my station at the Cloud 9 Cooking School in Yangshuo, China.
The Chinese New Year, the Year of the Rabbit, begins its fifteen day celebration this Thursday, February 3rd. In observance, I’ll be cooking lots of chinese dishes this week–many of which I learned during my three-week honeymoon in China three years ago.
But to start off, below are some of my most loved Chinese cookbooks. They contain particularly wonderful recipes, photography, and an abundance of basic information on the cuisine itself to help you start to get a grasp of “its most basic rules of grammar.”
The Breath of a Wok by Grace Young
Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking by Rhoda Yee
Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop
(I also adored her memoir, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Chinese Peoples Cookbook by Mai Leung
The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens by Pat Tanumihardja
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