--- product_id: 33418742 title: "All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook]" price: "¥11400" currency: JPY in_stock: true reviews_count: 8 url: https://www.desertcart.jp/products/33418742-all-under-heaven-recipes-from-the-35-cuisines-of-china store_origin: JP region: Japan --- # All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] **Price:** ¥11400 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] - **How much does it cost?** ¥11400 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/33418742-all-under-heaven-recipes-from-the-35-cuisines-of-china) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] [Phillips, Carolyn] on desertcart.com. *FREE* shipping on qualifying offers. All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] Review: An extensive recipe collection from all regions/sub-regions of China--enough to whet your appetite and make you yearn for more - This is a vast book. It is almost overwhelming in scope. And some cook book readers will want to disregard this one because it does not have pictures. I think that would be a mistake, especially for cooks who want to delve further into Chinese dishes than what they have already found in general Chinese cooking books. "All Under Heaven" introduces the reader into the intricacies of Chinese food culture regions. It is not an introduction into Chinese cooking. I think this book might be a bit overwhelming for an inexperienced cook; someone unfamiliar with Oriental ingredients. Although, if you glance through the very exemplary "Look Inside" feature on this product page, you will see that many recipes are very approachable, and ingredients readily available from a large well-stocked grocery store. If you are inexperienced, yet very interested in discovering the regional cooking of China, you will be able to tackle these recipes with gumption and determination. While a large oriental grocery store would surely be a great help, it is not mandatory for maybe a third-to-half of the recipes. If you are out in the middle of nowhere, desertcart's vast array of foodstuffs can come to your rescue. While many of the line drawings are beautiful, without even a few full-color photos, the book is a bit difficult to plow through if your intent is to just glance at the recipes and whiling away a peaceful afternoon. This is a serious book, loaded with information, and not suited for light reading. Each region is covered, but no region is really covered in depth. Each region has sub-regions, and there is a sprinkling of recipes for each. For instance, I was hoping to learn more about Hakka dishes. While there were a few recipes, I yearned for more. Hence, I call this book an "introduction" despite its 500+ pages. There is enough information on each area to whet your appetite. I've written quite a few cook book reviews, and I usually include some of my favorite dishes before I wrap it up. Not this time. This book is truly vast in scope, and I don't really have any favorites. I can say that I started with a temporary download of the book from the publisher Ten Speed Press, and today, now that desertcart has it offered for sale, I have purchased my own copy. I can say that the recipes I tried so far produced the predicted results. Now, I want to have the book for my own; to have and hold a hard copy to study it better. It is that kind of book. I bought a hard copy because I think it will be easier to manage than the Kindle version. I want to flip pages back and forth between the recipes, the decent glossary in the back, and the extensive index. Maybe it would give you some insight, if I told you that I now live in a large motor coach, and I do a lot of cooking outdoors. And I am really trying to downsize my cookbook collection, and have gone from over a thousand cook books to a single cabinet-full in the bus. And I still indulged myself with this book.....I am looking forward to really getting to know the recipes in All Under Heaven during the cooler months coming up. *I received a free, temporary download of the ARC of this book from the publishers. Review: Excellent comprehensive Chinese Cuisine Cookbook - A serious home cooking who wants to go deeper and understand what is Chinese cooking all about should get this book. So this is divided into 7 major regions of Chinese cuisines. There are some illustrations made by the author, and she provides essential ingredients for these recipes. The instructions are easy to understand, if you are an experienced home cook, and wonder if it were possible to make these dishes at home. Most of the dishes on this book are available on higher end Chinese restaurants, Chinese eateries and cafe's in America. The author often stresses to use Chinese ingredients, or make your own from scratch which taste better without any of the preservatives and other chemicals listed from brand names products sold in Chinese or Asian markets. This is one of the greatest books about Chinese cuisine which explains the food history of each regional Chinese cooking, she gives recipes that are popular, and recipes that comes from many generations of familiies that specialize few particular dishes on each region. The author knows the differences between American and Chinese ingredients, when a particular is not available to you locally. So she gives you the best alternative to make those at home, and then can be added to a particular recipe you wanted to make. I had tried the preserved egg and pork congee, Fried rice with salted fish and chicken (my favorite, yet really satisfying and comforting), mooncakes with dates and egg yolks, gailan with oyster sauce, Hainan chicken and rice. There are many more that I have to try out. This book is an extensive and comprehensive how each region specialize in particular tastes and ingredients. If you are a novice in cooking, I suggest you buy Wei-chuan's Chinese Cuisine - if you are looking for more techniques, and popular gourmet Chinese cooking. Then if you want a more thorough, comprehensive guide about Chinese cuisine using Chinese ingredients, or make your own from scratch - then this is the book for you. Carolyn has a passion and somehow obsession cooking Chinese Cuisine by writing the food history, anthropology of each region, and how the ingredients came about on different taste, and recipes that had evolved throughout many generations. This is probably one of the best Chinese Cuisine cookbooks taught in English. I bought the Kindle version, and it was really interesting to know each region more thoroughly about their food history where the Silk Road Trade, ingredients, their people came about in many recipes for each region. It has illustrations drawn by the author, Carolyn Phillips, illustrating specific techniques to make these dishes successful. Glad I bought it, and will keep on cooking more recipes from this book- as it taste authentic and can remember how I enjoyed when I was in Hong Kong. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #97,934 in Books ( See Top 100 in Books ) #39 in Chinese Cooking, Food & Wine #89 in Gastronomy History (Books) #6,792 in History (Books) | | Customer Reviews | 4.6 out of 5 stars 251 Reviews | ## Images ![All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] - Image 1](https://m.media-amazon.com/images/I/71xbSPY8DlL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ An extensive recipe collection from all regions/sub-regions of China--enough to whet your appetite and make you yearn for more *by I***T on August 30, 2016* This is a vast book. It is almost overwhelming in scope. And some cook book readers will want to disregard this one because it does not have pictures. I think that would be a mistake, especially for cooks who want to delve further into Chinese dishes than what they have already found in general Chinese cooking books. "All Under Heaven" introduces the reader into the intricacies of Chinese food culture regions. It is not an introduction into Chinese cooking. I think this book might be a bit overwhelming for an inexperienced cook; someone unfamiliar with Oriental ingredients. Although, if you glance through the very exemplary "Look Inside" feature on this product page, you will see that many recipes are very approachable, and ingredients readily available from a large well-stocked grocery store. If you are inexperienced, yet very interested in discovering the regional cooking of China, you will be able to tackle these recipes with gumption and determination. While a large oriental grocery store would surely be a great help, it is not mandatory for maybe a third-to-half of the recipes. If you are out in the middle of nowhere, Amazon's vast array of foodstuffs can come to your rescue. While many of the line drawings are beautiful, without even a few full-color photos, the book is a bit difficult to plow through if your intent is to just glance at the recipes and whiling away a peaceful afternoon. This is a serious book, loaded with information, and not suited for light reading. Each region is covered, but no region is really covered in depth. Each region has sub-regions, and there is a sprinkling of recipes for each. For instance, I was hoping to learn more about Hakka dishes. While there were a few recipes, I yearned for more. Hence, I call this book an "introduction" despite its 500+ pages. There is enough information on each area to whet your appetite. I've written quite a few cook book reviews, and I usually include some of my favorite dishes before I wrap it up. Not this time. This book is truly vast in scope, and I don't really have any favorites. I can say that I started with a temporary download of the book from the publisher Ten Speed Press, and today, now that Amazon has it offered for sale, I have purchased my own copy. I can say that the recipes I tried so far produced the predicted results. Now, I want to have the book for my own; to have and hold a hard copy to study it better. It is that kind of book. I bought a hard copy because I think it will be easier to manage than the Kindle version. I want to flip pages back and forth between the recipes, the decent glossary in the back, and the extensive index. Maybe it would give you some insight, if I told you that I now live in a large motor coach, and I do a lot of cooking outdoors. And I am really trying to downsize my cookbook collection, and have gone from over a thousand cook books to a single cabinet-full in the bus. And I still indulged myself with this book.....I am looking forward to really getting to know the recipes in All Under Heaven during the cooler months coming up. *I received a free, temporary download of the ARC of this book from the publishers. ### ⭐⭐⭐⭐⭐ Excellent comprehensive Chinese Cuisine Cookbook *by E***. on April 8, 2017* A serious home cooking who wants to go deeper and understand what is Chinese cooking all about should get this book. So this is divided into 7 major regions of Chinese cuisines. There are some illustrations made by the author, and she provides essential ingredients for these recipes. The instructions are easy to understand, if you are an experienced home cook, and wonder if it were possible to make these dishes at home. Most of the dishes on this book are available on higher end Chinese restaurants, Chinese eateries and cafe's in America. The author often stresses to use Chinese ingredients, or make your own from scratch which taste better without any of the preservatives and other chemicals listed from brand names products sold in Chinese or Asian markets. This is one of the greatest books about Chinese cuisine which explains the food history of each regional Chinese cooking, she gives recipes that are popular, and recipes that comes from many generations of familiies that specialize few particular dishes on each region. The author knows the differences between American and Chinese ingredients, when a particular is not available to you locally. So she gives you the best alternative to make those at home, and then can be added to a particular recipe you wanted to make. I had tried the preserved egg and pork congee, Fried rice with salted fish and chicken (my favorite, yet really satisfying and comforting), mooncakes with dates and egg yolks, gailan with oyster sauce, Hainan chicken and rice. There are many more that I have to try out. This book is an extensive and comprehensive how each region specialize in particular tastes and ingredients. If you are a novice in cooking, I suggest you buy Wei-chuan's Chinese Cuisine - if you are looking for more techniques, and popular gourmet Chinese cooking. Then if you want a more thorough, comprehensive guide about Chinese cuisine using Chinese ingredients, or make your own from scratch - then this is the book for you. Carolyn has a passion and somehow obsession cooking Chinese Cuisine by writing the food history, anthropology of each region, and how the ingredients came about on different taste, and recipes that had evolved throughout many generations. This is probably one of the best Chinese Cuisine cookbooks taught in English. I bought the Kindle version, and it was really interesting to know each region more thoroughly about their food history where the Silk Road Trade, ingredients, their people came about in many recipes for each region. It has illustrations drawn by the author, Carolyn Phillips, illustrating specific techniques to make these dishes successful. Glad I bought it, and will keep on cooking more recipes from this book- as it taste authentic and can remember how I enjoyed when I was in Hong Kong. ### ⭐⭐⭐⭐⭐ Astounding scholarship for Chinese cooking enthusiasts *by T***D on August 17, 2019* This is a remarkably scholarly cookbook, the sort that's rarely published these days. As another commenter noted, the best comparison is Barbara Tropp's The Art of Chinese Cooking and that's very high praise indeed. It's not a book for those primarily looking for easy or familiar recipes, though it does include a few of those. It's a book for enthusiasts of Chinese cuisine who want to understand its many aspects in a rigorous manner. No Western author I've ever read matches Ms. Phillips' overarching knowledge of Chinese cuisine, from the well-known (Sichuan and Cantonese) to the lesser-known (Hakka and Fujian and others). Even Ms. Tropp, for all her contagious enthusiasm, didn't have the structural understanding of China that Ms. Phillips does, or at least didn't communicate it as clearly. I've made a dozen plus recipes from this book over the last year, with results ranging from solid to amazing. Ms. Phillips' recipes are traditional and authentic but not slavishly so. She is confident enough in her understanding to make modest revisions to very old techniques when she feels it beneficial, and I appreciate that. She does assume reasonable access to Chinese ingredients - though she does suggest substitutions at times, this will be a hard book to cook from if Amazon is your only source for ingredients. A local Asian market will be huge asset. But there is a thorough glossary of ingredients at the back of the book, so don't feel you need to be an expert going in either. And techniques or concepts that might not be familiar to Western cooks are detailed and illustrated well. Finally, Ms. Phillips runs a blog (search "Madame Huang") that includes many of the recipes from this book as well as many, many more along with lots of narrative and reflection. It is an absolutely amazing food blog, for its humanism and humility as much as its recipes. Ms. Phillips is quick to respond to comments there and the couple of exchanges I've had with her there and via email only confirmed my opinion of her expertise, spirit, and generosity. Carolyn is a wonderful person, and I deeply appreciate how much of herself she's put into this book. This is absolutely a "best of the best" cookbook. It's not for everybody (and that's fine), but hopefully the above comments make it clear whether it's right for you. ## Frequently Bought Together - All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook] - The Food of Sichuan - Every Grain of Rice: Simple Chinese Home Cooking --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.jp/products/33418742-all-under-heaven-recipes-from-the-35-cuisines-of-china](https://www.desertcart.jp/products/33418742-all-under-heaven-recipes-from-the-35-cuisines-of-china) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-10-16*