I have a confession to make. I don't always test recipes from cookbooks I review or even recommend. Why? Because I don't generally follow recipes. I use cookbooks for inspiration, learning techniques or great flavor combinations. I don't get hung up on instructions because there are so many variables I can't control (stove, oven and cookware for example).
Of course when it comes to baking or cooking a cuisine I am less familiar with, I do follow the directions as closely as I can. Which brings me to three new cookbooks covering Chinese cuisine. Many Chinese cookbooks in English focus on recipes from Chinese food as it is cooked outside of China. But three new cookbooks take a deeper dive into the regional cuisine of China. Two of the books look at all of China while the third concentrates on the cuisine of the Jiangnan region. Each book provides varying degree of context about the regions.
|Dong Po Pork, left to right: All Under Heaven, Land of Rice & Fish, China|