Sweet and sour pork from the local Chinese restaurant still Mum's secret shame? Up her home-cooking game, and let your stomach reap the rewards.' - Elle Every Grain of Rice is an inspired take on the cooking of southern China. Vegetables are not just side dishes, but are the main event accented by meat and fish. Most recipes focus on areas south of the Yangtze River. Every Grain of Rice gives a gentle but meaty introduction to Chinese cuisine with no shortage of recipes.

China: The Cookbook: Chan, Kei Lum, Fong Chan, Diora China: The Cookbook: Chan, Kei Lum, Fong Chan, Diora

China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenterverifyErrors }}{{ message }}{{ /verifyErrors }}{{ Chef Jane is a restauranteur, food educator, and former chef-owner of Bao Wow Restaurant in Portland. With a father who owns a Taiwanese restaurant and a mother who owned a Boba Tea shop, food and small business entrepreneurship have been in her blood since she was born. Her recipes stress the importance of tradition, but with modern flair with inspiration from pop culture, fashion, and media.

China the Cookbook - review and recipe from China the Cookbook China the Cookbook - review and recipe from China the Cookbook

Discover the breadth of China's cuisine... Suitable for novices as well experts.' - Sunday Times, The Dish This book is for those wishing to broaden their horizons beyond General Tso's and explore dishes from the Yangtze River taverns to the finest Taiwanese restaurants. And expect to learn a history lesson or two along the way. This is by far the best English cookbook for anyone looking to explore Chinese cuisine. I love how well-researched it is and the step-by-step instructions. It is one I return to on a regular basis for inspiration. Hailed by many as the Chinese cookbook, this book [is] not only... beautifully illustrated, but the dishes authentic.' - Evening Standard