China
 Ching's Chinese Food in Minutes
Chine-He Huang
From one of the hottest new faces on British food television, Chine-He Huang, Ching which still provide the authenticity of real Chinese cooking. While much of the book works as everyday cooking, there is also a section on special dishes for entertaining, perfect for celebrating Chinese New Year in style.
221 pp. $43.95.
 Mastering the Art of Chinese Cooking
Eileen Yin-Fei Lo
Each three sections focuses on different aspects of "The Market" and is given over to lessons and discussions emphasizing the author's strength as a culinary teacher. An absolutely stunning book to read as well as use. Hardcover, 384 pp. $60.00.
 Beyond the Great Wall
Jeffrey Alford & Naomi Duguid
This dynamic travelling duo has managed to capture Chinese cuisine as no one else possibly could. Eschewing the usual view of China the couple have travelled out side the urban centres to local restaurants and market vendors where family style meals are the norm. As much a study of food in culture as a recipe book. This book has won both an IACP and James Beard Foundation book award 2009, International category. Hardcover, 376 pp. $70.00.
 Chinese Food Made Easy
Ching-He Huang
A rising on star on BBC-TV, this is Huang's second cookbook (China Modern, $24.95 was her first). Recipes are not meant to intimidate and can be prepared readily. Includes a very handy section at the back of the book on Chinese cooking techniques, pantry must haves, and menu ideas. Hardcover,192 pp, $39.95.
 The Seventh Daughter
Cecilia Chiang
Through recipes, stories and beautiful photography, Madame Chiang takes us on a journey beginning in her native China in the early twentieth century to becoming a successful restauranteur in San Francisco. This memoir is jam-packed with Chiang's personal stories highlighting the vast differences between Eastern and Western cultures and also includes seventy-five of her recipes that showcase the simplicity of authentic Chinese home cooking. Hardcover, 246 pp. $42.00.
 The Festive Food of China
Deh-Ta Hsiung
Learn about the multitude of national, regional, and religious festivals of China, and the traditional foods that accompany them. This little book explores the food and culture of China through the sometimes familiar and often exotic dishes that are associated with celebration. This is a window into a world far beyond your local take-out. Similar titles are available for Thailand, India & Pakistan, Italy, France, and Spain. Colour photos. Hardcover, 92 pp. $12.95.
 Revolutionary Chinese Cookbook
Fuchsia Dunlop
After the success of her first book, Land of Plenty ($45.00) on the cooking of Sichuan, Fuchsia Dunlop is back to unveil the previously obscure culinary pleasures of Hunan province in south-central China. Home of both Chairman Mao and the Chinese hotpot, Hunan favours braised or smoked foods in which sourness counters the heat of chiles.
The book blends history with the basic ingredients and techniques of the Hunan kitchen.Classic recipes include red-braised pork, popular with the Mao himself, the much-abused General Tso’s chicken, and a beef and cumin dish which seldom appears in Western cookbooks. Beautiful colour photos. Hardcover, 304 pp. $39.00.
 Simple Chinese Cooking
Kylie Kwong
As a television cooking star and fourth generation Australian- Chinese, Kylie Kwong paid homage to her Cantonese roots and then to Australian fusion cooking (Recipes and Stories, $28.50, Heart and Soul,$45.00). Here the polished restaurateur makes Chinese cooking accessible to everyone with modernized techniques employing the freshest ingredients. Many step-by-step photos and glamorous shots of the plated dishes makes the book particularly appealing.Hardcover, 313 pp, $43.50.
 China Modern
Ching-He Huang
Taking Chinese cooking to new places and challenging our concept of traditional
Chinese dishes with 100 cutting-edge fusion-style recipes for the
21st century showcasing this bold young rising star of Chinese
Cuisine and her blend of old and new, east and west, Chinese and
wider Asian cuisines. Softcover, 158 pp. $24.95.
  Mangoes & Curry
Leaves
Naomi Duguid & Jeffry Alford
Another stunning work from this travelling duo. This new work encompasses the
Indian sub-continent. The photography is breathtaking and the attention to local
culture gives the whole feel of being right there in the markets, in the homes,
alas no plane tickets are included. Hardcover, $70.00.
 Martin Yan Quick & Easy
Martin Yan
Before there was a food network, before there was an Emeril, there was Martin
Yan. Despite all the young upstarts, he is back with a new series on PBS. This
companion book features 150 fast feasts including three-alarm firecracker chicken,
tea-smoked salmon and sweet coconut rice with caramelized pineapple. Clearly
presented with colour photos. Softcover, 240 pp, Call for availability.
 Hot
Sour Salty Sweet
Jeffrey Alford and Naomi Duguid
This time the perapitetic duo (authors of Flatbreads and Flavors $42.95
and
Seductions of Rice $47.50) brings us the foods of the Mekong Delta-from
China, Cambodia, Laos, Vietnam, Burma and Thailand. As in their previous
books, the recipes
are set within the sensory context in which the authors have found
them. Colour photos. 346 pages. $60.00 cloth. Recipe: Spicy
Grilled Beef Salad.
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