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The Best Chinese Cookbook - September 2020

Based on the analysis of 2,036 reviews.

Rank

1

Best Value
Chinese Cookbook Real Cooking Recipes product image

2

Top Choice
Chinese Takeout Cookbook Dishes Prepare product image

3

Best Seller
Essential Wok Cookbook Restaurant Favorites product image

4

Katie Chins Everyday Chinese Cookbook product image

5

Every Grain Rice Chinese Cooking product image

6

Chinese Takeout Cookbook Favorite Cookbooks product image

7

Easy Chinese Recipes Family Favorites product image

8

Chinese Cookbook Craig Claiborne product image

9

Chinese Takeout Cookbook Favorites Cookbooks product image

10

China Cookbook Kei Lum Chan product image

Top Chinese Cookbook Brands

Visit Amazon's Naomi Imatome-Yun Page, search results, Learn about Author Central, Naomi Imatome-Yun,

Naomi Imatome-Yun is an editor-in-chief at Los Angeles and has been the Korean food editor for About.com for eight years. Her work appears in USA Today, Yahoo, and Dining Out. She resides with her husband and sons in California.

See all Visit Amazon's Naomi Imatome-Yun Page, search results, Learn about Author Central, Naomi Imatome-Yun, products

Fuchsia Dunlop

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She had been the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, also has spent a lot of the previous two decades exploring China and its own food. Her first publication, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first novel, and has been listed at the top ten of the Observer's '50 Greatest Speeches of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was nominated for two Main awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating at China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing about food and travel. Her latest book, 'Every Grain of Rice: simple Chinese House Cooking', was printed in 2012.

Fuchsia's articles have appeared in several books, such as The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer. At 2012 she won the James Beard Foundation Award for composing on food culture and traveling.

Fuchsia's favorite Chinese recipe would be Fish-Fragrant Eggplants (yu xiang qie zi).

To learn more, visit Fuchsia's website, www.fuchsiadunlop.com

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Gordon Rock

Gordon Rock is the author for countless cookbooks on tasty meals that the ‘average Joe’ may attempt in your home. Including, but definitely not Limited to, the Amazon Prime bestseller “Smoking Meat: The Essential Guide to Real Barbecue”.

Stone is also known for other well-known names such as “Creating Fresh Pasta”, “Hot Sauce”, “The Paleo Chocolate Lovers” along with “Vegan Tacos”, merely to list a few.

Rock Was nominated for a Variety of awards and has recently Been offered a ‘Question & Answers’ column in Food and Wine Magazine that will give him a larger medium to react to all the questions readers might have later attempting his recipes. He's been respected by the Institution of Culinary Excellence for his excellent recipes.

Gordon Rock grew up in the outskirts of Los Angeles in California, in which he graduated from the Culinary Institute of America with honors. He still resides there together with his wife and three kids. He operates a non invasive – benefit organization for aspiring cooks who are unable to fund their culinary education and spends nearly all his spare time either in the kitchen or on his desk writing.

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April Kelsey

South Carolina Born Chef. April. A Southern Food Authority And Writer, Edited, Collaborated On over 40 Cookbooks, Written Simple And Straightforward Advice About Food And Nutrition, Making Suggestions For Planning Meals For Busy People Who Want Something Healthy And Nutritious With No Need For Complex Or Time Consuming Cooking.

Primarily you need to know about me is that I'm a nation Women in your mind. Where my mother and grandma taught me to eat and cook according to the seasons I spent my childhood. It was the heat of our local tastes herbs and vegetables along with that I fell in love with foods. Though I've been residing in urban lifestyle I am still most at home in the nation.

As my departure in South Carolina, I have lived, educated, and cooked all over Italy, Bangkok, Singapore, India, Boston, and Houston. I'm suspended in Houston.
Wherever I go, I always want to cook both internationally and locally. You've probably figured that I adore flavours, in the event you've been to my restaurants. My trip to the market in INDIA remains among my culinary adventures that are most influential, and I have since adopted those spices and herbs as my own.

As for life beyond the kitchen, I always love relaxing with my family. In the country, I chop wood to the fireplace and, while the weather fine, often go angling in my little pond. In town, I take out my chefs to eat after work and catch up with friends when we're cooking together for charity events. The market that is green is just one of my favorite places to stroll. I figure you can see that I really like food. It is my passion. It's my life.

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Katie Chin

Chef Katie Chin has been born and raised with her own award winning restaurateur mum. Because of schoolgirl, Katie assisted inside the catering tasks of her mother and, afterwards, worked in the restaurants. She employed her mother's first cookbook to provide dinner parties. However, as a time-pressed grownup, Katie adopted the modern cuisine of the peers—restaurant food, takeout and Haagen Dazs. Until her mom intervened: "If you visit a restaurant and sit down, it is two hours!" Her daughter was informed by Leeann. "In that time you can make something healthy! ” Feeling motivated and back in touch with her culinary origins, Katie quit her role as a film and television marketing executive to run her business Happiness Catering. Specializing in Pan-Asian cuisine, Katie catered many celebrity-studded events for entertainment sectors and the fashion.
Katie is author of “300 Best Rice Cooker Recipes” (Robert Rose Publishing) and also co-author of “Everyday Chinese Cooking” (Clarkson Potter). She also co-hosted that the 2003 national PBS cooking show, “Double Happiness,” in conjunction with her mother. Katie has made Many appearances on national television including demos On Specials for Your Food Network and Fine Living as well as The Today Show. She's been featured in Glamour, Family Circle, Cooking Light, Bon Appetit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety Simple, The Los Angeles Times and Ventura Blvd Magazine. Katie recently functioned as a guest opinion on Food Network’s Iron Chef America and a featured guest on Cooking Channel’s Food(ography) and Good Day New York. She now serves to City of Hope and its Super Foods initiative.
Based in Los Angeles, Katie divides her

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Charmaine Ferrara

CHARMAINE FERRARA was born and raised in Malaysia. Charmaine discovered how simple it was to make Chinese dishes with her wok, after she learned to cook for himself. She's the author of the food blog Wok & Skillet where she shares her enthusiasm for producing recipes. Learn more at wokandskillet.com.

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