Fabulous food writer — and fellow yangxifu — Carolyn Phillips (who I interviewed a few years back) has a historic cookbook coming out in May 2015. Titled All Under Heaven, it’s the first Chinese cookbook to cover all of China’s 35 cuisines. Here’s the intro from the publisher’s website:
Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven offers a comprehensive, contemporary portrait of China’s culinary landscape and the geography and history that has shaped it. With dozens of recipes and lucid, set-by-step instructions, this is the first cookbook in English to examine all thirty-five 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 she fell in love with over thirty years ago. From simple fried green onion noodles to Lotus-wrapped Spicy Rice Crumb Pork, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.
So here’s the deal — they need folks to sign up to test out recipes from the book:
You’ll get an exclusive preview of a recipe from the book, a coupon for a preorder discount, and you’ll provide us with essential feedback to make sure no errors sneak by us and ruin your next dinner party. We’ll also post your pictures of the process and the finished recipe to this website…. Cooks of all experience levels are welcome, and we can accommodate any dietary restrictions.
If you’re a huge fan of Chinese cooking and would love to be a part of this, head on over to the All Under Heaven webpage and enter your e-mail right now!