China: The Cookbook

China: The Cookbook is the latest in Phaidon’s hugely successful national cuisine series. From the first in the collection, the critically acclaimed The Silver Spoon, to the New York Times bestseller Mexico: The Cookbook and The Nordic Cookbook by chef Magnus Nilsson, this series has been pioneering in its scope. 

We loved the introduction to authentic recipes perfect for both home cooks and chefs alike. The book is beautifully designed and features specifically commissioned photography to visually celebrate the culture and vibrancy of China.

The authors Kei Lum Chan and Diora Fong Chan have been married for nearly 40 years and have deep roots in Chinese cuisine. Kei Lum is the son of Mong Yan Chan, the celebrated Chinese journalist and critic who authored Food Classics, a series that has had a huge influence on Chinese culinary culture. Diora’s connection to food is rooted in family traditions dating back to the Qing Dynasty court. Together, they have published more than 15 best-selling cookbooks in Hong Kong, China and Taiwan since retiring from successful private-sector careers.

Now based in Hong Kong, the Chans previously lived in Mainland China, where they have explored the 30 regional cuisines. 

China: The Cookbook by Kei Lum Chan and Diora Fong Chan (Phaidon, $59.95) is on sale now. Kei Lum Chan and Diora Fong Chan will be touring Australia in November. For info on events go to http://www.phaidon.com/promo/tour/china