Here are my favorite collections of Chinese cookbooks. I truly respect the work of Grace Young and Eileen Yin-Fei Lo and their books are my go-to resources whenever I have doubts or need information about a certain Chinese ingredient, cooking method, or recipe. Grace Young’s in-depth research and works on wok and stir-frying are brilliant and inspiring, while Eileen’s latest cookbook Mastering the Art of Chinese Cooking is the ultimate guide to learning Chinese cuisine. Martin Yan’s recipes are always fun and creative while Fuschia Dunlop’s dedication to Sichuan and Hunan cuisines—two of my favorite Chinese regional cuisines—are simply fascinating. I am a huge fan of Jeffrey Alford and Naomi Duguid and their cookbooks are such treasures, both visually stunning and deeply engaging. Last but not least, Cecilia Chiang is the legendary figure in Chinese cooking, who has been credited with introducing authentic Chinese cuisines to the United States through her restaurant and literary works.
