful location photography, this is a tantalising collection of recipes that will inspire and excite you throughout the year to cook up a Chinese banquet in style

,   $14.95. Buy now

Simple Chinese Cooking  by Kylie Kwong, Earl Carter
Kylie Kwong is a fourth-generation Australian-Chinese living in Sydney, Australia. After learning the fundamentals of Cantonese cooking at her mother’s side, she went on to realise her dream of running her own restaurant, billy kwong. This book accompanies Kylie’s second TV series, Simple Chinese Cooking. Her first television series aired on the ABC in 2003, and has since been sold worldwide, as has the accompanying book, Kylie Kwong: Heart and Soul.

Hardback,  320 pp,  $59.95. Buy now

A Taste of China  by Ken Hom
Combines a lively and informative narrative with authentic recipes from Hom’s travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses.

Paperback,  240 pp,  $24.95. Buy now

Dim Sum Postcards  by Kit Shan Li
With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, “Dim Sum” postcards are the ultimate guide to this traditional Chinese meal. Perfect for popping into a purse or pocket, this handy guide identifies the 30 most popular dim sum dishes with full-colour photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer.

Hardback,   $12.95. Buy now