Incoming Resources
- Northern Chinese favourites, Daniel Reid
- Classic Chinese cuisine, by Nina Simonds ; photography by Alan Richardson ; calligraphy by T.C. Lai ; illustrations by Kathy Bray
- Shark's fin and Sichuan pepper, a sweet-sour memoir of eating in China, Fuchsia Dunlop
- The new classic Chinese cookbook, Mai Leung ; drawings by Claude Martinot
- Chop suey, USA, the story of Chinese food in America, Yong Chen
- Katie Chin's everyday Chinese cookbook:, 101 delicious recipes from my mother's kitchen
- Easy Chinese recipes:, family favorites from dim sum to kung pao
- A taste of China, Roz Denny
- Floyd's China, Keith Floyd
- Fun with Chinese cooking, Frances Lee
- The cooking of China, Matthew Locricchio ; photos by Jack McConnell
- Cooking the Chinese way, revised and expanded to include new low-fat and vegetarian recipes, Ling Yu
- Dissect dim sum
- Dim sum, the art of Chinese tea lunch, written and illustrated by Ellen Leong Blonder
- Foods of China
- Spicy sichuan cooking, Daniel Reid
- A cook's journey to Japan:, fish tales and rice paddies : 100 homestyle recipes from Japanese kitchens
- Iron chef Chen's knockout Chinese, by Chen Kenichi
- Complete Chinese cookbook, Ken Hom
- Every grain of rice, simple Chinese home cooking, Fuchsia Dunlop ; photography by Chris Terry
- Land of plenty, a treasury of authentic Sichuan cooking, Fuchsia Dunlop
- Authentic recipes from China:, 80 simple and delicious recipes from the middle kingdom
- Chop suey, USA:, the story of Chinese food in America, Yong Chen
- Chow chop suey, food and the Chinese American journey, Anne Mendelson
- The Mission Chinese Food cookbook
- Chinese heritage cooking from my American kitchen, discover authentic flavors with vibrant, modern recipes, Shirley Chung
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- A cook's journey to Japan, fish tales and rice paddies : 100 homestyle recipes from Japanese kitchens, Sarah Marx Feldner ; foreword by Elizabeth Andoh ; photography by Noboru Murata ; styling by Yumi Kawachi
- Easy Chinese recipes, family favorites from dim sum to kung pao, Bee Yinn Low ; foreword by Jaden Hair
- The Chinese takeout cookbook, quick and easy dishes to prepare at home, Diana Kuan
- La cocina China, L. y M. Landra
- Serve the people, a stir-fried journey through China, Jen Lin-Liu
- Every grain of rice, a taste of our Chinese childhood in America, by Ellen Blonder and Annabel Low
- Cooking the Chinese way:, revised and expanded to include new low-fat and vegetarian recipes, Ling Yu
- The seventh daughter, my culinary journey from Beijing to San Francisco, Cecilia Chiang with Lisa Weiss ; forward by Alice Waters ; photography by Leigh Beisch
- Mister Jiu's in Chinatown, recipes and stories from the birthplace of Chinese American food, Brandon Jew, Tienlon Ho ; photographs by Pete Lee ; recipe development by Christine Gallary
- Phoenix claws and jade trees, essential techniques of authentic Chinese cooking, Kian Lam Kho ; photographs by Jody Horton
- Chow chop suey, food and the Chinese American journey, Anne Mendelson
- The Shun Lee cookbook, recipes from a Chinese restaurant dynasty, Michael Tong and Elaine Louie ; photographs by RogeĢrio Voltan
- Cuisine chinoise, five tales of food and life
- Simple Chinese cooking, Kylie Kwong ; with photography by Earl Carter
- Mastering the art of Chinese cooking
- Ching's everyday easy Chinese, more than 100 quick & healthy Chinese recipes, Ching-He Huang
- Land of fish and rice, recipes from the culinary heart of China, Fuchsia Dunlop ; photography by Yuki Sugiura
- Fresh Chinese, Wynnie Chan ; with a foreword by Ken Hom
- Susanna Foo fresh inspiration, new approaches to Chinese cuisine, Susanna Foo with Hermie Kranzdorf ; photographs by Tina Rupp
- Chinese cooking made easy:, simple and delicious meals in minutes
- Simply Chinese, recipes from a Chinese Home Kitchen, Suzie Lee ; photography by Lizzie Mayson
- Katie Chin's everyday Chinese cookbook, 101 delicious recipes from my mother's kitchen, Katie Chin ; foreword by Raghavan Iyer ; photography by Masano Kawana
- Authentic Recipes From China, Kenneth Law, Lee Cheng Meng and Zhang, Max