Explore Chinese cuisine with excellent teaching cookbooks
April 21, 2017 by Darcie
Browsing the EYB Library, it is easy to become overwhelmed. If you are looking for a cookbook to use as a springboard for learning a particular cuisine, you probably have hundreds from which to choose. Finding one that strikes the correct balance between history, instruction, and authenticity can be a challenge. For someone learning Chinese cuisines, a recent article cuts through the confusion and provides details on seven books perfectly suited for learning Chinese cooking.
The tomes are from trusted names like Carolyn Phillips, whose All Under Heaven is touted as “an excellent roadmap to the cooking of each of China’s regions.” Fuchsia Dunlop likewise gets a shoutout for her recent release, Land of Fish and Rice. This book isn’t as comprehensive as Phillips’ work, but it dives deep into the cuisine of one area, China’s southern Jiangnan region, which includes Shanghai.
Not all of the recommended books are recent publications. The Breath of a Wok from Grace Young and Alan Richardson, published over a decade ago, also receives accolades. It is “the place to start if you like to approach cooking as a poet might, understanding the soul of a cuisine, or if you really want to geek out.” Eileen Yin-Fei Lo’s 2006 work, My Grandmother’s Chinese Kitchen, is described as being a good choice for someone who is a ‘nervous beginner’, because it is a sweet and personal book and not at all intimidating. The article recommends three additional books as good instruction manuals for learning about Chinese cuisine.
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