Translations:Chinese cuisine/83/en
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Cookbooks
- Buwei Yang Chao. How to Cook and Eat in Chinese. (New York: John Day, 1945; revisions and reprints).
- Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (New York: Norton, 2003). ISBN 0393051773.
- Fuchsia Dunlop. Revolutionary Chinese Cookbook: Recipes from Hunan Province. (New York: Norton, 2007). ISBN 0393062228.
- Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton, 2008). ISBN 9780393066579.
- Chinese cook book by Vernon Galster
- Emily Hahn, Recipes, The Cooking of China. (Alexandria, Va.: Time-Life Books, Foods of the World, 1981).
- Hsiang-Ju Lin and Tsuifeng Lin. Chinese Gastronomy. (London: Nelson, 1969; rpr.). ISBN 0171470575.
- Yan-Kit So. Classic Food of China. (London: Macmillan, rpr 1994, 1992). ISBN 9780333576717.
- Martin Yan. Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World. (New York: Morrow, 2002). ISBN 0060084758.
- Georgina Freedman. Cooking South of The Clouds: Recipes and Stories From China's Yunnan Province. (Octopus; Kyle, 2018). ISBN 9780857834980.