Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Original Publisher
Date of publication
1957
ISBN
0399504184

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk

Recommended by

Sue Dyson and Roger McShane

Food writers

We regard this book as a forerunner for the detailed work now being carried out by Fuchsia Dunlop is documenting regional Chinese cuisine. Lin Yutang is a distinguished Chinese artist. His wife (Tsuifeng Lin) and daughter (Hsiang Ju Lin) have used his artistic skills to decorate this important book on Chinese cuisine. This is much more than a recipe book, providing a sound cultural context for the lovely recipes presented in this compelling survey of Chinese cuisine.

Lisa Gershenson

Food entrepreneur and culinary educator

Way more than a compendium of recipes, this book explores the secret to Chinese gastronomy; “flavors should blend and textures should vary.” How to manipulate and control these elements provides the structure of the book, communicated through witty instructions to the cook. Recipes are presented to illustrate culinary principles and the goals, motives and methods of the Chinese cook.

Sybil Kapoor

Writer and broadcaster

I have cooked my way through this book and still return to it for both information and inspiration. It is often cited in the bibliographies of other British Chinese cookbooks, but is worth studying in its own right.

Georgia Freedman

Writer and food scholar