The Book Review Index
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- A Taste of China by Ken Hom
- Asian Dumplings by Andrea Nguyen
- Authentic Recipes from China by Kenneth Law, Lee Cheung Meng and Max Zhang
- Chinese Cooking Cantonese by Margaret Leeming
- Chinese Cuisine by Huang Su-Huei
- Chinese Cuisine Beijing Style by Lee Hwa Lin
- Chinese Cuisine Szechwan Style by Lee Hwa Lin
- Chinese Dim Sum by Lee Hwa-Lin
- Chinese Dim Sum Recipes by Shou Tuan-Hsi
- Chinese Snacks By Huang Su-Huei
- Chinese Style Appetizers by Lee Hwa Lin
- Cooking from China’s Fujian Province by Jacqueline M. Newman
- Cooking with Chinese Herbs by Terry Tan
- Dim Sum Appetizers and Light Meals by Judy Lew
- Food Art: Garnishing Made Easy by John Gargone
- Henry Chung’s Hunan-Style Chinese Cookbook by Henry W.S. Chung
- How to Cook and Eat in Chinese by Buwei Yang Chow
- Italian Immigrant Cooking by Elodia Rigante
- Land of Plenty (Sichuan Cookery) by Fuchsia Dunlop
- Revolutionary Chinese Cookbook by Fuchsia Dunlop
- Savoring India by Julia Sahni
- Szechuan Cooking by I-Chow Chen
- The Beans and Pulses Cookbook by Simona Hill
- The Chinese Kitchen by Deh-Ta Hsiung
- The Cultural Revolution Cookbook by Sasha Gong and Scott D. Seligman
- The Food and Cooking of Cambodia by Ghillie Basan
- The Food and Cooking of Southern China by Terry Tan
- The Good Food of Szechuan by Robert A. Delfs
- The Great Book of Chinese Cooking by Piero Antolino
- The Indian Spice Kitchen by Monisha Bharadwaj
- The Japanese Kitchen by Kimiko Barber
- The Modern Art of Chinese Cooking by Barbara Tropp
- The Szechuan and Hunan cookbook by Louise Stallard
- The Wisdom of the Chinese Kitchen by Grace Young
- Tsukemono: Japanese Pickling Recipes By Ikuko Hisamatsu
- Yan-Kit’s Classic Chinese Cookbook by Yan-Kit So
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