I’ve talked with a lot of people who generalize and say they like Chinese food. But if you really think about it, China is a huge country with different regions specializing in their own cuisines. (It’s sort of like here in the United States, where sweet tea is a thing in the south, or the way pizza is made New York or Chicago.)
In All Under Heaven: Recipes from the 35 Cuisines of China, Carolyn Phillips presents a comprehensive cookbook covering what she calls her personal favorites from the different parts of the country.
The book reminds me of an encyclopedia, clocking in over 500 pages! With that, there are no photographs. Instead, the book is sparingly illustrated, where the recipes are the prominent feature. She includes her thoughts or other interesting notes in the introduction to the recipe, or as an added note at the end of it.
When I opened the book for the first time I was in awe. Collecting this many recipes and putting it all together is a task in itself, but it’s presented clearly and succinctly. It’s not the most “beautiful” book to look at, but it is jam-packed with so much good information for anyone interested in exploring Chinese cuisine.
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.