Read: China: The Cook­book by Kei Lum and Diora Fong Chan

£29.95, avail­able at

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The lat­est – and per­haps the most dif­fi­cult to pro­duce – of Phaidon’s na­tional cui­sine cook­book se­ries is China: The Cook­book, by Hong Kong hus­band-and-wife team Kei Lum and Diora Fong Chan, who con­quered the near-im­pos­si­ble task of dis­till­ing the coun­try’s myr­iad com­plex cuisines into a sin­gle de­fin­i­tive, com­pre­hen­sive tome. Fea­tur­ing more than 650 Chi­nese recipes from eight ma­jor re­gions, as well as lesser-known re­gions, such as Ti­bet, for the home kitchen and more than 150 gor­geous il­lus­tra­tions, it’s a col­lectible for any­one in­ter­ested in the world’s old­est cui­sine.

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