 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  )My China by Kylie Kwong  Chinese Peoples Cookbook by Mai Leung  The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens by Pat Tanumihardja   One response to “My Favorite Chinese Cookbooks”Leave a Reply | ||||||||||||||||
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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
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[…] the years from what I learned in that class, what I’ve learned from a big assortment of great cookbooks, and most definitely from what I’ve learned from eating this favorite of any food I can think […]