Carolyn Phillips

Food writer

A cooking teacher and the author of eleven titles on classic Cantonese-style cooking, her last book is considered by many to be her finest, as it is a distillation of a lifetime of love for her native Guangdong’s stellar dishes. Unlike all of the other books on this list, this one is packed with color photographs, making it as nice to flip through as it is to cook from.

John Birdsall

Food Writer

With calm professionalism, this book lends order to a sprawling subject.

Johnathan L. Wright

Editor