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liuzhou

liuzhou

20 minutes ago, heylow said:

I'm on a mission to find the best cookbooks, in English (I know it's a limiting factor), on regional Chinese cooking and techniques :) I have these so far:

  • Land of Plenty - Fuchsia Dunlop (Sichuan)
  • Land of Fish and Rice - Fuchsia Dunlop (Zhejiang)
  • Revolutionary Chinese Cookbook - Fuchsia Dunlop (Hunan)
  • Cooking South of the Clouds - Georgia Freedman (Yunnan)
  • Xi'an Famous Foods - Jason Wang (Western China by way of NYC)
  • All Under Heaven - Carolyn Phillips (All 35(?) regions and my favourite)
  • Beyond the Great Wall - Naiomi Duguid and Jeffrey Alford (Tibet, Inner Mongolia, Western China, Yunnan, Guizhou)

 

What are your thoughts on these additions? :

  • Breath of a Wok/Stir Frying to the Sky's Edge/The Wisdom of the Chinese Kitchen - Grace Young
  • The Food of Taiwan - Cathy Erway
  • Phoenix Claws and Jade Trees - Kian Lam Kho
  • Mooncakes and Milk Bread - Kristina Cho
  • A Tradition of Soup: Flavours from China's Pearl River Delta - Teresa M. Chen

 

Any recommendations for Fujian/Guangdong/Guangxi focused books? Hainan also seems to have a very unique cuisine...

 

Thanks in advance :) 

 

There are literally hundreds of books on Guangdong cooking. Cantonese is by far the most popular style outside China. Not my favourite,though, so no particular recommendations

 

Guangxi, as noted in All Under Heaven by Carolyn Phillips because I told her so*, has no distinctive cuisine, but instead leans towards Cantonese in the south and east, but more to Hunan and Guizhou in the north and west. We also get a lot of thecuisine of the DOng, Miao and Yao etc ethnic minorities.

 

I have never found a book on Guangxi food, even in Chinese. I live in the centre where we get both.

 

*She was kind enough to mention me in the acknowledgements.

liuzhou

liuzhou

15 minutes ago, heylow said:

I'm on a mission to find the best cookbooks, in English (I know it's a limiting factor), on regional Chinese cooking and techniques :) I have these so far:

  • Land of Plenty - Fuchsia Dunlop (Sichuan)
  • Land of Fish and Rice - Fuchsia Dunlop (Zhejiang)
  • Revolutionary Chinese Cookbook - Fuchsia Dunlop (Hunan)
  • Cooking South of the Clouds - Georgia Freedman (Yunnan)
  • Xi'an Famous Foods - Jason Wang (Western China by way of NYC)
  • All Under Heaven - Carolyn Phillips (All 35(?) regions and my favourite)
  • Beyond the Great Wall - Naiomi Duguid and Jeffrey Alford (Tibet, Inner Mongolia, Western China, Yunnan, Guizhou)

 

What are your thoughts on these additions? :

  • Breath of a Wok/Stir Frying to the Sky's Edge/The Wisdom of the Chinese Kitchen - Grace Young
  • The Food of Taiwan - Cathy Erway
  • Phoenix Claws and Jade Trees - Kian Lam Kho
  • Mooncakes and Milk Bread - Kristina Cho
  • A Tradition of Soup: Flavours from China's Pearl River Delta - Teresa M. Chen

 

Any recommendations for Fujian/Guangdong/Guangxi focused books? Hainan also seems to have a very unique cuisine...

 

Thanks in advance :) 

 

There are literally hundreds of books on Guangdong cooking. Cantonese is by far the most popular style outside China. Not my favourite,though, so no particular recommendations

 

Guangxi, as noted in All Under Heaven - Carolyn Phillips because I told her so*, has no distinctive cuisine, but instead leans towards Cantonese in the south and east, but more to Hunan and Guizhou in the north and west. We also get a lot of thecuisine of the DOng, Miao and Yao etc ethnic minorities.

 

I have never found a book on Guangxi food, even in Chinese. I live in the centre where we get both.

 

*She was kind enough to mention me in the acknowledgements.

liuzhou

liuzhou

14 minutes ago, heylow said:

I'm on a mission to find the best cookbooks, in English (I know it's a limiting factor), on regional Chinese cooking and techniques :) I have these so far:

  • Land of Plenty - Fuchsia Dunlop (Sichuan)
  • Land of Fish and Rice - Fuchsia Dunlop (Zhejiang)
  • Revolutionary Chinese Cookbook - Fuchsia Dunlop (Hunan)
  • Cooking South of the Clouds - Georgia Freedman (Yunnan)
  • Xi'an Famous Foods - Jason Wang (Western China by way of NYC)
  • All Under Heaven - Carolyn Phillips (All 35(?) regions and my favourite)
  • Beyond the Great Wall - Naiomi Duguid and Jeffrey Alford (Tibet, Inner Mongolia, Western China, Yunnan, Guizhou)

 

What are your thoughts on these additions? :

  • Breath of a Wok/Stir Frying to the Sky's Edge/The Wisdom of the Chinese Kitchen - Grace Young
  • The Food of Taiwan - Cathy Erway
  • Phoenix Claws and Jade Trees - Kian Lam Kho
  • Mooncakes and Milk Bread - Kristina Cho
  • A Tradition of Soup: Flavours from China's Pearl River Delta - Teresa M. Chen

 

Any recommendations for Fujian/Guangdong/Guangxi focused books? Hainan also seems to have a very unique cuisine...

 

Thanks in advance :) 

 

There are literally hundreds of books on Guangdong cooking. Cantonese is by far the most popular style outside China.

 

Guangxi, as noted in All Under Heaven - Carolyn Phillips because I told her so*, has no distinctive cuisine, but instead leans towards Cantonese in the south and east, but more to Hunan and Guizhou in the north and west. We also get a lot of thecuisine of the DOng, Miao and Yao etc ethnic minorities.

 

I have never found a book on Guangxi food, even in Chinese. I live in the centre where we get both.

 

*She was kind enough to mention me in the acknowledgements.

liuzhou

liuzhou

10 minutes ago, heylow said:

I'm on a mission to find the best cookbooks, in English (I know it's a limiting factor), on regional Chinese cooking and techniques :) I have these so far:

  • Land of Plenty - Fuchsia Dunlop (Sichuan)
  • Land of Fish and Rice - Fuchsia Dunlop (Zhejiang)
  • Revolutionary Chinese Cookbook - Fuchsia Dunlop (Hunan)
  • Cooking South of the Clouds - Georgia Freedman (Yunnan)
  • Xi'an Famous Foods - Jason Wang (Western China by way of NYC)
  • All Under Heaven - Carolyn Phillips (All 35(?) regions and my favourite)
  • Beyond the Great Wall - Naiomi Duguid and Jeffrey Alford (Tibet, Inner Mongolia, Western China, Yunnan, Guizhou)

 

What are your thoughts on these additions? :

  • Breath of a Wok/Stir Frying to the Sky's Edge/The Wisdom of the Chinese Kitchen - Grace Young
  • The Food of Taiwan - Cathy Erway
  • Phoenix Claws and Jade Trees - Kian Lam Kho
  • Mooncakes and Milk Bread - Kristina Cho
  • A Tradition of Soup: Flavours from China's Pearl River Delta - Teresa M. Chen

 

Any recommendations for Fujian/Guangdong/Guangxi focused books? Hainan also seems to have a very unique cuisine...

 

Thanks in advance :) 

 

There are literally hundreds of books on Guangdong cookbooks. Cantonese is by far the most popular style outside China.

 

Guangxi, as noted in All Under Heaven - Carolyn Phillips because I told her so*, has no distinctive cuisine, but instead leans towards Cantonese in the south and east, but more to Hunan and Guizhou in the north and west. We also get a lot of thecuisine of the DOng, Miao and Yao etc ethnic minorities.

 

I have never found a book on Guangxi food, even in Chinese. I live in the centre where we get both.

 

*She was kind enough to mention me in the acknowledgements.

liuzhou

liuzhou

2 minutes ago, heylow said:

I'm on a mission to find the best cookbooks, in English (I know it's a limiting factor), on regional Chinese cooking and techniques :) I have these so far:

  • Land of Plenty - Fuchsia Dunlop (Sichuan)
  • Land of Fish and Rice - Fuchsia Dunlop (Zhejiang)
  • Revolutionary Chinese Cookbook - Fuchsia Dunlop (Hunan)
  • Cooking South of the Clouds - Georgia Freedman (Yunnan)
  • Xi'an Famous Foods - Jason Wang (Western China by way of NYC)
  • All Under Heaven - Carolyn Phillips (All 35(?) regions and my favourite)
  • Beyond the Great Wall - Naiomi Duguid and Jeffrey Alford (Tibet, Inner Mongolia, Western China, Yunnan, Guizhou)

 

What are your thoughts on these additions? :

  • Breath of a Wok/Stir Frying to the Sky's Edge/The Wisdom of the Chinese Kitchen - Grace Young
  • The Food of Taiwan - Cathy Erway
  • Phoenix Claws and Jade Trees - Kian Lam Kho
  • Mooncakes and Milk Bread - Kristina Cho
  • A Tradition of Soup: Flavours from China's Pearl River Delta - Teresa M. Chen

 

Any recommendations for Fujian/Guangdong/Guangxi focused books? Hainan also seems to have a very unique cuisine...

 

Thanks in advance :) 

 

There are literally hundreds of books on Guangdong cookbooks. Cantonese is by far the most popular style outside China.

 

Guangxi, as noted in All Under Heaven - Carolyn Phillips because I told her so*, has no distinctive cuisine, but instead leans towards Cantonese in the south and east, but more to Hunan and Guizhou in the north and west. I have never found a book on Guangxi food, even in Chinese. I live in the centre where we get both.

 

*She was kind enough to mention me in the acknowledgements.

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