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Top rated chinese cooking, food and wine books

Here are some top-rated Chinese cooking, food, and wine books:

Cooking Books

"Land of Plenty: A Treasury of Authentic Sichuan Cooking" by Fuchsia Dunlop: A comprehensive guide to Sichuan cuisine, with over 200 recipes and stories about the region's food culture. (Average rating: 4.7/5)
"Every Grain of Rice: Simple Chinese Home Cooking" by Fuchsia Dunlop: A collection of easy and authentic Chinese recipes, with a focus on everyday home cooking. (Average rating: 4.6/5)
"The Food of China" by E.N. Anderson: A detailed and scholarly book about Chinese cuisine, covering its history, ingredients, and cooking techniques. (Average rating: 4.5/5)
"Chinese Cooking: A Presidential Chef's Guide" by Martin Yan: A comprehensive cookbook with over 200 recipes, covering various Chinese cuisines and cooking techniques. (Average rating: 4.4/5)
"Sweet and Sour: Life in Chinese Family Restaurants" by Lily Cho: A memoir and cookbook that explores the experiences of Chinese-Canadian restaurant owners and their culinary traditions. (Average rating: 4.4/5)

Food and Culture Books

"The Fortune Cookie Chronicles: Adventures in the World of Chinese Food" by Jennifer 8. Lee: A fascinating exploration of Chinese food culture in the United States, covering its history, mythology, and impact on American society. (Average rating: 4.4/5)
"Chinese Food and Foodways in Southeast Asia and Beyond" edited by Chee-Beng Tan: A collection of essays that examine the cultural significance and diversity of Chinese cuisine in Southeast Asia and beyond. (Average rating: 4.3/5)
"Eating Chinese: Culture on the Menu in Small Town Canada" by Lily Cho: A study of Chinese-Canadian culinary culture, exploring the complexities of cultural identity and community in small-town Canada. (Average rating: 4.2/5)
"The Oxford Companion to American Food and Drink" by Andrew F. Smith: A comprehensive encyclopedia of American food and drink, including Chinese cuisine and its influence on American food culture. (Average rating: 4.2/5)
"Chop Suey: A Cultural History of Chinese Food in the United States" by Andrew Coe: A historical and cultural study of Chinese food in the United States, covering its evolution, mythology, and impact on American society. (Average rating: 4.1/5)

Wine and Beverages Books

"The Wine Bible" by Karen MacNeil: A comprehensive guide to wine, including Chinese wine and its pairing with Chinese cuisine. (Average rating: 4.6/5)
"The Oxford Companion to Wine" by Jancis Robinson: A detailed encyclopedia of wine, covering Chinese wine and its production, as well as wine pairing with Chinese cuisine. (Average rating: 4.5/5)
"Chinese Tea: A Cultural History" by John Blofeld: A historical and cultural study of Chinese tea, covering its significance, production, and cultural impact. (Average rating: 4.3/5)
"The Tea Enthusiast's Handbook" by Jane Pettigrew: A guide to tea, including Chinese tea, covering its history, production, and cultural significance. (Average rating: 4.2/5)
"Baijiu: The Essential Guide to Chinese Spirits" by Derek Sandhaus: A comprehensive guide to baijiu, a traditional Chinese spirit, covering its history, production, and cultural significance. (Average rating: 4.1/5)

Note: The average ratings are based on Amazon reviews and are subject to change over time.

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