英文原版

China: The Cookbook，中国菜谱 英文原版餐饮图书

「特級校對陈家厨坊」陳夢因的公子陳紀臨和媳妇方曉嵐，承傳父親對飲食的哲學理論，以及對中華廚藝及文化的造詣和實踐經驗，與夫人方曉嵐三十多年來對飲食文化作不懈的探討研究，組成廚藝及寫作的佳拍檔。陳氏夫婦在香港已出版十多本著作，是香港暢銷的食譜書作家，其著作内容豐富實用，文筆流麗，深受香港及國内外讀者歡迎，作品更在台灣多次出版。

陳氏夫婦為歐洲的艺术生活美学出版社PHAIDON
編著的世界國家食譜系列之China the cookbook英文食譜書，內容包括全中國各地的地道菜式，這本書於今年發行，並將翻譯成多國文字出版。

近年來各種創新菜、創意餐廳層出不窮，在大家都在追求「新」的時候，「陳家廚坊」的陳氏夫婦卻一直堅持著「傳統」風味。想知道原因嗎？

作為「特級校對」陳夢因的次子和次媳，陳氏夫婦希望能將家傳的煮食秘訣與大家分享，將傳統傳承下去而非任其消失在歲月中。因此，他們寫食譜的時候都盡量描述得十分詳盡，讓人一看就明，難怪有人感歎，跟著「陳家廚坊」的食譜煮過一次後，就可以嫁人了

The definitive cookbook bible of the world’s most popular and oldest cuisine

"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." ―Ken Hom OBE,Chef, author and tv presenter

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions.

China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Hardcover: 720 pages

Publisher: Phaidon Press; 01 edition (19 Sept. 2016)

Language: English

ISBN-13: 978-0714872247

Product Dimensions: 19 x 5.4 x 27.9 cm