From American Chinese classics (General Tso's Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend soup dumpling project.
Chock full of tips, techniques, stories, and friendly ingredient guides, with over 100 of ATK's trademark rigorous recipes-and even a magic trick with fortune cookies-the cookbook in your hands is very practical, very personal, and very Chinese indeed.
Two Generations of Storytelling- Jeffrey recounts a lifelong love of cooking that began in childhood, growing up in Hong Kong, cooking at his mother's side, and exploring the street vendors and markets. Kevin dispenses practical wisdom that brings the recipes to life-why Beef Ho Fun is the mark of a great Cantonese chef; why Shu Mai is the world heavyweight champion of dumplings.
Test Kitchen Techniques- From the basics of successful stir-frying to folding methods for Shanghai Soup Dumplings, careful instructions and abundant photos teach key steps.
Chinatown Shopping Guide- From choosing the right soy sauce or vinegar to buying fresh noodles and seeking out superlative Buddhist-style chickens, let the Pangs be your trusted guides.
Named a Best Cookbook of 2023 by The New York Times and Serious Eats
James Beard Award winner Kevin Pang and his dad Jeffrey, hosts of the hit America's Test Kitchen series Hunger Pangs, show you the way to delicious Chinese cooking in this accessible, funny, heartfelt cookbook.
From American Chinese classics (General Tso's Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend soup dumpling project.
Chock full of tips, techniques, stories, and friendly ingredient guides, with over 100 of ATK's trademark rigorous recipes-and even a magic trick with fortune cookies-the cookbook in your hands is very practical, very personal, and very Chinese indeed.
Two Generations of Storytelling- Jeffrey recounts a lifelong love of cooking that began in childhood, growing up in Hong Kong, cooking at his mother's side, and exploring the street vendors and markets. Kevin dispenses practical wisdom that brings the recipes to life-why Beef Ho Fun is the mark of a great Cantonese chef; why Shu Mai is the world heavyweight champion of dumplings.
Test Kitchen Techniques- From the basics of successful stir-frying to folding methods for Shanghai Soup Dumplings, careful instructions and abundant photos teach key steps.
Chinatown Shopping Guide- From choosing the right soy sauce or vinegar to buying fresh noodles and seeking out superlative Buddhist-style chickens, let the Pangs be your trusted guides.
From American Chinese classics (General Tso's Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend soup dumpling project.
Chock full of tips, techniques, stories, and friendly ingredient guides, with over 100 of ATK's trademark rigorous recipes-and even a magic trick with fortune cookies-the cookbook in your hands is very practical, very personal, and very Chinese indeed.
Two Generations of Storytelling- Jeffrey recounts a lifelong love of cooking that began in childhood, growing up in Hong Kong, cooking at his mother's side, and exploring the street vendors and markets. Kevin dispenses practical wisdom that brings the recipes to life-why Beef Ho Fun is the mark of a great Cantonese chef; why Shu Mai is the world heavyweight champion of dumplings.
Test Kitchen Techniques- From the basics of successful stir-frying to folding methods for Shanghai Soup Dumplings, careful instructions and abundant photos teach key steps.
Chinatown Shopping Guide- From choosing the right soy sauce or vinegar to buying fresh noodles and seeking out superlative Buddhist-style chickens, let the Pangs be your trusted guides.
Named a Best Cookbook of 2023 by The New York Times and Serious Eats
James Beard Award winner Kevin Pang and his dad Jeffrey, hosts of the hit America's Test Kitchen series Hunger Pangs, show you the way to delicious Chinese cooking in this accessible, funny, heartfelt cookbook.
From American Chinese classics (General Tso's Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend soup dumpling project.
Chock full of tips, techniques, stories, and friendly ingredient guides, with over 100 of ATK's trademark rigorous recipes-and even a magic trick with fortune cookies-the cookbook in your hands is very practical, very personal, and very Chinese indeed.
Two Generations of Storytelling- Jeffrey recounts a lifelong love of cooking that began in childhood, growing up in Hong Kong, cooking at his mother's side, and exploring the street vendors and markets. Kevin dispenses practical wisdom that brings the recipes to life-why Beef Ho Fun is the mark of a great Cantonese chef; why Shu Mai is the world heavyweight champion of dumplings.
Test Kitchen Techniques- From the basics of successful stir-frying to folding methods for Shanghai Soup Dumplings, careful instructions and abundant photos teach key steps.
Chinatown Shopping Guide- From choosing the right soy sauce or vinegar to buying fresh noodles and seeking out superlative Buddhist-style chickens, let the Pangs be your trusted guides.
America's Test Kitchen publishes best-selling and award-winning
cookbooks, including The Complete Mediterranean Cookbook, Boards,
and Best Mexican Recipes. It also publishes Cook's Illustrated and
Cook's Country magazines and produces public television's top-rated
shows, America's Test Kitchen and Cook's Country.
Kevin Pang is a James Beard Award-winning food writer. At America's
Test Kitchen, Kevin is Editorial Director for Digital and host of
the podcast, Proof. Kevin was previously a restaurant critic at the
Chicago Tribune, founder of the website The Takeout, and his
documentary For Grace premiered at the 2015 South by Southwest Film
Festival and later streamed on Netflix.
Jeffrey Pang is a retired businessman in the import-export
industry. He's also an amateur YouTube chef whose Chinese cooking
channel was featured in The New York Times Magazine in 2016.
Jeffrey is the co-star of Hunger Pangs with his son Kevin, a video
series for America's Test Kitchen. He lives in Seattle with his
wife Catherine.
"What’s special about “A Very Chinese Cookbook” (America’s Test
Kitchen) is seeing all the recipe-testing rigor and nerdy food
science of America’s Test Kitchen applied to classic dishes from
all over China, Hong Kong especially, and the canon of American
Chinese cooking. Even though the recipes are true to their roots —
which can mean complex techniques and many ingredients — they’re
doable for any cook, given the clear instructions, helpful photos
and detailed tips. As a bonus, the charming father-son
pair Jeffrey Pang and Kevin Pang write about culinary
history and share their personal stories without self-seriousness,
which makes the recipes feel less intimidating and the reading a
pleasure."
— The New York Times, "The Best Cookbooks of 2023"
"A Very Chinese Cookbook isn’t just a new cookbook. It’s a
multigenerational journey that explores identity, memories, and the
information we choose to preserve for future generations. Food
helped bridge the divide between a Chinese man raising an American
son." — Eater, Chicago
“I’ve been a Kevin Pang fan for years. I’m crazy about his writing
and his clever, quirky way of coming at everything from XO Sauce
(which he says delivers a ‘knuckle sandwich of umami’) to the
primer on ingredients, which is a marvel. Now I’m in love with his
father, his mother and the food they cook. Their book is an
original—generous, wise, funny and chockablock with smart
information and irresistible, meticulously tested recipes. If you
can’t decide what to make first—there are just so many gems—I’ll
understand: That’s just how it was with me.”
— Dorie Greenspan
New York Times best-selling cookbook author
“Kevin Pang and his father make a wonderful team—a dynamic duo
in their kitchens and in their lives. This book is filled with
traditional Chinese home-cooked recipes unknown to many. It’s for
everyone who has fond memories of cooking and sharing their lives
with their parents. Way to go, Kevin, and, of course, Dad,
too!”
— Martin Yan
Host of Yan Can Cook on public television,
chef-restaurateur, author
“I love this father and son exploration of Chinese cuisine
especially because it focuses so much on their Hong Kong heritage.
The handing down of recipes is so rare and a powerful way to keep
our culinary culture rich and vibrant. This work is an important
addition for every Chinese cookbook library.”
— Grace Young
Author of Stir-Frying to the Sky’s Edge and The Breath of a Wok
"A heartwarming collaboration between an unlikely social media
star, Jeffrey Pang, and his son, renowned food writer Kevin Pang,
which not only fizzes with flavour but promises to be a steadfast
companion in the kitchen. The mouthwatering recipes, ranging from
American Chinese classics to homestyle comfort foods and delicious
specialities from all over China, are clearly explained and
rigorously tested, and the photographs of Pangs senior and junior
will definitely make you smile! With the added bonus of shopping
guides complete with Chinese characters, A Very Chinese Cookbook
makes a valuable addition to any cookbook shelf."
— Fuchsia Dunlop
Author of Invitation to a Banquet and The Food of Sichuan
“A gloriously accessible guide to the most delicious cuisine ever
devised. Then—at no extra charge!—the moving reconciliation of a
father and son. Try the Dry Chili Chicken!”
— Will Tracy
Co-writer of The Menu, executive producer of Succession and
The Regime
“A Very Chinese Cookbook is the rare cookbook that is as joyous as
it is instructional. Kevin and Jeffrey Pang are skilled and
spirited guides into the world of not only Chinese food, but
delicious meals, full stop. What a gift this book is: rich,
enlightening, and just plain delightful.”
— Rachel Khong
Author of Goodbye, Vitamin and editor of
All About Eggs
“I love this book! And I adore this incredible food from
Kevin and Jeffrey, and their very fun but no-nonsense approach
to cooking Chinese food together. The love of sharing food doesn’t
start at the table; it starts in the kitchen, when we shop, when we
meal-plan. This book is a joy to read and cook from and
reminds us why family and food are inexorably linked.”
— Andrew Zimmern
James Beard Award–winning TV personality, chef, writer,
teacher
“A big-hearted, accessible guide to Chinese cooking in America
rooted in a father and son’s immigrant experiences,
A Very Chinese Cookbook presents a broad range of
incredible recipes with the Pangs’ trademark passion, expertise,
and goofball antics.”
— Dan Pashman
James Beard Award–winning host of The Sporkful podcast,
inventor of the cascatelli pasta shape
“This is the Chinese cookbook I didn’t know I was waiting for all
my life. I have multiple shelves of cookbooks, but none capture
the joy of Chinese cooking like this one. More than a compilation
of recipes, Kevin and Jeffrey fill each page with helpful
information and unbridled joy.”
— Larry Fong
Cinematographer of 300, Batman v Superman: Dawn of Justice,
Watchmen, Lost
"Kevin and Jeffrey nailed this! Such a beautiful book with
incredible recipes. My house will be permanently smelling like
these dumplings from now on if anyone needs me. Love the
authenticity and accessibility!”
— Renée Paquette
Author of Messy In The Kitchen,
All Elite Wrestling on-air personality
“I’m a sucker for collections of recipes that mean something.
And—this may sound contradictory—I’m drawn to cookbooks that
confidently present technical prowess. A Very Chinese Cookbook
has both, which is a rare find. Plus, it’s as much fun to read as
it is to cook from. The Smashed Cucumbers and Sesame Noodles
became instant go-tos in my house, and now I’m set on a path to
mastering the Master Dumpling System. With its chapter on
demystifying the Chinese grocery and its brilliantly curated
collection of recipes, I’m thinking this may be the only Chinese
cookbook I need.”
— Rick Bayless
Best-selling cookbook author, host of public television’s
Mexico: One Plate at a Time, chef-owner
of Frontera Grill and
Topolobampo in Chicago
“Kevin and Jeffrey Pang’s story is a recipe of its own, and
one that features ingredients you’ll probably find in your
kitchen: family members arguing, cultures clashing, fights ending
strictly because everyone just wants to eat, etc. In the
Pangs’ case, the final dish is this magnificent tome, one that has
already made me both a better cook and a happier person. This is a
cookbook made by people who love food so much because
they love each other so much.”
— Drew Magary
Author of The Hike, co-founder of Defector
“Smart. Funny. Delicious. Kevin and Jeffrey Pang’s beautifully
shot deep dive into Chinese food makes you want to step into the
kitchen and get cooking.”
— Omar Mamoon
Writer and contributor for Esquire, San Francisco Chronicle
“Kevin and Jeffrey Pang—and America’s Test Kitchen—have a
knack for making complex topics approachable and fun. No better
example than A Very Chinese Cookbook, which is thoughtful, funny,
and, above all else, delicious.”
— Abra Berens
Chef at Granor Farm and author of the cookbooks Pulp,
Ruffage, and Grist
“In the era of influencers, educating food lovers and guiding
people to delicious food is almost a lost art. My buddy Kevin
Pang is the last of a dying breed, and I’ve been trusting his
knowledge and palate for years. I’m here to tell you, you should
too! A Very Chinese Cookbook is Kevin and Jeffrey Pang’s guide to
understanding the wonderful world of Chinese cuisine. Through
their expert eyes, experienced taste buds and thoughtful
techniques, our horizons will expand and our bellies win!”
— Alvin Cailan
Chef, author of Amboy: Recipes from the Filipino-American Dream,
host of The Burger Show
“I judge a cookbook by what I end up doing after looking through
it. Usually I smile at the impossibly perfect photos and put it
back on the shelf. Sometimes, I mark a few pages, thinking
I’ll try one of those recipes, someday. With
A Very Chinese Cookbook from Kevin and Jeffrey Pang, I
immediately started researching where I could get ingredients and
tools, not to mention a very expensive rice cooker I suddenly
realized I needed. My only frustration with this funny,
useful, and heartwarming book of food and life is that I can’t
order up a father like Jeffrey to argue with, cook with, and learn
from. Get on it, Etsy.”
— Peter Sagal
Host of NPR’s Wait Wait . . . Don’t Tell Me!
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