402 Recipes. Thousands of Years of Flavour.
Chinese cooking is one of the oldest and most sophisticated culinary traditions in the world — and it is also one of the most practical. The Chinese Cookbook brings you 402 authentic recipes that span the full range of Chinese cuisine: from the delicate folds of dim sum to the smoky wok-tossed stir-fries, silky noodle soups, and slow-braised dishes that have fed families for generations.
Every recipe is written for the home cook, with clear instructions and ingredients available at any Asian grocery or well-stocked supermarket.
Inside you’ll find:
Stir-fries — quick, high-heat, packed with flavour
Dim sum: dumplings, bao, har gow, shumai
Noodle dishes — lo mein, chow mein, dan dan noodles
Fried rice and congee
Soups — hot and sour, wonton, egg drop
Braised meats, Peking duck, and clay pot dishes
Tofu, vegetable, and egg dishes
Classic sauces: black bean, oyster, hoisin, XO
Desserts — egg tarts, sesame balls, mango pudding
Whether you want a fast weeknight stir-fry or a slow weekend dim sum spread, this collection gives you the confidence to cook Chinese food properly — at home.
Author’s note:
“The first thing I learned about Chinese cooking is that the wok does most of the work — if you get your heat right, everything else follows. This collection took me deep into a cuisine I thought I knew, and showed me just how much more there was to discover. I hope it does the same for you.”
— John Joy
402 recipes. Full table of contents. Real Chinese cooking, made approachable.
