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Chinese Food & Cooking

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Selected Books

For additional books, browse the library catalog under the subject headings Cooking, Chinese and Food habits -- China.

Alford, Jeffrey and Naomi Duguid
Beyond the Great Wall: Recipes and Travels in the Other China
TX724.5.T55 A44 2008
This is the sixth travel-cookbook written by this husband-and-wife team and compiles photos and recipes from outlying regions of China that they have collected during some 25 years of traveling.
Chiang, Cecilia
The Seventh Daughter: my culinary journey from Beijing to San Francisco
TX724.5.C5 C55385 2007
A pioneer in the food world, Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin. Now she shares more than 80 signature recipes, along with her gripping life story.
Dunlop, Fuchsia
Land of Plenty: a Treasury of Authentic Sichuan Cooking
TX724.5.C5 D86 2003
British writer Fuchsia Dunlop was a student at Sichuan Institute of Higher Cuisine in Chengdu, China and writes for The Economist on Chinese food and culture. Land of Plenty won the British Guild of Food Writers Jeremy Round Award.
Dunlop, Fuchsia
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
TX724.5.C5 D868 2008
Do the Chinese really eat everything? Fuchsia Dunlop should know since she spent 15 years in China.
Dunlop, Fuchsia
Revolutionary Chinese Cookbook: Recipes from Hunan Province
TX724.5.C5 D868 2007x
British writer Fuchsia Dunlop offers recipes from this lesser known region of China. Each recipe is nicely annotated with information about the dish and the photographs include shots of China.
Kwong, Kylie
Simple Chinese Cooking
q TX724.5.C5 K86 2007
This was the winner of the IACP cookbook award for Food Photography and Styling. Kylie Kwong is chef and restaurateur of the popular restaurant Billy Kwong in Sydney, Australia.
Lin-Liu, Jen
Serve the People: a stir-fried journey through China
Chinese-American journalist Lin-Liu went to China to become a chef. She attended cooking school and worked in a noodle stall and a dumpling house before interning at the upscale Shanghai restaurant, Whampoa Club. This is her cookbook memoir.
Lo, Eileen Yin-Fei
Mastering the Art of Chinese Cooking
Yin-Fei Lo has written other Chinese cookbooks, concentrating on the Cantonese cuisine of her birthplace, such a The Chinese Kitchen and My Grandmother's Chinese Kitchen.
Lo, Eileen Yin-Fei
My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons
TX724.5.C5 L59458 2006
Award-winning cookbook author and celebrated food expert Eileen Yin-Fei Lo (The Chinese Cookbook) learned how to cook from her wise and talented grandmother when growing up outside of Canton, China.
Mones, Nicole
The Last Chinese Chef
This novel explores the rich history and philosophy of Chinese culinary art interweaved with a story of love and the intersection of modern and ancient culture. Each dish is described in delicious detail and offers a glimpse of the complex meaning and centuries-old wisdom that lies behind its creation.
Simoons, Frederick J.
Food in China: a cultural and historical inquiry
r GT2853.C6 S56 1991
For the serious student of culinary history, this reference book covers the identity and history of the food plants and animals of China with descriptions of how they are used.
Tong, Michael
The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
TX724.5.C5 T63 2007
Michael Tong shares the most popular recipes of his restaurants, which introduced the U.S. to Hunan, Sichuan, and Shanghai cooking.
Yan, Martin
Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World
TX724.5.C5 Y2833 2002
In lieu of viewing the PBS series to which this was a companion book, you can peruse the recipes here that Martin Yan has collected from Chinatowns around the world, including San Francisco, Toronto, Vancouver, and New York City.
Young, Grace
The Breath of a Wok: Unlocking the Spirit of Wok Cooking through Recipes and Lore
TX724.5.C5 Y593 2004
Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. See also Young's recent Stir-Frying to the Sky's Edge, highlighting dishes of the Chinese diaspora.
Young, Grace
The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing
TX724.5.C5 Y598 1999
The Wisdom of the Chinese Kitchen won the 2000 IACP (international Association of Culinary Professionals) International Cookbook Award. It was also a James Beard finalist for best International cookbook.

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Last updated Thursday January 31 2013.