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. Read more...
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
- ISBN-13: 9781607749820
- ISBN-10: 1607749823
- Publisher: Ten Speed Press
- Publish Date: August 2016
- Page Count: 524
- Dimensions: 10.2 x 8.2 x 1.8 inches
- Shipping Weight: 4.2 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-04-18
- Reviewer: Staff
Phillips () offers a comprehensive and thoughtful examination of Chinese cuisine, providing a wealth of appealing recipes for beginner and advanced cooks. Dividing the country into five regions, she identifies 35 distinct cuisines and offers a brief but informative history of each. Personal stories—particularly those of her late mother-in-law, who was born and raised in Tianjin—add insight. She describes the North/Manchurian Northeast, home most notably to the cuisine of Beijing, and highlights pot stickers and zha jiang noodles, which use common ingredients such as pork, green onions, garlic, and ginger. Dishes from the Yangtze River area are noted for fish and shellfish, bamboo shoots, and pork, seen in dishes such as fish chowder and Dong Po pork. Phillips describes the coastal Southeast as flush with a wide range of treasures such as poultry, pork, and fermented ingredients. Recipes include oyster spring rolls, complete with assembly illustrations, and Hainanese chicken and rice. Chili peppers characterize the Central Highlands, where she highlights dry-fried chicken wings and mapo doufu. In the sparsely populated Arid Lands, ranging from lower Mongolia to the mountains of Tibet, she highlights lamb, dairy, and wheat. Lamb soup with biscuits and Xinjiang-style lamb kebabs are prime examples of local dishes. In addition, Phillips includes a valuable chapter on basic recipes, techniques, and useful advice. This is a broad and discerning approach to regional Chinese cooking. (Aug.)