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Best Chinese Cookbooks

What’s cooking? You can choose from thousands of Chinese recipes that are easy to make at home.

Here are some best-selling Chinese cookbooks from the world’s best:


The Key to Chinese Cooking by Irene Kuo

In the 1960s, China-born, US-raised influential restaurateur Irene Kuo became the first influential popularizer of Chinese cuisine in the United States and the West. She published an acclaimed cookbook, The Key to Chinese Cooking, that features over three hundred Chinese recipes, procedures, and fundamental techniques.


Ken Nom’s Chinese Cookery by Ken Nom

World-renowned Chinese-American Ken Hom OBE is known for being a television show presenter of Chinese Cuisine for the UK channel BBC and the author of countless cookbooks, specializing in Asian and Chinese food. All of his books have been widely read by people across the globe to this day and six of his books have received worldwide recognition. His book, Chinese Cookery, is known to be Nom’s timeless collection of over 150 everyday recipes that are “simply written and easy-to-follow.”


Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Highly acclaimed chef Eileen Yin-Fei Lo is the author of 11 cookbooks on Chinese cuisine. Having been immersed in the industry for decades, she has compiled recipes that are worth sharing with the world. Her cookbooks, most especially Mastering the Art of Chinese Cooking, feature a series of steps, lessons, and techniques that help home cooks build the necessary skills to perfect and learn Chinese recipes.


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

Trained as a chef in China’s leading Sichuan cooking school, Fuchsia Dunlop, published her book, Every Grain of Rice: Simple Chinese Home Cooking, filled with Chinese recipes that can be easily cooked at home. These recipes are inspired by the “vibrant everyday cooking of Southern China in which vegetables play the starring role, with small portions of meat and fish.” The book, a continuation of previous volumes on Sichuan and Hunan cooking, was a James Beard Award Winner.


The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant by Wilson Tang and Joshua David Stein

The New York-based Nom Wah Tea Parlor owner Wilson Tang shares 75 easy-to-make legendary Chinese recipes of bao, noodles, desserts, cakes, rice, rolls, dumplings, and more in his cookbook. Through his restaurant, Tang was inspired by the community of Chinese immigrants who have struggled but found a passion for cooking and sharing their Chinese culture. His eatery is said to have the “world’s greatest dim sum” in New York’s Chinatown.


Easy Chinese Cookbook: Restaurant Favorites Made Simple by Chris Toy

Through Chris Toys’ Chinese recipe cookbook, home cooks can finally recreate Chinese takeout favorites in their own homes. The cookbook provides recipes of the classics: egg rolls, hot and sour soup, orange chicken, shrimp lo mein, and many more. Perfect for beginners of Chinese cooking, the cookbook also includes an intro to Chinese cooking, home takeout menus, and recipe tips. It also features a step-by-step procedure for each that don’t require lengthy preparations or complicated cooking techniques.


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

Hsiao-Ching Chou introduces a vegetarian version of her “Chinese Soul Food” cookbook with 75 plant-based comfort food recipes. The cookbook includes a vegetarian version of Chou’s famous dumpling recipe,  along with the famous Cauliflower with Spiced Shallot Oil, Kung Pao Tofu Puffs, Hot and Sour Soup, Ma Po Tofu, and Steamed Egg Custard. 

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