Spanning multiple regions and culinary traditions, China is home to a hugely popular and diverse genre of world cuisine.
Whether you want to faithfully recreate the dishes you love or discover new recipes to try, these Chinese cookbooks from chefs, cooks and expert food writers will guide you through.
Ken Hom’s all-encompassing guide to Chinese cuisine
250 inspiring recipes for authentic Chinese dishes
Easy-to-follow recipes from basic dishes to elaborate feasts
Complete Chinese Cookbook
In his complete cookbook, Ken Hom brings decades of experience together to give home cooks a solid foundation in Chinese cookery, with advice on ingredients, equipment, cooking techniques, and a comprehensive selection of recipes that range from Cantonese stir-fries to spicy Sichuan favourites to all-time classics, such as Chicken Fried Rice.
70 easy-to-follow Chinese recipes from chef Kwoklyn Wan
From braised and steamed dishes to noodles, rice and stir fries
Master authentic Chinese cookery with ease
Chinese Made Easy
With this beautiful cookbook, third-generation restaurateur and chef Kwoklyn Wan has penned an array of authentic yet accessible recipes that will have you recreating staples such as dumplings, Char Siu Pork, and Salt and Pepper Aubergine from the comfort of your own kitchen – as well as mastering key techniques for cooking with a wok and ‘velveting’ cuts of meat for melt-in-the-mouth tender results.
Kung Food
In his debut cookbook, US-based TikTok sensation Jon Kung taps into his experience as a ‘third-culture kid’ to bring a stunning array of Chinese fusion recipes that blend cultures, cross boarders, and celebrate diaspora histories. Find dishes like Jerk Chow Mein, Buffalo Chicken Rangoons, and Thanksgiving Turkey Congee.
Yan Kit’s Classic Chinese Cookbook
With Yan-Kit’s precise, detailed and visual guide to Chinese cooking, this cookbook is perfect for any beginner. With detailed pictures, she walks you through Chinese ingredients and techniques so you can create dishes from familiar favourites such as dumplings, wonton soup and spring rolls, to dishes from China’s regional culinary traditions, like Peking duck and Cantonese fire pot.
The Revolutionary Chinese Cookbook
Critically acclaimed food writer and expert on Chinese cuisine, Fuchsia Dunlop, brings to life the southern Chinese province of Hunan in this vibrant, exciting and wonderfully written cookbook that weaves history, anecdote and food together. Hunan is well known for its bold, spicy flavours, soothing tonic stews and delicate steamed dishes. Recipes also include numbing-and-hot chicken, Chairman Mao’s favourite red-braised pork, steamed fish with brilliant red chillies, and plenty of colourful vegetable stir-fries.
Hunan
At legendary London restaurant, Hunan, diners don’t choose their meal. Guests simply state what they don’t eat and how spicy they like their food and Mr Peng then does the rest, serving up small portions across many courses designed to be shared by the table. This cookbook is a collection of Mr Peng’s best-kept secrets that will show you how to recreate his accomplished food at home. Expect dishes like Hunan’s Chicken & Spinach Fritters and Pork Mince & Aubergine Stir-Fry.
Gok Cooks Chinese
You might not realise fashion expert and TV presenter, Gok Wan, is also a keen cook and a dab hand at the wok but in this cookbook, he shares the family recipes that are close to his heart. Taking his father’s recipes and dishes he’s learned while traveling in China, Hong Kong and Singapore, this cookbook makes domestic Chinese cooking accessible at home.
