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The Key to Chinese Cooking

by Irene Kuo


Discover the fundamental techniques and methods of Chinese cooking. This welcoming novice’s guide teaches the four major methods of Chinese cuisine through easy-to-follow beginner’s recipes and offers over 300 authentic Chinese dishes for foreign cooks to try. Enjoy fresh, delicious Chinese meals right at home!

from the publisher

Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes

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Recommended by

Carolyn Phillips

Food writer

As the proprietor of New York’s famed restaurants Lichee Tree and Gingko Tree, it should come as no surprise that her magnum opus, The Key to Chinese Cooking (1977), was shepherded by renowned editor Judith Jones into an encyclopedic look at China’s culinary legacy. Fifty years later, this book still is such a standard English-language bible on classic Chinese cooking that it remains one of my favorites.

Ken Hom


This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Jonathan White

China-based food writer

Anne Mendelson

Author and editor