Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...

A rigorously researched guide on Chinese cooking, a choose-your-own adventure for pasta lovers and more, as tested by New York Times Cooking and the Food desk. By Tanya Sichynsky Tanya Sichynsky, an ...

These books take a deep look at our food systems and why we eat and cook the way that we do. Korsha Wilson is a New York City-based food writer who covers food, restaurants, media, and culture for ...

Invitation to a Banquet: The Story of Chinese Food; By Fuchsia Dunlop; W. W. Norton & Company; 468 pp., $32.50 There are more Chinese restaurants in the United States than there are locations of ...

Food is always a portal into a place. Whether it’s a straightforward cookbook, a deeply personal memoir, or an exploration of one ingredient or several, food books can bring a culture to life. This ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...