Chinese cuisine has been having a moment, with some of the best restaurants around the world serving food with Mainland origins. Soon, you’ll be able to recreate some of these dishes at home with an upcoming cookbook.
Put together by Shanghai-based Chinese food magazine The Cleaver Quarterly, the book, called The Illustrated Wok, features a collection of recipes from 40 chefs like Adrienne Lo of Fat Rice in Chicago, Oli Brown from London’s Duck Duck Goose, and Jowett Yu from Ho Lee Fook in Hong Kong. Also included are cookbook authors such as Fuchsia Dunlop, Carolyn Phillips, and Kian Lam Kho. Each of their dishes were then drawn by a different artist.
While the dishes span multiple regions from Jiangsu to Xinjiang, many of them have outside influences – think purple yam with pancetta, or a cheeseburger spring roll – which were chosen to show how deeply ingrained Chinese food has become.
“Chinese gastronomy has never been a singular thing – it has always hungrily absorbed and adapted to outside influences,” says The Cleaver Quarterly co-founder Jonathan White. “This book is our snapshot of how divergent it’s become in 2017. If time-honored recipes is what you’re into, there are already plenty of excellent resources for that. Plus, we couldn’t find any 2,000-year-old chefs on Twitter.”
To get a copy, head on down to their Kickstarter page and cough up at least 25 US dollars, or about ¥165, by September 28. They have already reached their goal of 10,000 US dollars, so the book should go to print in late September, and will be shipped in October.