Best Chinese Cookbooks

Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.

Chinese cuisine is famous for emphasizing balance, harmony, and contrast of textures and tastes. With a rich culinary history that spans thousands of years, Chinese food and cooking techniques are among the oldest in the world. Exploring this fascinating fusion of flavors, history, and heritage calls for a reliable cookbook. We’ve sorted through the many options to bring you the very best Chinese cookbooks available, with vegetarian, baking, and print-only books reviewed too. 

Key Takeaways

Our wrap-up of the top 10 best Chinese cookbooks features publications that hold a treasure trove of recipes, techniques, and insights into the fascinating and delicious world of Chinese cuisine. From classic Chinese takeout favorites to lesser-known regional specialties, these cookbooks offer something for every taste and skill level of cook. As some will already know, an Asian grocer is a must for many recipes, and SayWeee.com is one of the very best for ordering online – we’ve got a full SayWeee review ready for those on the hunt for Chinese and other Asian ingredients. 

Chinese Takeout Cookbook: From Chop Suey to Sweet’ n’ Sour, Over 70 Recipes to Re-create Your Favorites by Kwoklyn Wan

  • Total Recipes: 70+
  • Total Pages: 160
  • Recipes Preview: Sesame Seed Prawn Toast, Wonton Soup, Steamed Bao Buns
  • The Best Recipe We Want To Try: Vegetarian Mini Spring Rolls
  • Affordability: Moderate

Several publications list good recipes for Asian fast food, but few compare to the quality, simplicity, and brilliant compilation put forth by the Chinese Takeout Cookbook. Anything you’d imagine ordering at a Chinese takeout recipe is there with a recipe that’ll have it ready in 20 minutes or less. It’s the type of food you’d find at a strip mall just perfected. The best part is you’ll be able to pull these off with ingredients easily found at just about any Western grocery store. 

Those who enjoy cooking may end up frequently skipping takeout and making their own instead after sampling the amazing meals in the Chinese Takeout Cookbook. The instructions couldn’t be easier to follow, and every recipe has a gorgeous full-color photo presenting what presentation to aim for. Every recipe is approachable to all. Even the most inexperienced or hurried cooks can pull off these mouthwatering favorites without getting stuck or delivering lackluster results. It’s one of those books you can’t go wrong with. 

About The Author: Kwoklyn Wan, a British-born Chinese chef, restaurateur, and food writer, carries over 20 years’ worth of experience in the food industry. In addition to being a best-selling author, Kwoklyn has appeared on several cooking shows, including BBC’s Saturday Kitchen and Channel 4’s Sunday Brunch. 

The Wok: Recipes and Techniques by J. Kenji López-Alt

  • Total Recipes: 200+
  • Total Pages: 672
  • Recipes Preview: Bang Bang Chicken, Taiwanese Braised Short Rib Noodle Soup, Thai-Style Beef With Basil And Fish Sauce
  • The Best Recipe We Want To Try: Chinese American Stir-Fried Lo Mein With Shiitakes, Chives, And Charred Cabbage
  • Affordability: Moderate

With over 1000 full-color photographs depicting all the science and methodology while showing you what you’re aiming for with each recipe, The Wok: Recipes and Techniques is a jewel among cookbooks. Short of having a master chef at your side, there is no better way to learn how to master the 2000-year-old art of wok cooking. Readers are taught how to stir-fry, deep-fry, steam, simmer and braise in a wok. In addition to the comprehensive photography, The Wok: Recipes and Techniques also includes step-by-step instructions for each recipe, making it easy for even novice cooks to master the art of wok cooking. 

Each recipe from this,  Bon Appétit’s best cookbook of 2022, is accompanied by helpful tips and tricks, such as how to properly season a wok or how to choose the right ingredients for a stir-fry, but the in-depth explanations behind the science of wok cooking are what sets this cookbook apart. Whether you’re looking for no-fail Chinese recipes or a cookbook that has everything needed to cook in a wok, this is about as close to a must-buy as you get. 

About The Author: Within the culinary world, few names command the same respect as J. Kenji López-Alt. With years of experience in the restaurant industry and a Ph.D. in food science to his name, López-Alt is a true master of his craft. He has served as the Chief Culinary Advisor at Serious Eats, authored a number of successful cookbooks, and won numerous awards for his writing on food and cooking.

The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites by Naomi Imatome-Yun

  • Total Recipes: 95
  • Total Pages: 150
  • Recipes Preview: Shrimp And Beef Pot Stickers, Simply Seasoned Chinese Broccoli (Gal Lan), Eight Treasures Stir Fry
  • The Best Recipe We Want To Try: Cantonese Soy Sauce Noodles
  • Affordability: High

The Essential Wok Cookbook transforms all your favorite Chinese food into healthier, tastier counterparts. Each meal is designed to maximize affordability and nutrition. With surprisingly good recipes that are easy to follow and instructions that are foolproof, it’s a great cookbook for new wok owners. Ingredients are easy to source, and recipes are simplistic in their design. 

If you’re new to Chinese food or cooking in a wok, The Essential Wok Cookbook is for you. All classic Chinese recipes are there, and while easy to make, the flavor is always amazing. The lack of photos of each finished dish is a common criticism, but having a cookbook full of reliable recipes with great ingredients and instructions almost makes up for this minor issue. 

About The Author: A sought-after culinary writer, Naomi Imatome-Yun is an authority in the realm of Asian cuisine. As an experienced food writer, she has published numerous cookbooks and online articles and has even lectured at cooking seminars. Her in-depth knowledge of traditional Chinese cuisine, combined with her modern, accessible approach to cooking, has made her an inspiration to many aspiring cooks.

Easy Chinese Cookbook: Restaurant Favorites Made Simple by Chris Toy

  • Total Recipes: 85
  • Total Pages: 158
  • Recipes Preview: Sichuan Beef And Vegetables, Satay Chicken Skewers, Cold Spicy Peanut Noodles
  • The Best Recipe We Want To Try: Five-Spice Poached Pears In Wine
  • Affordability: High

Beginners will find that they have found gold when reading the Easy Chinese Cookbook: Restaurant Favorites Made Simple. Few books compare to the simplistic yet inspired recipe composition. All of the ingredients are affordable and easy to find. Prep is kept to a minimum, and complicated cooking techniques are nowhere to be found. Beyond its easy-to-follow recipes, the Easy Chinese Cookbook: Restaurant Favorites Made Simple also includes helpful tips and tricks for preparing Chinese dishes at home. 

From advice on how to properly use a wok to tips for creating the perfect stir-fry, this book provides readers with all the knowledge and tools they need to succeed in the kitchen. One of the most remarkable features of the Easy Chinese Cookbook: Restaurant Favorites Made Simple is its focus on using fresh, seasonal ingredients to create delicious, healthy meals. Whether you’re a beginner or an experienced cook, this book is sure to become a go-to resource in your kitchen.

About The Author: Chris Toy is a well-respected culinary expert in the world of Chinese cuisine. With over 30 years of experience in the food industry, his experience as a chef, restaurateur, and culinary consultant in support of sustainable food practices has helped countless people unlock the full realization of what Chinese food has to offer.  

Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

  • Total Recipes: 100+
  • Total Pages: 352
  • Recipes Preview: Sichuanese Dry-Fried Green Beans, Smothered Rainbow Chard With Garlic, Buckwheat Noodles With Red-Braised Beef
  • The Best Recipe We Want To Try: Purple-Sprouting Broccoli With Sizzling Oil
  • Affordability: Moderate

Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop is a masterful exploration of the rich and diverse cuisine of China. From the spicy flavors of Sichuan to the delicate flavors of Jiangsu, this book offers a wide selection of recipes that showcase the best of Chinese cooking from a broad range of regions. The author includes entertaining headnotes with stories about her experiences in China, effectively granting amazing context for each dish. The narrative not only provides an insightful glimpse into Chinese culinary traditions but also adds a personal touch to the recipes, making Every Grain of Rice a delight to read as well as to cook from.

There’s an extensive section on stocking a Chinese pantry, providing readers with guidance on how to build a practical, affordably stocked pantry of Chinese ingredients that can be used in a wide range of dishes. Most of the ingredients are easy to find, but some may require a trip to an ethnic grocery store. When considering just how good Every Grain of Rice’s recipes come out, the minor inconvenience is well worth the effort. Vegetarians will be happy to know that there are ample recipes to pick from while the full span of Chinese cuisine is generally well covered. 

About The Author: Fuchsia Dunlop is a fluent Mandarin speaker and a professional cook who trained at the Sichuan Higher Institute of Cuisine in Chengdu, China. The celebrated author with several award-winning cookbooks boasts an impressive culinary background, and she has penned articles for publications like The New Yorker and The Financial Times. 

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop by Jason Wang

  • Total Recipes: 108
  • Total Pages: 304
  • Recipes Preview: Hot Oil-Seared Biang-Biang Noodles, Spicy And Tingly Hot Pot Broth, Hong Shao Braised Striped Bass
  • The Best Recipe We Want To Try: Seitan Salad
  • Affordability: Low

With no less than fourteen successful restaurants across the US, Xi’an Famous Foods has grown to become one of America’s most iconic Chinese restaurants. Anyone familiar with the chain will undoubtedly jump at the opportunity to learn the chain’s secrets, while those not yet in the know are strongly recommended to discover what makes Xi’an so special by checking out this book. It’s all China’s most popular international dishes divulged through foolproof recipes with detailed guidance on how to run a food business as well. 

From the moment one opens Xi’an Famous Foods and glances through the contents, it becomes crystal-clear that this is no run-of-the-mill Chinese cookbook. The recipe list gives both the English and Chinese names for each dish while delivering enough variety to keep the pickiest eaters happy. The balance between complex dishes and easy recipes is ideal. With just enough storytelling to drive up a craving for each dish and instructions that you can’t go wrong with, this is a great cookbook for newcomers, foodies, and experienced chefs alike. 

About The Author: Nestled between the lanes of New York, Jason Wang is the mastermind behind the legendary Xi’an Famous Foods. Born in China and raised in America, Wang’s passion for Chinese cuisine has pushed him to establish a world-famous brand loved for its authenticity. 

The Food of Sichuan by Fuchsia Dunlop

  • Total Recipes: 200
  • Total Pages: 480
  • Recipes Preview: Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad, Green Beans in Ginger Sauce
  • The Best Recipe We Want To Try: Mapo Tofu
  • Affordability: Low

Sichuanese cuisine is a vibrant and distinctive style of Chinese food that is famous for its bold flavors, fiery spices, and mouth-numbing Sichuan peppercorns. Unlike other regional cuisines in China, Sichuanese cooking is not afraid to use a wide range of bold and pungent ingredients, and there’s perhaps no book that explains this distinctive style better than The Food of Sichuan. An elementary degree of cooking experience is assumed, but every creation remains approachable, even by beginners. This also makes this the perfect cookbook for devout foodies and professional chefs who are looking for advanced insight and inspiration. 

Largely accepted to be the leading authority on this ever-popular form of Chinese cuisine, The Food of Sichuan shows anyone how to cook food so good that one could easily believe it came straight out of a restaurant or Sichuanese family household. From sourcing hard-to-find ingredients to mastering complex cooking techniques, the author leaves no stone unturned in her quest to provide readers with an authentic taste of Sichuanese cuisine.  

About The Author: Fuchsia Dunlop is a fluent Mandarin speaker and a professional cook who trained at the Sichuan Higher Institute of Cuisine in Chengdu, China. The celebrated author with several award-winning cookbooks boasts an impressive culinary background, and she has penned articles for publications like The New Yorker and The Financial Times. 

All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] by Carolyn Phillips

  • Total Recipes: 300+
  • Total Pages: 528
  • Recipes Preview: Clear Beef Soup With Chinese Herbs And Radishes, Mock Shark Fin Soup, Fried Scallion, And Flaky Flatbreads
  • The Best Recipe We Want To Try: Steamed And Boiled Jiaozi
  • Affordability: Low

Don’t mistake All Under Heaven: Recipes from the 35 Cuisines of China for an introduction to Chinese cooking. It is, without a doubt, one of the most detailed books on Chinese cuisine published and a cookbook that delves into each form of China’s regional cuisine uniquely and specifically. The author provides detailed instructions on how to prepare ingredients like dried mushrooms, preserved vegetables, and fermented sauces used in numerous recipes, giving readers the tools and know-how they need to create authentic Chinese dishes in their own homes.

Even though All Under Heaven lacks pictures, there are illustrations that layout the essentials, and the guidance is detailed and exact enough to leave no room for error. It’s a highly academic cookbook that’s ideal for everyone who wants to hone their cooking skills while expanding their proficiency with Chinese cookery by leaps and bounds. Cooks will have to head to an Asian grocer to source many of the ingredients, but after sampling just one of this cookbook’s fine recipes, the excursion/outreach will forever be something you look forward to.

About The Author: Carolyn Phillips is an author, scholar, and food writer with a deep passion for Chinese cuisine and culture who has spent over two decades studying the art and science. In addition to her writing and translation work in collaboration with publications like The New York Times, Food & Wine, and Saveur, Phillips is also a sought-after speaker and educator and has given talks and cooking demonstrations on Chinese cuisine all over the world. 

The Complete Chinese Takeout Cookbook: Over 200 Takeout Favorites to Make at Home by Kwoklyn Wan

  • Total Recipes: 200+
  • Total Pages: 352
  • Recipes Preview: Vegetarian Mini Spring Rolls, Deep-Fried Crispy Wontons, Char Siu Pork, Beansprouts, And Barbecue Sauce
  • The Best Recipe We Want To Try: Chinese Mixed Vegetable Chow Mein
  • Affordability: Moderate

Even beginners may find themselves opting for home-cooked Chinese food instead of takeout after trying any of the recipes in The Complete Chinese Takeout Cookbook. The recipes are ultra-detailed, calling for numerous ingredients, some of which will require an ethnic grocer, but the instructions couldn’t be more crystal clear. There’s no going wrong with these meals, not even in terms of presentation, thanks to the mouthwatering food photography. If it’s at your closest Chinese takeout store, you’ll find it in this cookbook. 

Basic is the best way to describe the fundamentally simple recipes in The Complete Chinese Takeout Cookbook but don’t once think this applies to the flavors, textures, and irresistible presentation of the plating. It’s a great cookbook for beginners and busy chefs who don’t want to waste time or effort fussing with complex techniques. There are no wordy narratives or elaborate storytelling, just winning no-flop recipes with enough variety to suit all tastes and types. 

About The Author: UK Born chef and author Kwoklyn Wan spent his childhood in his parent’s restaurants in Leister which instilled a deep appreciation for the flavors and textures of Chinese cooking. Today, the successful owner of Wantons street food cafe and beer bar is a renowned speaker and educator who has appeared on numerous television shows, including but not limited to MasterChef and BBC Breakfast. 

Chinese Instant Pot Cookbook: 60 Quick and Easy Classic Recipes by Sharon Wong

  • Total Recipes: 60
  • Total Pages: 128
  • Recipes Preview: Steamed Mixed Vegetables, Luo Song Tang (Beef And Vegetable Soup), Broccoli With Garlic
  • The Best Recipe We Want To Try:
  • The Best Recipe We Want To Try: Red Bean And Tapioca Tofu
  • Affordability: High

The Chinese Instant Pot Cookbook: 60 Quick and Easy Classic Recipes Is a great resource for busy home cooks looking to maximize their time and efforts. It contains easy-to-find ingredients and adapts traditional Chinese recipes for the Instant Pot, making them far faster and much easier to prepare. Each recipe is delicious, healthy, and surprisingly family-friendly, with options for gluten-free diets as well. 

The layout of The Chinese Instant Pot Cookbook makes it easy to read while the pictures (when available – not every recipe has an accompaniment) instantly inspire a craving to try each mouthwatering meal. With ingredient tips, substitutions, and detailed guidance on which cooking mode to use and how to use it correctly, this is one of the most user-friendly Instant Pot cookbooks around and a reliable choice for anyone who wants quick Chinese cuisine. 

About The Author: Founder of the ever-popular food blog Nut Free Wok, Sharon Wong is a Hong Kong-born and raised blogger, recipe developer, and author. Wong is famous for her Chinese cooking expertise, which focuses on recipes that cater to those with food allergies and sensitivities.

Best Vegetarian/Plant-Based & Vegan Chinese Cookbooks

Whether you’re a committed vegetarian or simply looking to add more plant-based meals to your diet, these are the very best vegetarian/plant-based Chinese cookbooks available. 

The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah Che

  • Total Recipes: 100+
  • Total Pages: 320
  • Recipes Preview: Blanched Sweet Potato Greens With Crispy Shallots (Tang Qingcai), Stir Fried Diced Choy Sum & Tofu (Youcai Dougan Ding), Lotus Root Soup With Dried Mushrooms & Peanuts
  • The Best Recipe We Want To Try: Mala-Spiced Gluten Skewers (Mala Kaomianjin)
  • Affordability: Low

The Vegan Chinese Kitchen is a book that’ll change the way that you cook and eat forever. From presentation to flavor, this Chinese cookbook has it all and then some. Even when one considers this inspired book among all vegan cookbooks, it still trumps almost all of the competition. You just don’t find gourmet vegan food like this all too often, regardless of which nationality’s cuisine you cook. 

Meals like vegetarian roast goose, crispy fried mushrooms, and stuffed “boxes” similar to potstickers will leave your jaw on the floor and have anyone who tastes them coming back for more. It doesn’t matter what your dietary habits may be. The recipes here will wow anyone. With full-page photos for every meal and cooking techniques explained in such a way that you can’t go wrong, The Vegan Chinese Kitchen may cost a bit more than other books, but it is worth every cent. 

About The Author: Hannah Che is a Chinese-American chef, author, and food writer who has worked in the culinary industry for over a decade. She trained at the International Culinary Center and has worked in top-rated restaurants in New York City and San Francisco before relocating to Taipei. The popular creative food blog, The Plant-Based Wok, is a true testament to her inspiring ability and passion for plant-based food. 

Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie Zhu

  • Total Recipes: 90
  • Total Pages: 224
  • Recipes Preview: Smoked Tofu And Celery Stir-Fry, General Tso’s Tofu, Wood Ear Mushroom Salad With Horseradish
  • The Best Recipe We Want To Try: Napa Cabbage Soup With Daikon Radishes And Bamboo Shoots
  • Affordability: Low

Where many books focus exclusively on takeout, Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More takes the reader through everything they need to know to make homestyle and restaurant-style Chinese cuisine at home. All of the ingredients are accessible without needing a specialty store, and the instructions are straightforward and simplified to the point where cooks of all skill levels can pull off perfection every time. Instead of classic, familiar recipes only, this cookbook lists some of the most creative and innovative Asian cuisine seen. 

It’s hard to find fault with this superb introductory cookbook. It is such a good book for beginners and those pressed for time that many happy owners consider Chinese Homestyle to be the definitive bible of plant-based Chinese cooking. Not only are the meals delicious, but they’re healthily constructed using minimal oil and sugar as well. 

About The Author: Author, blogger, and recipe developer Maggie Zhu is best known for her blog, the Omnivore’s Cookbook. With a distinct focus on making classic Chinese and Asian-inspired dishes as simplistic and effort-free as possible, Hong Kong-Born and raised Zhu is currently one of New York’s foremost authorities on plant-based Chinese cuisine. 

Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients by Hsiao-Ching Chou

  • Total Recipes: 75
  • Total Pages: 272
  • Recipes Preview: Seared Tofu With Baby Bok Choy, Home-Style Egg Foo Young, Fermented Chinese Cabbage, And Goji Berries
  • The Best Recipe We Want To Try: Hong Kong-Style Crispy Noodles
  • Affordability: Low

Readers will find that the recipes in Vegetarian Chinese Soul Food are not only approachable with easy-to-follow instructions, but between the photographs and Western approach to ingredient selection, this is a Chinese-American cookbook that will never guide you wrong. The images are especially helpful to those new to Chinese cuisine, while the degree of detail overall instills confidence in the kitchen that is rarely found in cookbooks. 

The author weaves personal stories and experiences throughout, adding depth and richness to the recipes while conveying a deep understanding and appreciation for Chinese culture and culinary traditions. Whether you’re a vegetarian or simply looking to incorporate more plant-based dishes into your diet, Vegetarian Chinese Soul Food is a must-have resource for anyone who wants to enjoy authentic meals without any degree of difficulty or a learning curve. 

About The Author: Born in Taiwan and raised in California, food journalist, author, and educator Hsiao-Ching Chou is famous for her ability to devise easy-to-follow recipes and approachable cooking approaches to Chinese cuisine. The James Beard Foundation cookbook committee member will be instantly recognized by anyone familiar with Portland’s KATU Afternoon Live TV appearances, where she demonstrates simplistic Chinese cookery at its best. 

Best Chinese Baking Cookbooks

Chinese baking opens up a whole new world of flavors, often unfamiliar to Western cooks. From red bean flaky puff pastry to pineapple buns, egg tarts, mooncakes, and more, these best Chinese baking cookbooks have reliable recipes for all the favorites.

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho

  • Total Recipes: 100
  • Total Pages: 304
  • Recipes Preview: Pau Pau’s Steamed Cupcakes (Fa Gao), Mother Of All Milk Bread, Red Bean And Salted Egg Yolk Mooncakes
  • The Best Recipe We Want To Try: Jianbing You Can Actually Make At Home
  • Affordability: Low

Mooncakes and Milk Bread is a refreshingly innovative cookbook that cuts away the difficulty of classic Chinese baking. Readers who haven’t yet treated themself to indulgent Chinese baked goods like Mid-Autumn Festival mooncakes filled with sweet bean paste, lotus seed paste, or salted egg yolks are sure to fall in love with the new food discovered in this fine cookbook. By the time you’ve been through its pages, flavors and fusions between key ingredients will be clearly understood, and new bakers will know exactly how to troubleshoot common mishaps like collapsed steamed buns and improperly worked dough. 

Processes that are normally considered complex are transformed into uncomplicated incarnations of the classic cuisine that so many native Chinese foodies have fallen in love with. It’s a cookbook filled with sweet and savory creations that will be brand new to some and both traditional and familiar to others. Regardless, when treats come out this good, it’s hard not to fall in love with each and every recipe.

About The Author: Founder Kristina Cho of the food blog Eat Cho Food is an award-winning cookbook author, blogger, and food stylist. Cho, who will be recognized from her appearances on shows like The Today Show and The Chew, has become famous for creations that showcase her passion for exploring new and innovative flavor combinations while always staying true to the rich traditions of Chinese baking. 

Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community by Kat Lieu

  • Total Recipes: 150
  • Total Pages: 176
  • Recipes Preview: Mochi Pon De Ring Donuts, Hong Kong Dan Tat, No-Churn Corn, And Cheese Ice Cream
  • The Best Recipe We Want To Try: Vegan Blueberry Milk Bread Pull-Apart Buns
  • Affordability: Moderate

While not exclusively Chinese baking only, Modern Asian Baking at Home contains a host of Asian baked goods with a significant number of recipes originating in China. Both Asian recipes and Asian-inspired recipes for sweets, drinks, custards, cakes, and frozen delicacies are featured. There are even foolproof microwave meals for so many Asian favorites ready to whip up in a jiffy. It is packed with tips and tricks that even experienced bakers will wonder how they ever went without. 

There are very few hard-to-find ingredients, but some of the creations call for pre-preparation of components like Taro jam which taste great alone and are later utilized in other recipes. If you enjoy baking and have a fondness for Asian cuisine but don’t have the time or perhaps the experience in the kitchen to attempt old-world classics, turn to Modern Asian Baking for reimagined baked goods with authentic flavors. Readers will find Korean, Japanese, and Chinese recipes waiting, each adapted for the modern Western baker. 

About The Author: Pastry chef, recipe developer, and author Kat Lieu has grown herself a devout following through the launch of her blog, The Woks of Life. Between her numerous appearances on shows like the Food Network’s Holiday Baking Championship and her books published, Lieu has introduced the world to a new style of modern Asian baking. 

Best Print-Only Chinese Cookbooks

These print-only Chinese cookbooks are the perfect choice for the discerning food lover who prefers a tangible, page-turning cookbook. Beautifully designed and filled with a wealth of information and insights, each serves as a brilliant guide to the diverse world of Chinese cuisine. 

The Thousand Recipe Chinese Cookbook by Gloria Bley Miller

  • Total Recipes: 1000
  • Total Pages: 927
  • Recipes Preview: Deep-Fried And Simmered Clams With Pork, White-Simmered Duck With Tangerine Peel, Braised Fish With Mushrooms And Bamboo Shoots
  • The Best Recipe We Want To Try: Eight Treasure Pudding
  • Affordability: Moderate

The Thousand Recipe Chinese Cookbook is a great introduction to Chinese cooking and one of the most comprehensive guides to Chinese cuisine ever published. This is a cookbook that’s been with us since the ’80s, with an earlier edition raising the author to fame way back in 1977. To this day, it remains one of the very best resources for cooks of all skill levels, with oh-so-many meals to make. Readers are not only given a plethora of perfect recipes but are taught Chinese cooking history, techniques, preparation advice, and serving tips as well. 

Every sauce, seasoning, steamed dish, and stir-fry one could ever hope for is featured in its classic, authentic form, with substitutes listed for ingredients that could be tricky to find in a Western store. There’s advice on menu planning, shopping, budgeting, and more, with ample options to suit all tastes and types of cooks. Even firepot cooking is divulged in detail. There may be no digital copy available, but The Thousand Recipe Chinese Cookbook is one of those books that’s a joy and treasure to have at your side in print. 

About The Author: Talented chef, writer, and teacher Gloria Bley Miller is considered a true pioneer in the world of Chinese cuisine. Miller served as an associate editor for Quality comics during the 1940s and ’50s but found global fame through her exemplary discourse on Chinese cuisine, featuring no less than one-thousand amazing recipes. 

China: The Cookbook by Kei Lum Chan & Diora Fong Chan

  • Total Recipes: 650+
  • Total Pages: 720
  • Recipes Preview: Chicken In Black Bean Sauce, Yangzhou Fried Rice, Soy Sauce Chicken
  • The Best Recipe We Want To Try: Steamed Pork Dumplings (Xiao Long Bao)
  • Affordability: Low

China: The Cookbook covers cuisine from thirty-three different regions of China. It’s equally as comprehensive as The Thousand Recipe Chinese Cookbook but presents a more modern take on recipe construction. Everything is to the point. Even the concise overview of Chinese food culture is one of the best read without lengthy narratives and storytelling. Every recipe is easy to grasp, even for a beginner, while fruiting results that are as good as you’d expect from a Chinese home kitchen or restaurant. 

Prospective readers should be aware that they’ll have to hit up a Chinese/Asian market or grocery store for many of the recipes. With this being said, these aren’t the type of dishes you’d want to compromise on anyway. They’re also open-ended enough for experienced chefs to innovate and add their own spin, which also makes each the ideal form of inspiration for new food as well. If you are dedicated to expanding your experience with Chinese cuisine, China: The Cookbook has everything you need. 

About The Author: The dynamic husband and wife duo Kei Lum Chan and Diora Fong Chan are both accomplished chefs and writers who showcase the incredible range of Chinese cuisine. As scholars and historians, their work clarifies classic Chinese cooking while shining light on the deep cultural and historical significance of their country’s food. 

Pei Mei’s Chinese Cookbook Volume I

  • Total Recipes: 100
  • Total Pages: 399
  • Recipes Preview: Fish Rolls in Sour Sauce, Honey Dew Ham, Crab Meat with Green Cabbage
  • The Best Recipe We Want To Try:
  • Affordability: Low

Pei Mei’s Chinese Cookbook Volume I is one of the oldest, most trusted classical discourses on authentic, traditional Chinese cuisine in circulation. Originally published in Mandarin alone, this edition lists recipes in English and has accompanying images to give the reader a good idea of what to aim for with each dish. This is the perfect type of book for professional chefs and driven foodies to elevate their know-how while gaining a firm understanding of the fundamentals behind old-world Chinese dishes. 

Exotic, ethnic food is what to expect from Pei Mei’s Chinese Cookbook. Most of the ingredients will only be found at a Chinese specialty grocer or market, but once you see the authenticity first-hand, you’ll soon understand why substitutes simply won’t cut it in most cases. Anyone who finds value in this inspired cookbook is advised to hunt down the second and third volumes as well. All three editions are rare, but there’s simply no replacement for the comprehensive, authentic approach to Chinese cuisine that this book offers. 

About The Author: Pei Mei was a trailblazer of Chinese cooking who helped bridge the gap between China and the Western world. A talented chef and cookbook author, Pei Mei’s work reflects her deep understanding of the rich cultural and historical significance of Chinese cuisine, and her commitment to preserving and sharing these traditions has made her an ever-lasting icon in the food world.

Chinese Cookbooks – Frequently Asked Questions

Are you still looking for a little more context concerning Chinese cuisine and the best Chinese cookbooks out there? We may have the answers you need here. Once you’re accustomed to cooking up delicious Chinese food at home, you’ll often wonder how long it can be safely stored. Our guide to how long Chinese food lasts has everything you need to know waiting. 

What Is The Bible Of Chinese Cooking?

The best Chinese cookbook is largely a personal choice hinged upon preferences and cooking ability, but several books arise as forerunning favorites. Both The Thousand Recipe Chinese Cookbook by Gloria Bley Miller and China: The Cookbook by Kei Lum Chan & Diora Fong Chan are largely considered to be the definitive “bibles” of Chinese cooking. Both are print only. For an equally captivating digital cookbook, give All Under Heaven: Recipes from the 35 Cuisines of China and The Wok: Recipes and Techniques a look.

What Is The Most Well-Known Chinese Cooking Method?

There are a variety of well-known and widely used cooking methods in Chinese cuisine, but one stands out above the rest – stir-frying. Stir-fried food is loved for its speed, versatility, and ability to preserve the natural flavors and textures of the ingredients used. Steaming, braising, and deep frying are also quite common, but there’s nothing as iconic as the humble stir-fry.

Chinese cuisine is filled with countless vibrant dishes, but some of the most iconic include the spicy stir-fry Kung Pao chicken featuring chicken, peanuts, vegetables, and fiery Sichuan peppers. Another unmissable classic is Chinese dumplings in their many varieties. These bite-sized treats can be filled with almost anything from pork and cabbage to shrimp and mushrooms and are a staple of Chinese food. For something more exotic, hot and sour soup is a must-try, as is mapo tofu and Peking duck.


Recent Recipes