Given the breadth and depth, it’s truly a massive tome, and likely best for someone with some familiarity already with Chinese ingredients and cooking methodologies. (But, to her credit, she does recommend substitutions and tell you it’s okay to go for it even if you can’t find all of the ingredients in your local markets – so fear not on that front.) It’s illustrated with drawings, but is also not your flashy, coffee-table type of book – again making it perhaps best for the seasoned chef. But the writing and the recipes are wonderful – we particularly enjoyed the lotus-wrapped spicy rice crumb pork but have only scratched the very surface of cooking out of this book. Recipes are organized by region rather than type of dish.
Learn more: All Under Heaven: Recipes from the 35 Cuisines of China
This book was provided by Blogging for Books; all opinions are our own.