On My Bookshelf

Some of my favourite books for:

  • I. Cuisines of China & the Chinese Diaspora
  • II. Food & Cooking Reference Books
  • III. History of Food
  • IV. Culinary Traditions Around the World

You can access our entire bookshelf at: https://bookshop.org/lists/food-culture-society

* bookshop.org only serve clients with mailing addressees in United State

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I. Cuisines of China & the Chinese Diaspora

  1. All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips.
  2. Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
  3. Chow Chop Suey: Food and the Chinese American Journey by Anne Mendelson
  4. At the Chinese Table: A Memoir with Recipes by Carolyn Phillips
  5. The Dim Sum Field Guide by Carolyn Phillips
  6. The Food of China by Eugene N. Anderson
  7. Beyond the Great Wall: Recipes and Travels in the Other China by Naomi Duguid
  8. The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson
  9. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8. Lee
  10. The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan
  11. Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
  12. The Food of Taiwan: Recipes from the Beautiful Island by Cathy Erway

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II. Food & Cooking Reference Books

  1. Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
  2. The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen by Michael Ruhlman
  3. The Whole Beast: Nose to Tail Eating by Fergus Henderson
  4. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
  5. The Book of Miso: Savory Fermented Soy Seasoning by William Shurtleff
  6. Miso Production by William Shurtleff

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III. History of Food

  1. A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Sihui’s Yinshan Zhengyao: Introduction, Translation, Commentary, and Chinese by Paul D. Buell and E. N. Anderson
  2. Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food by Paul D. Buell, E. N. Anderson, Montserrat de Pablo Moya and Moldir Oskenbay
  3. Food and Environment in Early and Medieval China by E. N. Anderson
  4. Cuisine and Empire, 43: Cooking in World History by Rachel Laudan

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IV. Culinary Traditions Around the World

  1. Burma: Rivers of Flavor by Naomi Duguid
  2. Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia by Naomi Duguid
  3. The Last Chinese Chef by Nicole Mones
  4. Asian Cuisines by Eugene N. Anderson

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