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All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] Hardcover – Illustrated, Aug. 30 2016

4.6 4.6 out of 5 stars 216 ratings
4.3 on Goodreads
185 ratings

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A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.

Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei,
All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.

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From the Publisher

About Brand

Penguin Random House Canada, the country’s largest book publisher, aims to nourish a universal passion for reading by connecting authors and their writing with readers everywhere. Our celebrated and widely known imprints include Allen Lane, Anchor Canada, Appetite by Random House, Bond Street Books, Doubleday Canada, Hamish Hamilton Canada, Knopf Canada, McClelland & Stewart, Penguin Canada, Penguin Teen, Puffin Canada, Random House Canada, Signal, Strange Light, Tundra Books, Viking Canada, and Vintage Canada; we also produce the award-winning magazine Hazlitt.

We are the Canadian arm of Penguin Random House, the world’s largest trade book publisher, whose publishing lists include more than 60 Nobel Prize laureates and hundreds of the world’s most widely read authors and who employs more than 10,000 people worldwide. Penguin Random House was formed on July 1, 2013 by Bertelsmann and Pearson, who own 75 per cent and 25 per cent respectively. As part of the global merger, Penguin Random House Canada was formed through the merger of Penguin Canada and Random House of Canada, who had operated in Canada for 39 and 69 years respectively.

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Review

“The vastness and complexity of the many cuisines of China would be daunting to anyone yet Carolyn Phillips has produced a monumental work. Scholarly, comprehensive, based on thorough research yet seasoned with her own insights of an ancient civilization rediscovering and exploring its own culinary history, this is bound to become a classic on the subject and part of the foundation of any serious cook’s reference library.”
—DAVID KINCH, author of Manresa

“Carolyn Phillips brings a bold new voice to the subject of Chinese cooking. All Under Heaven is the result of a lifetime passion and fascination with Chinese cuisine. Many of the recipes are not for a novice cook but it’s an impressive read even if you never cook a single recipe. An added bonus is the author’s charming illustrations.”
— GRACE YOUNG, author of Stir-Frying to the Sky’s Edge

"Packed with 300-plus recipes (e.g., abalone shreds with mung bean sprouts, bitter melons in golden sand, lotus-wrapped spicy rice crumb pork), this unprecedented reference will thrill cooks who want to expand their knowledge and move beyond the mainstays of American Chinese restaurant menus. Those who enjoy the thoroughly researched cookbooks of experts such as Claudia Roden (The New Book of Middle Eastern Food) will appreciate Phillips’s comprehensive treatment, which includes historical information, an extensive ingredient glossary, suggested menus, and useful advice."
Library Journal, Starred Review

"[A] comprehensive and thoughtful examination of Chinese cuisine, providing a wealth of appealing recipes for beginner and advanced cooks."
Publishers Weekly

"All Under Heaven follows the illustrated tradition of books like Shizuo Tsuji’s Japanese Cooking: A Simple Art and Julia Child’s Mastering the Art of French Cooking, and therein lies its strength. Ms. Phillips’s simple line drawings cover everything from pulling noodles to removing pig hairs. It’s almost as good as watching over the chef’s shoulder."
— The New York Times

Favorite Cookbooks of Fall 2016
— 
Los Angeles Times

"There’s no denying Phillips has done her research, delving into 35 Chinese cuisines in admirable depth. "
— Tasting Table

"Organized by regions beginning with a background of that area, Phillips heart and soul can be felt in every word. The book is massive but perfectly laid out with stark white pages, easy to follow instructions with maps and drawings that speaks to her story. She highlights extra information to perfect each dish in red font after each recipe. It is as if she is in the kitchen with us working beside us to make sure we achieve the best results. ...This book is sure to be this year’s best cookbook, I have no doubt."
— The Cookbook Junkies

"Is This the Best Chinese Cookbook Ever Written?"
— Epicurious

"It’s magnificent, a reference on the eight traditional Chinese cuisines, with 300 recipes. But at the same time you’ll enjoy her clever subtitles, side references to James Bond, and friendly tips on how to cook, including how to stand while chopping."
— Dianne Jacob 

"This book is a work of great passion that rewards on so many levels. Every recipe I tried was excellent, there is a wealth of information that will keep your mind occupied for years, and the personality of the author shines through."
— Leite's Culinaria

"Phillips never stops pushing the limits of her own vast knowledge, and you can really tell that a lifetime of expertise went into this, because this is a book that cooks with all its heart and soul.”
— T. Susan Chang, The Level Teaspoon

"Drawing from ancient culinary texts as well as her own experience, Carolyn Phillips created a spirited, symphonic love letter to China's flavors and textures — from simple fried green onion noodles to lotus-wrapped spicy rice crumb pork. It's both a handbook for novices and inspiration for veteran cooks."
— Chowhound 

"Rigorously researched and deliciously annotated, the heavy black volume may seem as foreboding as the Great Wall. But do not be intimidated, dear comrade: The charms within are considerable, and Phillips makes the material accessible to American audiences. This is not a book to be scanned, but one to held in your lap for hours on end. It is magnificent, and it will make you very, very hungry."
Atlanta Journal-Constitution
 

About the Author

CAROLYN PHILLIPS is a food writer, scholar, and artist whose second book will be The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse (Ten Speed, August 2016). Her work has appeared in numerous places, including Best Food Writing 2015, Lucky Peach, Gastronomica, BuzzFeed, Alimentum, Huffington Post, Zester Daily, Food52, and at the 2013 MAD Symposium in Copenhagen, as well as in her weekly blog, Madame Huang’s Kitchen (MadameHuang.com). She can be found on Twitter as @madamehuang and on Instagram as @therealmadamehuang. 

Carolyn’s art has appeared everywhere from museums and galleries to various magazines and journals to Nickelodeon’s
Supah Ninjas series. She was a professional Mandarin interpreter in the federal and state courts for over a decade, and she and her husband recently acted as cultural consultants for the third Ghostbusters movie (2016). She lived in Taiwan for eight years, has translated countless books and articles, and married into a Chinese family more than thirty years ago.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; Illustrated edition (Aug. 30 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 528 pages
  • ISBN-10 ‏ : ‎ 1607749823
  • ISBN-13 ‏ : ‎ 978-1607749820
  • Item weight ‏ : ‎ 1.9 kg
  • Dimensions ‏ : ‎ 21.08 x 4.6 x 25.91 cm
  • Customer Reviews:
    4.6 4.6 out of 5 stars 216 ratings

About the author

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Carolyn Phillips
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THE AUTHOR & ILLUSTRATOR

Twice a semifinalist for the James Beard Awards, Carolyn is the author and illustrator of three books. Her prose, articles, illustrations, and recipes have appeared in many major publications, and The Atlantic included one of her essays in its “More Than 100 Exceptional Works of Journalism.”

Carolyn's detailed and often magical illustrations have appeared in books, magazines, museums, galleries, Papyrus greeting cards, and Nickelodeon’s Supah Ninja series. She even designed the Chinatown scenes for the third Ghostbusters movie, directed by Paul Feig.

PUBLICATIONS & ACCOMPLISHMENTS

She has written and illustrated:

• AT THE CHINESE TABLE: A MEMOIR WITH RECIPES (Norton, June 2021)

• ALL UNDER HEAVEN: RECIPES FROM THE 35 CUISINES OF CHINA (McSweeney’s + Ten Speed Press, August 2016)

• THE DIM SUM FIELD GUIDE: A TAXONOMY OF DUMPLINGS, BUNS, MEATS, SWEETS, AND OTHER SPECIALTIES

OF THE CHINESE TEAHOUSE (Ten Speed, August 2016)

Her writings and illustrations can be found everywhere from Lucky Peach to Saveur to many compilations, including:

• BEST FOOD WRITING 2015

• FEED YOUR PEOPLE: BIG-BATCH, BIG-HEARTED COOKING AND RECIPES TO GATHER AROUND (2018)

• THE ILLUSTRATED WOK (2017)

Now a member of the prestigious James Beard Book Awards Committee, Carolyn's work has been featured at the 2013 MAD Symposium in Copenhagen, where her illustrated "Dim Sum Field Guide" was distributed to attendees by one of the hosts, Lucky Peach. Her popular weekly culinary blog, Madame Huang’s Kitchen, was named a Saveur Blog ’17 Award finalist.

in. 2017, her writing achieved the impossible: a double nomination from the “Oscars of the food world”:

• Her first book, ALL UNDER HEAVEN, was a finalist for the 2017 James Beard Awards in International Cookbooks.

• And her prose was nominated for that year’s 2017 MFK Fisher Distinguished Writing Award.

Carolyn has been consistently sought as a culinary expert by the U.S. State Department in its soft diplomatic outreach toward China, where she delivered talks in Mandarin Chinese to audiences in Chengdu, Sichuan. A short film in Chinese about Carolyn and her husband received over 10 million hits at last count. In addition, she has been a featured speaker at the Smithsonian Museum, the China Institute, 92nd Street Y, and Google, and has been sought out as an expert by Julie Moskin at The New York Times, Evan Kleinman (“Good Food,” KCRW), Vogue’s Tamar Adler, Vice Munchies, the San Francisco Chronicle, and the Wall Street Journal, among many others.

MadameHuang.com Twitter @madamehuang Instagram @therealmadamehuang

She's on Facebook, but prefers to communicate via Twitter and Instagram.

Customer reviews

4.6 out of 5 stars
216 global ratings

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Top reviews from Canada

  • Reviewed in Canada on October 28, 2020
    Verified Purchase
    I bought this for my wife as she was struggling to follow her mom's instructions on "add a little bit of this and a little bit of that" recipes, and recipes online were sparse even when searching in Chinese. She has noted that the taste on several are very accurate to what she grew up with in China, and they are sufficiently well explained that you don't have to take a leap in trying to understand a new ingredient or technique.

    This is our go-to cookbook now - equivalent to Joy of Cooking for more Western food. While it doesn't have everything we want, it covers enough basis to satisfy 75% of what we are looking for. If there was a revised version or a follow up version, I would absolutely purchase it!

    Authentic, easy to understand, very good handling of substitutes for hard to find ingredients.
    One person found this helpful
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  • Reviewed in Canada on July 30, 2018
    Verified Purchase
    This is a fantastic book and obviously a real labour of love by Ms. Phillips, who not only researched cooking techniques and developed all the recipes, but also drew all of the adorable illustrations. The book is just beautiful to look at. The expansive "techniques" section at the back of the book is invaluable. This book is would be excellent for anyone who has mastered basic Chinese cooking but wants to branch out, or someone with familiarity in one region's dishes but not those of others, or someone who is a beginner to Chinese cooking but not to Chinese eating. I haven't seen better English-language descriptions for how to make flaky (I mean, really flaky) scallion breads or Shaobing. I can't believe I've successfully made Chinese puff-pastry! I can't believe I made a savoury egg custard, and then cut it into cubes and DEEP FRIED it! I can't believe I smoked a whole chicken in a wok!
    2 people found this helpful
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  • Reviewed in Canada on August 3, 2022
    Verified Purchase
    This book is amazing i'm up coming chef easy follow recipes it fantastic its must get book.
  • Reviewed in Canada on July 10, 2018
    Verified Purchase
    A good number of non-standard recipes that are quite easy to follow. But a rather sparse and frustrating index, there really was very little effort expended on entering any cross-referencing.
  • Reviewed in Canada on August 3, 2017
    Verified Purchase
    I literally read every single page of this book; and savoured every word. I love travelling in China and some of my fondest moments have been eating the food: so of course this book brought back so many tasty memories. The introductions to each recipe give great context and the illustrations of technique are very clear. Because the book surveys all the regional cuisines of China, I can't wait to prepare some recipes from regions I've yet to visit. If you love Chinese food, you'll want this superb book.
    3 people found this helpful
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  • Reviewed in Canada on January 29, 2021
    Verified Purchase
    Excellent, comprehensive book. Wonderful varied recipes and background stories. Highly recommended - a landmark tribute to Chinese regional cuisines.
  • Reviewed in Canada on February 18, 2018
    Verified Purchase
    This is probably the most comprehensive collection of regional Chinese gastronomy to be found anywhere. This is not a sweet and sour pork type of cookbook but rather an in depth look at the authentic cooking in the various regions of China. Well written with an interesting historical perspective. A great book for those truly interested in Chinese cooking.
    One person found this helpful
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  • Reviewed in Canada on May 7, 2021
    Verified Purchase
    Present for my wife. She enjoys it.

Top reviews from other countries

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  • C. Nevin
    5.0 out of 5 stars One of my favourite cookbooks
    Reviewed in the United Kingdom on May 1, 2022
    Verified Purchase
    I love this book so much. It’s brilliant to curl up with on the sofa with a cup of tea and wander through it on a culinary, cultural and historical journey. I’ve spent hours feasting my imagination amongst its pages.

    But it’s an excellent cookbook too - this is the only version of mapo doufu I’ve tried that tasted as wonderful as everyone writes it up as (previously I’d thought people were greatly exaggerating); the drunken chicken is a dish I am in love with and make constantly in summer; ‘Three fruits of the Earth’ is an occasional deep-fried guilty pleasure; there’s a multitude of tasty pickles to make; the list goes on. I also like that detailed techniques are given, which are necessary to make dishes the correct way (see mapo doufu above), and the notes at the end of most recipes.

    Another thing the book is great for is prompting you to venture further away from Western tastes and textures, and at least give them a try (fermented bean curd, jellyfish and preserved eggs are delicious items that spring to mind). And whilst I thoroughly enjoy the specific-area Chinese cookbooks I have, I also found the broader picture of the whole of Chinese cuisine this book gives engrossing. The differences between regional foodstuffs and preferred tastes are fascinating.

    I bought the hardback a couple of years ago, but was thrilled to see and buy the Kindle ebook too, so I can now use my iPad when cooking as I’d prefer not to mess the HB up too much (more) in the kitchen.
  • Amazon Customer
    5.0 out of 5 stars Toll
    Reviewed in Germany on April 3, 2021
    Verified Purchase
    Sehr umfangreiche Rezeptsammlung
  • Claudio
    5.0 out of 5 stars La grande riscossa della cucina Cinese
    Reviewed in Italy on November 2, 2016
    Verified Purchase
    Negli anni l'Occidente ha maturato un'idea distorta della cucina cinese, quella dei ristorantini economici sotto casa: involtini primavera, riso alla cantonese, chop suey e simili, con raviolini, involtini e carni che quasi sempre cadevano dalla busta dei congelati direttamente nella padella o nel wok, serviti poi con salsa di soia scadente e stucchevole agrodolce.
    Nessuno di questi piatti ha mai avuto una lontana somiglianza con la reale cucina cinese, neppure con la più povera di prodotti o di inventiva; ma anche se il peggio è duro a morire, qualcosa sta cambiando nella percezione occidentale, una sensazione che coincide con la crescita della Cina a superpotenza economica, con l'invasione di prodotti alimentari freschi sui mercati mondiali, con la rinascita dell'impresa ristorativa sullo stesso territorio nazionale cinese, e, non ultimo, con l'interesse e la curiosità sempre maggiore da parte di cuochi, di professionisti o di curiosi appassionati per tutto quello che salta fuori dal Cappello Magico della gastronomia cinese.
    Il problema maggiore da affrontare è però in ogni caso che la Cina non è uno Stato omogeneo e ben definito, ma un continente vastissimo che assomma al suo interno continenti minori (o se si vuole, un insieme di 35 Grandi Stati, ognuno con localizzazione e caratteristiche agroalimentari assai diverse); da qui ne deriva una varietà da capogiro che difficilmente può essere imbrigliata nelle pagine di un libro.
    La prima grande appassionata della cucina cinese, la grande Fuchsia Dunlop, iniziò anni fa la sua ricerca dalla provincia dell'Hunan, passando quindi al Sichuan ed ora allo Jangnan ("The Land of Fish and Rice", 2016) offrendoci forse uno dei pochi modi corretti di visitare ricchezza e differenze di questo enorme patrimonio.
    Ci prova qui Carolyn Phillips con una panoramica unitaria e più rischiosa (perché è inevitabile lasciar fuori molto), ma il librone di 500 pagine che ne vien fuori è assai bello, esteticamente ben fatto e, dal punto di vista tecnico, riuscito alla perfezione. La scelta vincente è stata quella di sacrificare immagini e foto a colori in favore di una grafica pulita, con disegni, cartine geografiche, piatti, passaggi, ecc ecc., tutto in un raffinato tratto nero e rosso, senza farsi mancare nulla del necessario, magari ritirandolo in riquadri laterali e senza sacrificare nulla del testo. Le 35 cucine della Cina vengono quindi raggruppate in 5 grandi regioni (le Terre Aride, il Nord e il Nordest della Manciuria, i Territori Centrali, Yangtze e regioni limitrofe, la Costa Sudest); capitolo finale dedicato alle tecniche di preparazione, più glossario, indice, e tavole di conversioni delle misure.
    Edizione con copertina rigida, bella e utile la prefazione di Ken Hom (che risulta anche come consulente, insieme a Harold McGee e molti altri), prezzo di acquisto 18€ più o meno; unica nota negativa (ma non dipende dal prodotto) l'imballo, questa volta poco curato da parte di Amazon (per questi libri grandi bisogna trovare un buon sistema per proteggere gli angoli).
  • I Do The Speed Limit
    5.0 out of 5 stars An extensive recipe collection from all regions/sub-regions of China--enough to whet your appetite and make you yearn for more
    Reviewed in the United States on August 30, 2016
    Verified Purchase
    This is a vast book. It is almost overwhelming in scope. And some cook book readers will want to disregard this one because it does not have pictures. I think that would be a mistake, especially for cooks who want to delve further into Chinese dishes than what they have already found in general Chinese cooking books. "All Under Heaven" introduces the reader into the intricacies of Chinese food culture regions. It is not an introduction into Chinese cooking.

    I think this book might be a bit overwhelming for an inexperienced cook; someone unfamiliar with Oriental ingredients. Although, if you glance through the very exemplary "Look Inside" feature on this product page, you will see that many recipes are very approachable, and ingredients readily available from a large well-stocked grocery store. If you are inexperienced, yet very interested in discovering the regional cooking of China, you will be able to tackle these recipes with gumption and determination. While a large oriental grocery store would surely be a great help, it is not mandatory for maybe a third-to-half of the recipes. If you are out in the middle of nowhere, Amazon's vast array of foodstuffs can come to your rescue.

    While many of the line drawings are beautiful, without even a few full-color photos, the book is a bit difficult to plow through if your intent is to just glance at the recipes and whiling away a peaceful afternoon. This is a serious book, loaded with information, and not suited for light reading.

    Each region is covered, but no region is really covered in depth. Each region has sub-regions, and there is a sprinkling of recipes for each. For instance, I was hoping to learn more about Hakka dishes. While there were a few recipes, I yearned for more. Hence, I call this book an "introduction" despite its 500+ pages. There is enough information on each area to whet your appetite.

    I've written quite a few cook book reviews, and I usually include some of my favorite dishes before I wrap it up. Not this time. This book is truly vast in scope, and I don't really have any favorites. I can say that I started with a temporary download of the book from the publisher Ten Speed Press, and today, now that Amazon has it offered for sale, I have purchased my own copy. I can say that the recipes I tried so far produced the predicted results. Now, I want to have the book for my own; to have and hold a hard copy to study it better. It is that kind of book. I bought a hard copy because I think it will be easier to manage than the Kindle version. I want to flip pages back and forth between the recipes, the decent glossary in the back, and the extensive index.

    Maybe it would give you some insight, if I told you that I now live in a large motor coach, and I do a lot of cooking outdoors. And I am really trying to downsize my cookbook collection, and have gone from over a thousand cook books to a single cabinet-full in the bus. And I still indulged myself with this book.....I am looking forward to really getting to know the recipes in All Under Heaven during the cooler months coming up.

    *I received a free, temporary download of the ARC of this book from the publishers.
  • Eliane Franc
    4.0 out of 5 stars a lot of work
    Reviewed in France on August 30, 2016
    Verified Purchase
    i receive the two Phillips books and it was not really my day, i open this one on "flour" and i read something like"the american flour is no good, then i read the korean one is good but they are of two kinds and you don't say which one is good, then you say that some american flour have the same ratio ??? but again you don't really say for what ???? and oh sur prize when i read the recipes i read "chinese flour" for all the recipes ??????? … also i read some other recipes and you make some change/deviate from the traditional recipes ??? why not give the traditional one and make a note on your "personal" changes ????? you receive so much praise that i guess you deserve an exception ………………………….. as good as can be your book i am still waiting for a "ral" chinese book by a chinese chef, and some other for a master "sim sum" ………….. but you make an impressive work anyway … so.