Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
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From Canton Restaurant to Panda Express: A History of Chinese Food in the United States
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The Modern Art of Chinese Cooking: Including an Unorthodox Chapter on East-West Desserts and a Provocative Essay on Wine
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The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
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Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking
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The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking
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Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science
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