All Under Heaven
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heavenis the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heavenserves as both a handbook for the novice and a source of inspiration for the veteran chef."
The vastness and complexity of the many cuisinesof China would be daunting to anyone yet CarolynPhillips has produced a monumental work. Scholarly, comprehensive, based on thorough research yetseasoned with her own insights of an ancientcivilization rediscovering and exploring its ownculinary history, this is bound to become a classicon the subject and part of the foundation of anyserious cook s reference library. DAVID KINCH, author of Manresa Carolyn Phillips brings a bold new voice to thesubject of Chinese cooking. All Under Heaven isthe result of a lifetime passion and fascination withChinese cuisine. Many of the recipes are not for anovice cook but it s an impressive read even if younever cook a single recipe. An added bonus isthe author s charming illustrations. GRACE YOUNG, author of Stir-Frying to the Sky s Edge "Packed with 300-plus recipes (e.g., abalone shreds with mung bean sprouts, bitter melons in golden sand, lotus-wrapped spicy rice crumb pork), this unprecedented reference will thrill cooks who want to expand their knowledge and move beyond the mainstays of American Chinese restaurant menus. Those who enjoy the thoroughly researched cookbooks of experts such as Claudia Roden (The New Book of Middle Eastern Food) will appreciate Phillips s comprehensive treatment, which includes historical information, an extensive ingredient glossary, suggested menus, and useful advice." Library Journal, Starred Review "[A]comprehensive and thoughtful examination of Chinese cuisine, providing a wealth of appealing recipes for beginner and advanced cooks." Publishers Weekly "There s no denying Phillips has done her research, delving into 35 Chinese cuisines in admirable depth. " Tasting Table "Organized by regions beginning with a background of that area, Phillips heart and soul can be felt in every word. The book is massive but perfectly laid out with stark white pages, easy to follow instructions with maps and drawings that speaks to her story. She highlights extra information to perfect each dish in red font after each recipe. It is as if she is in the kitchen with us working beside us to make sure we achieve the best results. ...This book is sure to be this year sbest cookbook, I have no doubt." The Cookbook Junkies"
CAROLYN PHILLIPS is a food writer, scholar, and artist whose second book will be The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse (Ten Speed, August 2016). Her work has appeared in numerous places, including Best Food Writing 2015, Lucky Peach, Gastronomica, BuzzFeed, Alimentum, Huffington Post, Zester Daily, Food52, and at the 2013 MAD Symposium in Copenhagen, as well as in her weekly blog, Madame Huang s Kitchen (MadameHuang.com). She can be found on Twitter as @madamehuang and on Instagram as @therealmadamehuang. Carolyn s art has appeared everywhere from museums and galleries to various magazines and journals to Nickelodeon s Supah Ninjas series. She was a professional Mandarin interpreter in the federal and state courts for over a decade, and she and her husband recently acted as cultural consultants for the third Ghostbusters movie (2016). She lived in Taiwan for eight years, has translated countless books and articles, and married into a Chinese family more than thirty years ago."