Better access to the ingredients, equipment and know-how fundamental to Chinese cookery means it is now easier than ever before to cook the food of this diverse country here in the UK. Whether you want to faithfully recreate the dishes you love or discover new recipes to try, these cookbooks from chefs, cooks and food writers who are experts on Chinese cookery will guide you through.
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.
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.
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.
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.
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.