Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] Hardcover – August 30, 2016
|New from||Used from|
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
Customers who viewed this item also viewed
James Beard Foundation Book Awards
“The vastness and complexity of the many cuisines of China would be daunting to anyone yet Carolyn Phillips has produced a monumental work. Scholarly, comprehensive, based on thorough research yet seasoned with her own insights of an ancient civilization rediscovering and exploring its own culinary history, this is bound to become a classic on the subject and part of the foundation of any serious cook’s reference library.”
—DAVID KINCH, author of Manresa
“Carolyn Phillips brings a bold new voice to the subject of Chinese cooking. All Under Heaven is the result of a lifetime passion and fascination with Chinese cuisine. Many of the recipes are not for a novice cook but it’s an impressive read even if you never cook a single recipe. An added bonus is the 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
"All Under Heaven follows the illustrated tradition of books like Shizuo Tsuji’s Japanese Cooking: A Simple Art and Julia Child’s Mastering the Art of French Cooking, and therein lies its strength. Ms. Phillips’s simple line drawings cover everything from pulling noodles to removing pig hairs. It’s almost as good as watching over the chef’s shoulder."
— The New York Times
Favorite Cookbooks of Fall 2016
— Los Angeles Times
"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’s best cookbook, I have no doubt."
— The Cookbook Junkies
"Is This the Best Chinese Cookbook Ever Written?"
"'All Under Heaven' is an accessible overview separating Chinese cuisine into five culinary regions. It’s perfect for the starter Chinese cook."
— Wall Street Journal
"It’s magnificent, a reference on the eight traditional Chinese cuisines, with 300 recipes. But at the same time you’ll enjoy her clever subtitles, side references to James Bond, and friendly tips on how to cook, including how to stand while chopping."
— Dianne Jacob
"Carolyn Phillips’ 'All Under Heaven' is at once as heavy as a doorstop and as ethereal as a proper Chinese dumpling. A Mandarin scholar who married into a Chinese family, Phillips spent years mastering her adopted cuisine, and it shows in every recipe and line drawing, which she renders in her own hand with considerable elegance."
— Atlanta Journal-Constitution
"This book is a work of great passion that rewards on so many levels. Every recipe I tried was excellent, there is a wealth of information that will keep your mind occupied for years, and the personality of the author shines through."
— Leite's Culinaria
"Phillips never stops pushing the limits of her own vast knowledge, and you can really tell that a lifetime of expertise went into this, because this is a book that cooks with all its heart and soul.”
— T. Susan Chang, The Level Teaspoon
"The charming illustrations were drawn by Phillips and even though there’s not a photograph in sight, her writing and very clearly written recipes will make you want to cook your way through China, and this book."
— NPRs Here and Now
"Drawing from ancient culinary texts as well as her own experience, Carolyn Phillips created a spirited, symphonic love letter to China's flavors and textures — from simple fried green onion noodles to lotus-wrapped spicy rice crumb pork. It's both a handbook for novices and inspiration for veteran cooks."
"Rigorously researched and deliciously annotated, the heavy black volume may seem as foreboding as the Great Wall. But do not be intimidated, dear comrade: The charms within are considerable, and Phillips makes the material accessible to American audiences. This is not a book to be scanned, but one to be held in your lap for hours on end. It is magnificent, and it will make you very, very hungry."
— Atlanta Journal-Constitution
"[S]tunning and massive . . . an incredibly rich roadmap to Chinese dishes."
The Forty Best Cookbooks of 2016 -- #1 (tie)
— Eat Your Books
"An inspiring, enlightening necessity for food enthusiasts everywhere."
— Shelf Awareness
About the Author
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.
There was a problem filtering reviews right now. Please try again later.
Right now I'm working through the Shanghai/Yangtze region. My mom is old school Shanghainese (90+) and I'm recognizing recipes and ingredients I haven't seen in years. This is for real, stuff I haven't seen in the U.S. since I was a kid going to banquets, dinners with my parent's friends and restaurants where someone native to Shanghai was ordering. I don't even know how to order many of the dishes or buy the ingredients, and it's killing me! That being said, she's also giving subs and encouraging readers to cook it even if there are ingredients missing. Go for it. Cooking chinese is adapting yourself to whatever's available.
The only comparable author I can think of is the late, great Barbara Tropp, who authored The Modern Art of Chinese Cooking. Until now, that was my definitive reference and tour on the breadth of chinese cooking through it's many regions. Carolyn Phillips' book is a step forward, with her identification of regional tastes and examples of regional dishes. Barbara Tropp didn't break out the regions and tastes as clearly or rigorously.
I'll report back when I work my way through further chapters. This book is huge. I can tell I'm going to be spending a LOT of time going through this and gaining a better understanding of what's simplistically referred to as "chinese cuisine".
additions : If you're fairly new to Chinese cooking, start with the intro basics section of the book. It's actually a section toward the end of the book. There are going to be some sections, especially in the glossary where some pictures for identification would've helped. Google is your friend. Stick close to PC or tablet when you're going through this section. I've been cooking chinese for 30+ years after being taught by my mom, and I'm still reading about ingredients in this book I've never even heard of. This book is almost purely recipes, so I recommend pairing it with another chinese cookbook for chinese cooking techniques if you're not familiar with them.
If you're serious about your chinese food, buy a copy.
I paid for a copy. Zippo influence from anyone or anything.....
I had tried the preserved egg and pork congee, Fried rice with salted fish and chicken (my favorite, yet really satisfying and comforting), mooncakes with dates and egg yolks, gailan with oyster sauce, Hainan chicken and rice. There are many more that I have to try out. This book is an extensive and comprehensive how each region specialize in particular tastes and ingredients.
If you are a novice in cooking, I suggest you buy Wei-chuan's Chinese Cuisine - if you are looking for more techniques, and popular gourmet Chinese cooking. Then if you want a more thorough, comprehensive guide about Chinese cuisine using Chinese ingredients, or make your own from scratch - then this is the book for you. Carolyn has a passion and somehow obsession cooking Chinese Cuisine by writing the food history, anthropology of each region, and how the ingredients came about on different taste, and recipes that had evolved throughout many generations. This is probably one of the best Chinese Cuisine cookbooks taught in English.
I bought the Kindle version, and it was really interesting to know each region more thoroughly about their food history where the Silk Road Trade, ingredients, their people came about in many recipes for each region. It has illustrations drawn by the author, Carolyn Phillips, illustrating specific techniques to make these dishes successful. Glad I bought it, and will keep on cooking more recipes from this book- as it taste authentic and can remember how I enjoyed when I was in Hong Kong.
Top international reviews
The book is beautifully illustrated by the author. One of the best books about Chinese cuisine I have ever read.
Nessuno di questi piatti ha mai avuto una lontana somiglianza con la reale cucina cinese, neppure con la più povera di prodotti o di inventiva; ma anche se il peggio è duro a morire, qualcosa sta cambiando nella percezione occidentale, una sensazione che coincide con la crescita della Cina a superpotenza economica, con l'invasione di prodotti alimentari freschi sui mercati mondiali, con la rinascita dell'impresa ristorativa sullo stesso territorio nazionale cinese, e, non ultimo, con l'interesse e la curiosità sempre maggiore da parte di cuochi, di professionisti o di curiosi appassionati per tutto quello che salta fuori dal Cappello Magico della gastronomia cinese.
Il problema maggiore da affrontare è però in ogni caso che la Cina non è uno Stato omogeneo e ben definito, ma un continente vastissimo che assomma al suo interno continenti minori (o se si vuole, un insieme di 35 Grandi Stati, ognuno con localizzazione e caratteristiche agroalimentari assai diverse); da qui ne deriva una varietà da capogiro che difficilmente può essere imbrigliata nelle pagine di un libro.
La prima grande appassionata della cucina cinese, la grande Fuchsia Dunlop, iniziò anni fa la sua ricerca dalla provincia dell'Hunan, passando quindi al Sichuan ed ora allo Jangnan ("The Land of Fish and Rice", 2016) offrendoci forse uno dei pochi modi corretti di visitare ricchezza e differenze di questo enorme patrimonio.
Ci prova qui Carolyn Phillips con una panoramica unitaria e più rischiosa (perché è inevitabile lasciar fuori molto), ma il librone di 500 pagine che ne vien fuori è assai bello, esteticamente ben fatto e, dal punto di vista tecnico, riuscito alla perfezione. La scelta vincente è stata quella di sacrificare immagini e foto a colori in favore di una grafica pulita, con disegni, cartine geografiche, piatti, passaggi, ecc ecc., tutto in un raffinato tratto nero e rosso, senza farsi mancare nulla del necessario, magari ritirandolo in riquadri laterali e senza sacrificare nulla del testo. Le 35 cucine della Cina vengono quindi raggruppate in 5 grandi regioni (le Terre Aride, il Nord e il Nordest della Manciuria, i Territori Centrali, Yangtze e regioni limitrofe, la Costa Sudest); capitolo finale dedicato alle tecniche di preparazione, più glossario, indice, e tavole di conversioni delle misure.
Edizione con copertina rigida, bella e utile la prefazione di Ken Hom (che risulta anche come consulente, insieme a Harold McGee e molti altri), prezzo di acquisto 18€ più o meno; unica nota negativa (ma non dipende dal prodotto) l'imballo, questa volta poco curato da parte di Amazon (per questi libri grandi bisogna trovare un buon sistema per proteggere gli angoli).
One thing to note is that the author uses the American system of measurement, so some ingredients are measured in cups. I suspect this won't be an issue for this book's intended audience who are presumably serious cooks already familiar with the system. If you want to throw together a quick stir fry after work, this book might prove a bit overwhelming. But if you want to truly understand Chinese cuisine in all its variations and have a treasure trove of excellent, authentic recipes up your sleeve, then "All Under Heaven" absolutely lives up to its name, it is nothing short of celestial.