Most of us are aware that Szechuan cooking is spicier than Cantonese cuisine, but what about dishes from eastern China or the imperial cuisine of Beijing? These excellent books provide authentic recipes representing each of China’s regional schools of cooking.
1. The Food and Cooking of China
by Frances Halvorsen. In addition to describing the evolution of Chinese cuisine, Frances Halvorsen outlines specific methods of preparation, ingredients used, and recipes in 12 regions of China, Hong Kong, and Taiwan. An excellent book for anyone wanting to understand the regional differences in Chinese cooking throughout China and Asia. Paperback.
2. Martin Yan's Culinary Journey Through China
Written following a trip to China for his television series, Yan explores China's four main regional cooking schools. But don't worry about scouring the market for exotic ingredients like bird's nest or shark's fin - the over 120 recipes consist of home-cooked dishes you might find eaten in any Chinese household. Yan's personal observations of the different regions enliven each section.