Eileen Yin-Fei Lo presents an instruction manual for the aspiring Chinese cuisine chef. Included are lessons on stir-frying, steaming, poaching, and more, along with a brief description of the context and tradition behind each dish. These recipes are accessible for the beginner and flavorful for all, and a passion and reverence for the culture shows in Lo’s knowledgeable yet uncomplicated guidance.

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible.

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Carolyn Phillips

Food writer

A cooking teacher and the author of eleven titles on classic Cantonese-style cooking, her last book is considered by many to be her finest, as it is a distillation of a lifetime of love for her native Guangdong’s stellar dishes. Unlike all of the other books on this list, this one is packed with color photographs, making it as nice to flip through as it is to cook from.

John Birdsall

Food Writer

With calm professionalism, this book lends order to a sprawling subject.

Johnathan L. Wright

Editor