The Sydney Chinese New Year festival is just around the corner, an event that will see thousands painting the town red. In celebration of the incoming year of the rooster, we’ve gathered four of our best cookbooks featuring some of the tastiest Chinese cuisine.
Scroll on to learn the delicious art of the Wonton, dumplings, and Chow Mein.
Land Of Fish and Rice
By Fuchsia Dunlop
The Land of Fish and Rice is a collection of exquisite recipes from Shanghai and the Lower Yangtze region, created by internationally renowned Chinese food expert Fuchsia Dunlop.
The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a ''Land of Fish and Rice''. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.
Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.
Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.
Complete Asian Cookbook (New Edition)
By Charmaine Solomon
A completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook – first published in 1976 – this manual of mouth watering recipes has something to suit every appetite. From subtle to the pungent, mild to hot, this new edition covers 800 classic and contemporary dishes from fifteen different countries – India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea, and Japan.
Written with the home kitchen in mind, Solomon’s recipes are simple and easy to follow, making for meal time successes to be savored by all. An all-encompassing guide to all that is to love about Asian cuisine, this cookbook provides recipe and chapter introductions, offering valuable information about local dishes are prepared and served. A comprehensive glossary is also included, to explain some of the book’s more unfamiliar ingredients – many of which are becoming more available in Australian supermarkets today.
The Complete Asian Cookbook is a book that belongs in the kitchens of every household.
China: The Cookbook
By Kei Lum Chan and Diora Fong
China: The Cookbook will be your bible of the world's most popular and oldest cuisine – Chinese.
Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and twelve minor regions.
China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.
By Dan Hong
An exploration of Dan Hong’s colourful path through life, this beautifully-illustrated book boasts 100 delicious recipes – Vietnamese, Chinese, and Mexican – as well as a number of flavoursome fusions. Far more than just a place to find standard dinner instructions, this cookbook is a re-imagining for a new generation of food obsessives.
Growing up in the suburbs of Sydney with a food-obsessed family – and a mother who fell into owning her own Vietnamese restaurant by absolute chance – Dan has gone on to become a critically acclaimed chef, working at some of the most prestigious restaurants in Australia, including Sydney's Mr Wong, Ms G's and El Loco.
Dan's potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh flavours makes his approach to food truly unique.
With Mr Hong on your kitchen bench top, you’ll be eating like you’ve never eaten before.