Carolyn Phillips

Food writer

As the proprietor of New York’s famed restaurants Lichee Tree and Gingko Tree, it should come as no surprise that her magnum opus, The Key to Chinese Cooking (1977), was shepherded by renowned editor Judith Jones into an encyclopedic look at China’s culinary legacy. Fifty years later, this book still is such a standard English-language bible on classic Chinese cooking that it remains one of my favorites.

Ken Hom

Chef

This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Jonathan White

China-based food writer

Anne Mendelson

Author and editor