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Authentic Chinese recipes are hard to come by, which is why we were so pleased to stumble across China The Cookbook by Kei Lum Chan and Diora Fong Chan, an authoritative new cookbook with all the makings of a must have cookery bible on Chinese food for home cooks.
Written by two influential industry professionals, husband and wife team Kei Lum Chan and Diora Fong Chan, the gilt-edged and golden foiled book contains more than 650 tried and tested recipes showcasing the culinary diversity of the world’s richest and oldest cuisines with recipes that can be traced back to 30 distinct regions.
Simple chapters organised by type are easily navigated, taking cooks through the essentials, from appetisers through to eggs, and noodles to meat, seafood and more, finishing up with dessert. Those in search of re-creating their takeaway favourites can take their pick from hot and sour soup, sweet and sour spare ribs and chicken in black bean sauce, whilst dipping into the handy section on equipment techniques and the lowdown on how cuisine varies from region to region.
More seasoned professionals will also find plenty to excite with a chapter on more complex recipes from some of the best Chinese chefs in the world. And if you're feeling really brave you could always prepare a Chinese banquet and celebrate the Chinese New Year at your home.
Step inside T'ang Court, a Cantonese Restaurant with three Michelin Stars
