All Under Heaven
Recipes from the 35 Cuisines of China [A Cookbook]
by Carolyn Phillips
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Pub Date Aug 30 2016 | Archive Date Aug 29 2016
Description
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.
— Los Angeles Times: Favorite Cookbooks of 2016
Available Editions
| EDITION | Other Format |
| ISBN | 9781607749820 |
| PRICE | $40.00 (USD) |
Featured Reviews
Karen H, Reviewer
Carolyn Phillips has written one of the best books on Chinese cooking that I’ve ever encountered. It seems to have everything anyone ever wanted to know about Chinese food and more. There is a huge section on basics, and sections on the food as it is prepared and served from each of the different regions of China. Not only are the recipes exactly what anyone would need to cook every kind of Chinese, but there is enough information on China, the customs, and the people, that anyone using this incredible book will be well-versed in all of the important facts on China.
The book is well organized, the recipes are easy to read and follow, and anyone, from beginner to advanced will be able to successfully make any of the recipes in this book. I especially appreciate the Glossary and Buying Guide at the back of the book; it is quite comprehensive, and was a big help when purchasing the ingredients to make several of the dishes. There are at least 20 recipes from this book that are in my queue; I’ve already prepared the Soybean Pods because we love edamame at our house, and the Sesame Noodles (Yum!). The more I look through the book, the longer the list of Chinese dishes that I want to prepare becomes.
Who knew that there were 35 different cuisines in China, and who know that someone would tackle the huge task of covering them in one excellent book? The only thing missing is color pictures, which is unfortunate; however, Phillips is not only a chef, but also an artist. The book is filled with delightful illustrations by her, and while they don’t make up for the lack of pictures, they do add a nice touch to the book.
This is one of those books that will inspire all of us to get into our kitchens and cook. It is also one of those books that is almost as enthralling as a bestselling thriller. Phillips is a first-rate writer, and has made this a “must-have” cookbook for inclusion in any respectable recipe collection.
Special thanks to NetGalley for supplying a review copy of this excellent cookbook.
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