All Under Heaven
“A comprehensive, contemporary portrait of China’s culinary landscape and the geography and history that has shaped it, with more than 300 recipes.
Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries’ worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes–from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork–written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.“ -Goodreads
When I requested this book, I was expecting a normal sized cookbook, not the mammoth of a tome I received. While that is not necessarily a bad thing, it does make this cookbook a little cumbersome to carry around. You may be asking, why are you carrying around a cookbook? That is because occasionally I read cookbooks for fun when I’m at work. Aside from that, there are many aspects of this cookbook I enjoyed. The first is the map of China that shows the regions where the foods come from. I also appreciate that all the recipes have the Chinese name, it’s phonetic equivalency, and the English name. Pictures of the foods would have made this cookbook even better. There are a few small sketches throughout the book, but none that illustrates how each dish should look. An additional bonus is the glossary/buying guide at the end of the book. Overall this is a decent cookbook, now I just need to try out some recipes.
WHAT DO YOU LIKE TO COOK?
I received this book from Blogging for Books for this review.