Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East's rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.

In this fully illustrated book, Chef Chan reveals his secrets to making these delicious bite-sized delights. Old and forgotten recipes such as Twin Sausage Rolls (Lap Cheong Qun) and Soup Dumplings (Kun Tong Bao) are recalled, when unique new creations such as Sugar Cane Jelly and Green Tea Glutinous Rice Balls are also introduced. Chef Chan's creative and daring approach to dim sum also sees him as reinventing traditional favourites and giving them new textures and tastes. Here, Steamed Roast Pork Buns (Char Siew Bao) have been given a twist with the addition of preserved vegetables, and Egg

Step-by-Step Cooking: Chinese will guide novice cooks through the necessary techniques for preparing Chinese dishes and provide more experienced cooks with fresh ideas for Chinese cooking. This collection of recipes features a wide range of Chinese dishes that are easy to prepare with readily available ingredients. For all those who love Chinese cuisine, this is the book that demystifies Chinese cooking and makes it both simple and enjoyable. The book showcases recipes ranging from soups, seafood, meat & poultry, vegetables, rice & noodles to sweets.

Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a bre

Yunnan, an exotic, mountainous land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. It is quite possibly the most beautiful part of the country, and also the most culturally rich. Each ethnic minority has its own distinct cooking ingredients, spices, aromas and flavors all brought together for the first time in this unique cookbook."