| 1994 1(1) |
Ken Hom's Illustrated Chinese Cookery, revised |
| 1994 1(1) |
Helen Chen's Chinese Home Cooking |
| 1994 1(1) |
Chinese Cooking at Home...It's Easy |
| 1995 2(1) |
Taoist Cookbook, A |
| 1995 2(2) |
365 Ways To Cook Chinese |
| 1995 2(2) |
How to Cook and Eat in Chinese |
| 1995 2(4) |
From the Earth, Chinese Vegetarian Cooking |
| 1995 2(4) |
Chinese Cuisine |
| 1996 3(1) |
Macao on a Plate |
| 1996 3(1) |
Complete Book of Chinese Health & Healing, The |
| 1996 3(3) |
Beyond Bok Choy: Guide to Asian Vegetables |
| 1996 3(3) |
Looking for China |
| 1997 4(1) |
Asian Cooking |
| 1997 4(1) |
HeartSmart Chinese Cooking |
| 1997 4(2) |
Asian Noodles (by Simonds) |
| 1997 4(2) |
Chinese Way, The |
| 1997 4(3) |
New World Noodles |
| 1997 4(3) |
Food of Paradise, The |
| 1997 4(3) |
Chinese Way, The--A Second Look |
| 1997 4(4) |
Easy Family Recipes from a Chinese-American Childhood |
| 1997 4(4) |
Fruits as Medicine |
| 1997 4(4) |
Vegetables as Medicine |
| 1997 4(4) |
Way of Qigong, The |
| 1997 4(4) |
Book of Jook, The |
| 1998 5(1) |
Culinary Chronicle, The |
| 1998 5(1) |
Asian Fusion |
| 1998 5(1) |
Won Ton Lust |
| 1998 5(1) |
Asia |
| 1998 5(1) |
Pearl S. Buck: A Cultural Biography |
| 1998 5(2) |
New World Chinese Cooking |
| 1998 5(2) |
Chinese Cooking Our Legacy |
| 1998 5(2) |
Green Tea Book, The |
| 1998 5(2) |
Stir-fry to Szechuan--100 Classic Chinese Recipes |
| 1998 5(2) |
Helen Chen Cooks International |
| 1998 5(3) |
Woking on the Healthy Side |
| 1998 5(3) |
Wok a Week, A |
| 1998 5(3) |
Chinese Medicine |
| 1998 5(3) |
Homestyle Chinese Cooking |
| 1998 5(3) |
Chinese Family Feast Dishes |
| 1998 5(4) |
Every Grain of Rice |
| 1998 5(4) |
Chinese Immigrant Cooking |
| 1998 5(4) |
New Classic Chinese Cookbook, The |
| 1998 5(4) |
Great Dishes of Yung Kee |
| 1998 5(4) |
Fortune Cookie Cook Book, The |
| 1998 5(4) |
Asian Fusion (another point of View) |
| 1999 6(1) |
150 Recipes From the Teahouse |
| 1999 6(1) |
Serendipity |
| 1999 6(1) |
Fung Shui Cookbook, The |
| 1999 6(1) |
Chinese Healing Foods |
| 1999 6(1) |
Healing Cuisine of China , The |
| 1999 6(1) |
Tao of Healing, The |
| 1999 6(1) |
Tea Companion. The |
| 1999 6(2) |
Soybeans |
| 1999 6(2) |
Martin Yan's Feast |
| 1999 6(2) |
Easy Family Dishes: A Memoir with Recipes |
| 1999 6(2) |
Ken Hom's Hot Wok |
| 1999 6(2) |
Ken Hom Travels with a Hot Wok |
| 1999 6(2) |
Wisdom of the Chinese Kitchen, The |
| 1999 6(3) |
Asian Foods: Science and Technology |
| 1999 6(3) |
Lhasa Moon Tibetan Cookbook, The |
| 1999 6(3) |
Spoonful of Ginger, A |
| 1999 6(4) |
Asian Grocery Store Demystified, The |
| 1999 6(4) |
Southeast Asian Specialities |
| 1999 6(4) |
Chinese Secrets of Health and Longevity |
| 1999 6(4) |
Music and Recipes of the Orient |
| 1999 6(4) |
Sam Choy's Island Flavors |
| 2000 7(1) |
Delightful Chinese Cooking |
| 2000 7(1) |
Chinese Renal Kitchen |
| 2000 7(1) |
Zen: The Modern Art of Eastern Cooking |
| 2000 7(1) |
Rice Bible, The |
| 2000 7(1) |
Vegetable Bible, The |
| 2000 7(1) |
Oxford Companion to Food, The |
| 2000 7(1) |
Chinese Kitchen, The (by Eileen Yin-Fei Lo) |
| 2000 7(2) |
Chinese Kitchen, The (by Hsiung) |
| 2000 7(3) |
Chen Horng Serves the Table |
| 2000 7(3) |
Blue Ginger |
| 2000 7(3) |
Chinese Home Entertaining |
| 2000 7(3) |
Invitation to Chinese Cooking |
| 2000 7(4) |
Encyclopedia of the Overseas Chinese |
| 2000 7(4) |
New York Before Chinatown |
| 2000 7(4) |
Imperial China 900 - 1800 |
| 2000 7(4) |
Feng Shui Kitchen, The |
| 2001 8(1) |
Banquet: Ten Courses to Harmony |
| 2001 8(1) |
Medicinal Plants |
| 2001 8(1) |
Herbal Medicine |
| 2001 8(1) |
Handbook of Spices, Seasonings, and Flavorings |
| 2001 8(1) |
Cooking with Green Tea |
| 2001 8(2) |
Soup for the Qan |
| 2001 8(2) |
Imperial Mongolian Cooking |
| 2001 8(2) |
Chinese Cooking for Dummies |
| 2001 8(2) |
Foolproof Chinese Cooking |
| 2001 8(2) |
Outdoor Wok Cookbook, The |
| 2001 8(2) |
Introducing Chinese Casserole Cookery |
| 2001 8(2) |
Cambridge World History of Food, The |
| 2001 8(2) |
Asia in New York City: A Cultural Travel Guide |
| 2001 8(2) |
Green Tea: Health Benefits and Applications |
| 2001 8(3) |
Science and Civilization in China--Volume VI:5 |
| 2001 8(3) |
Authentic Chinese Cuisine |
| 2001 8(3) |
Los Chifas el Peru |
| 2001 8(3) |
Best of Taiwanese Cuisine, The |
| 2001 8(3) |
Discovering Asian Ingredients |
| 2001 8(3) |
Secrets of Fat-free Chinese Cooking |
| 2001 8(3) |
World Food: Hong Kong |
| 2001 8(4) |
Chinese Herbal Book, The |
| 2001 8(4) |
Everyday Chinese Cooking |
| 2001 8(4) |
Chinese Functional Food |
| 2001 8(4) |
Martin Yan's Asian Favorites from Hong Kong, Taiwan, and Thailand |
| 2002 9(1) |
Chinese Tea Culture: The Origin of Tea Drinking |
| 2002 9(1) |
Learn to Cook Chinese Dishes |
| 2002 9(1) |
Food of China, The |
| 2002 9(1) |
Chinese Health Tea |
| 2002 9(1) |
Feeding China's Little Emperors |
| 2002 9(2) |
Chinese & Asian Cookbook, The |
| 2002 9(2) |
Hawkers' Delights |
| 2002 9(2) |
Changing Chinese Foodways in Asia |
| 2002 9(2) |
Blissful Cooking |
| 2002 9(2) |
Ginger, Garlic & Green Onion as Medicine |
| 2002 9(2) |
Chinese Red Yeast Rice |
| 2002 9(2) |
Hmong Recipe Cookbook, The |
| 2002 9(2) |
Hong Kong Society and Culture |
| 2002 9(3) |
Shanghai Cuisine |
| 2002 9(3) |
Wok Fast |
| 2002 9(3) |
Dim Sum: The Art of Chinese Tea Lunch |
| 2002 9(3) |
Globalization of Chinese Food, The |
| 2002 9(3) |
World Cooks Collection: Chinese Kitchen |
| 2002 9(3) |
Way of Tea, The |
| 2002 9(4) |
Wine and Sprits of the Ancestors |
| 2002 9(4) |
Intriguing World of Chinese Home Cooking, The |
| 2002 9(4) |
Secrets from a Healthy Asian Kitchen |
| 2002 9(4) |
Story of Chopsticks; and The Story of Noodles |
| 2003 10(1) |
Martin Yan's Chinatown Cooking |
| 2003 10(1) |
China to Chinatown: Chinese Food in the West |
| 2003 10(1) |
Silk Road: A Vegetarian Journey |
| 2003 10(1) |
International Dictionary of Gastronomy |
| 2003 10(2) |
Duchess of Malfi's Apricots, and Other Literary Fruits, The |
| 2003 10(2) |
Silk Road, The: The Complete Chinese Cookbook |
| 2003 10(2) |
1421: The Year China Discovered America |
| 2003 10(2) |
When China Ruled the Seas |
| 2003 10(3) |
Chinese Cuisine Recipes and Their Stories |
| 2003 10(3) |
Art of Chinese Cookery, The (by Shih) |
| 2003 10(3) |
Near a Thousand Tables |
| 2003 10(3) |
New Kyrgyz-English Culinary Dictionary, The |
| 2003 10(4) |
Essentials of Asian Cuisine |
| 2003 10(4) |
Land of Plenty |
| 2003 10(4) |
Yum Yum Dim Sum |
| 2003 10(4) |
Taipei Best 100 Chinese Restaurants |
| 2003 10(4) |
Encyclopedia of Food and Culture |
| 2003 10(4) |
Everything Chinese Gourmet, The |
| 2003 10(4) |
Kylie Kwong Recipes and Stories |
| 2003 10(4) |
Chinese-Japanese Cookbook |
| 2004 11(1) |
Everyday Dishes |
| 2004 11(1) |
Cook Easy! Eat Healthy! Fruits and Vegetables |
| 2004 11(1) |
Cook Easy! Eat Healthy! Grains - Beans - Fungi |
| 2004 11(1) |
Cook Easy! Eat Healthy: Poultry & Seafood |
| 2004 11(1) |
Chinese Cuisine and the American Palate |
| 2004 11(1) |
Sweet Dynasty, a series of twelve volumes |
| 2004 11(2) |
Potsticker Chronicles |
| 2004 11(2) |
Between Mecca and Beijing |
| 2004 11(2) |
Finding Chinese Food in Los Angeles |
| 2004 11(2) |
Simply Ming |
| 2004 11(2) |
Feast of MyLife |
| 2004 11(2) |
Chinese Pavillion |
| 2004 11(2) |
Seafood of Southeast Asia |
| 2004 11(3) |
Healthy Cooking with Vegetarian Principles |
| 2004 11(3) |
Dim Sum: A Pocket Guide |
| 2004 11(3) |
Chinese Chicken Cookbook, The |
| 2004 11(3) |
Practical Encyclopedia of Asian Cooking, The |
| 2004 11(3) |
Origins of Chinese Cuisine |
| 2004 11(3) |
Exploring Chinatown: A Children's Guide to Chinese Culture |
| 2004 11(3) |
Taste of Macau: Portuguese Cuisine on the China Coast |
| 2004 11(4) |
Famous Dishes & Great Cook: A series of three books |
| 2004 11(4) |
Food Culture in China |
| 2004 11(4) |
Breath of a Wok, The |
| 2004 11(4) |
Say Tomato--45 Ways to Enjoy Lycopene |
| 2004 11(4) |
Chinese Food Finder: Los Angeles and San Gabriel Valley |
| 2004 11(4) |
Chinese in America, The |
| 2004 11(4) |
Sons of the Yellow Emperor |
| 2004 11(4) |
Chan's Great Continent, The |
| 2005 12(1) |
Martin Yan Quick & Easy |
| 2005 12(1) |
Natural Guide to Weight Loss That Lasts, A |
| 2005 12(1) |
Chinese Food Finder: New York |
| 2005 12(2) |
Art of Rice, The |
| 2005 12(2) |
Chinese Food Finder: The Bay Area and San Francisco |
| 2005 12(2) |
Cook's Guide to Asian Vegetables, A |
| 2005 12(2) |
Five-fold Happiness |
| 2005 12(2) |
Shopping at Giant Foods: Chinese Supermarkets in Northern California |
| 2005 12(2) |
Lo & Behold Good Enough To Eat |
| 2005 12(2) |
Chinese Community of Stockton, The; and Oakland's Chinatown |
| 2005 12(2) |
Origins of Tea and Wine |
| 2005 12(3) |
Chinese Cooking at Home...Its Easy (a letter) |
| 2005 12(3) |
Renegade Wok |
| 2005 12(3) |
Kyrgyz Cooking |
| 2005 12(3) |
Authentic Recipes from China |
| 2005 12(3) |
Fresh Chinese |
| 2005 12(3) |
Nutritious Soups for My Dearest Karen |
| 2005 12(3) |
Rice Trails |
| 2005 12(3) |
Daughter of Heaven |
| 2005 12(3) |
Tea and Chinese Culture |
| 2005 12(4) |
Wok Through Time, A |
| 2005 12(4) |
Life is Short...Cooking is Fun |
| 2005 12(4) |
Art of Taste, The |
| 2005 12(4) |
Food Plants of China |
| 2005 12(4) |
Spices of Life |
| 2005 12(4) |
Edible Asian Garden, The |
| 2005 12(4) |
Healthy Fruit Vegetables |
| 2005 15(1) |
LowCarb Chinese Cooking |
| 2006 13(1) |
All About Meat |
| 2006 13(1) |
Creative Chinese Home Dishes |
| 2006 13(1) |
Home Banquet |
| 2006 13(1) |
Home-made Dishes |
| 2006 13(1) |
Vegetarian Delights |
| 2006 13(1) |
Cooking the Microwave Way |
| 2006 13(1) |
Basic Chinese Cooking Course |
| 2006 13(1) |
My Shanghai |
| 2006 13(1) |
Cuttlefish Tasty |
| 2006 13(2) |
Pun-choi and Dried Seafood Cooking Course |
| 2006 13(2) |
Susur: A Culinary Life |
| 2006 13(2) |
Talking About Sharksfin Cooking Ways |
| 2006 13(2) |
Traditional Dishes of Hong Kong |
| 2006 13(2) |
Quick and Easy Stir-fry Dishes |
| 2006 13(2) |
King Yuen's Delicacies |
| 2006 13(2) |
Eating Like Queens |
| 2006 13(2) |
Dim Sum |
| 2006 13(2) |
Food Plants of the World |
| 2006 13(2) |
From Lokshen to Lo Mein |
| 2006 13(3) |
New Asian Cuisine |
| 2006 13(3) |
Bird's Nest Recipes for Pregnant Women and Different Age Groups |
| 2006 13(3) |
Nonya Flavours |
| 2006 13(3) |
Healthy Recipes for Hair & Lips |
| 2006 13(3) |
Susanna Foo Fresh Inspiration |
| 2006 13(3) |
Cornbread and Dim Sum |
| 2006 13(3) |
Chinese America |
| 2006 13(3) |
Cuisine and Culture |
| 2006 13(3) |
Chinese America: Stereotype and Reality |
| 2006 13(3) |
Eat Everything Before you Die |
| 2006 13(3) |
Chopsticks-Fork Principle, The |
| 2006 13(4) |
Soups of Fighting the Flu |
| 2006 13(4) |
Easy and Tasty Appetizers |
| 2006 13(4) |
Delicious Home-made Dishes |
| 2006 13(4) |
Peppery Hot |
| 2006 13(4) |
Obsessed with Curry |
| 2006 13(4) |
Fruits & Nuts |
| 2006 13(4) |
Desk Reference to Nature's Medicine |
| 2006 13(4) |
Eating and Healing |
| 2006 13(4) |
Melissa's Great Book of Produce |
| 2006 13(4) |
Ginseng and Aspirin |
| 2006 13(4) |
Needles, Herbs, Gods, and Ghosts |
| 2006 13(4) |
Secret Ingredients |
| 2006 13(4) |
Vegetable Love |
| 2007 14(1) |
Chiang-che Cuisine |
| 2007 14(1) |
Best Recipes of Zen, The |
| 2007 14(1) |
Distinctive Snacks of Hong Kong |
| 2007 14(1) |
Spice Up Your World |
| 2007 14(1) |
San Francisco's Chinatown |
| 2007 14(1) |
Field Guide to Herbs & Spices |
| 2007 14(1) |
Story of the Apple, The |
| 2007 14(1) |
Food and Festivals of China |
| 2007 14(1) |
Old Beijing: People, Houses, and Lifestyles |
| 2007 14(1) |
Essential Guide to Herbal Safety, The |
| 2007 14(2) |
Chow |
| 2007 14(2) |
Shanghainese Cuisine Makes Possible |
| 2007 14(2) |
Stylish Chinese Cuisine |
| 2007 14(2) |
Tasty Dan Jia Cuisine |
| 2007 14(2) |
My Grandmother's Kitchen |
| 2007 14(2) |
Chinese Natural Cures |
| 2007 14(2) |
Consumer’s Guide to Dietary Supplements and Alternative Medicines |
| 2007 14(2) |
Spectrum of Chinese Culture |
| 2007 14(3) |
Revolutionary Chinese Cookbook |
| 2007 14(3) |
China Modern |
| 2007 14(3) |
Shun Lee Cookbook, The |
| 2007 14(3) |
Last Chinese Chef, The |
| 2007 14(3) |
Bob Chinn's Crab House Cookbook |
| 2007 14(3) |
Canadians At Table |
| 2007 14(3) |
Not Just a Food Guide: Shanghai |
| 2007 14(3) |
Illustrated Chinese Materia Medica, An |
| 2007 14(4) |
Best of Chinese Cooking |
| 2007 14(4) |
Shanghainese Homestyle Cooking |
| 2007 14(4) |
Magic of Lu, The |
| 2007 14(4) |
Hong Kong Nourishing of Life Dessert |
| 2007 14(4) |
Selected Recipes for My Karen |
| 2007 14(4) |
Chow Chung's Kitchen |
| 2007 14(4) |
Tea Cuisine for Starting Business |
| 2007 14(4) |
Chinatown Sweet Sour Spicy Salty |
| 2007 14(4) |
Healthy Chinese Cookbook, The |
| 2007 14(4) |
Life is a Banquet |
| 2007 14(4) |
Chinese Immigration |
| 2008 15(1) |
Feast of Flavors from the Chinese Kitchen |
| 2008 15(1) |
Flavours of the Middle Kingdom |
| 2008 15(1) |
LowCarb Chinese Cooking |
| 2008 15(1) |
Contemporary Chinese Vegetarian Cuisine |
| 2008 15(1) |
Modern Asian Flavors: A Taste of Shanghai |
| 2008 15(1) |
Making A Nutritious Meal |
| 2008 15(1) |
Food and Chinese Culture |
| 2008 15(1) |
Tea: The Drink That Changed The World |
| 2008 15(1) |
Carlos Digs to China |
| 2008 15(1) |
Contemporary Chinese Cuisine |
| 2008 15(2) |
Seventh Daughter, The |
| 2008 15(2) |
Chinatown New York |
| 2008 15(2) |
Unforgettable Taste of Chinese Cakes |
| 2008 15(2) |
Tibetan Cooking |
| 2008 15(2) |
Story of Tea, The |
| 2008 15(2) |
World on a Plate, The |
| 2008 15(2) |
Movable Feasts |
| 2008 15(2) |
Authentic Confucious, The |
| 2008 15(2) |
Berlitz Pocket Guide Shanghai |
| 2008 15(2) |
Best Restaurants 2007 |
| 2008 15(2) |
Cooking from China's Fujian Province |
| 2008 15(3) |
International Cuisine: China |
| 2008 15(3) |
My China |
| 2008 15(3) |
Wok & Co. |
| 2008 15(3) |
Eating Stories |
| 2008 15(3) |
Food-lover's Journey Around China, A |
| 2008 15(3) |
Bamboo, A Journey with Chinese Food |
| 2008 15(4) |
Martin Yan's China |
| 2008 15(4) |
Beyond The Great Wall |
| 2008 15(4) |
Abalone, Sea Cucumber, Shark's Fin, Fish Maw |
| 2008 15(4) |
Dried Seafood & Chinese Foodstuff |
| 2008 15(4) |
Tasty Dishes for Queenie |
| 2008 15(4) |
Shark's Fin and Sichuan Pepper |
| 2008 15(4) |
Beijing Local Delicacies |
| 2008 15(4) |
Snake Fang Salad |
| 2008 15(4) |
Art of Tea in China, The |
| 2008 15(4) |
Enjoy Tea in Beijing |
| 2008 15(4) |
Yixing Pottery--The World of Tea Culture |
| 2008 15(4) |
Lifestyle in China |
| 2008 15(4) |
Edible Aukland |
| 2008 15(4) |
Liquid Jade |
| 2008 15(4) |
Shu-Li and Tamara |
| 2009 16(1) |
Woman Who Ate Chinatown, The |
| 2009 16(1) |
Fish |
| 2009 16(1) |
Stay Young Forever |
| 2009 16(1) |
Fortune Cookie Chonicles |
| 2009 16(1) |
World of Soy, The |
| 2009 16(1) |
New York City's Chinese Community |
| 2009 16(2) |
100 Best Sauces |
| 2009 16(2) |
Serve the People: A Stir-fried Journey Through China |
| 2009 16(2) |
Chinese Food Made Easy |
| 2009 16(2) |
Sensations |
| 2009 16(2) |
Quick and Easy Chinese |
| 2009 16(2) |
Old Tea Service Classic |
| 2009 16(2) |
Man Who Loved China, The |
| 2009 16(2) |
Report from Xunwu |
| 2009 16(2) |
Island of the Seven Cities, The |
| 2009 16(3) |
Haute Chinese Cuisine from the Kitchen of Wakiya |
| 2009 16(3) |
Miracle Meals |
| 2009 16(3) |
Dainty Treats |
| 2009 16(3) |
Southeast Asian Flavors |
| 2009 16(3) |
Mystique Of Chinese Culinary Creations, The |
| 2009 16(3) |
Architecture of San Francisco Chinatown, The |
| 2009 16(3) |
Chef Andy: Amazing Ingredients |
| 2009 16(3) |
Culinary Nostalgia |
| 2009 16(4) |
Blue Eye Dragon Taiwanese Cooking |
| 2009 16(4) |
How the Chinese Eat Potatoes |
| 2009 16(4) |
Easy Chinese Stir-fries |
| 2009 16(4) |
Cooking From the Heart |
| 2009 16(4) |
Tradition of Soup, A |
| 2009 16(4) |
Iron Chef Chen's Knockout Kitchen |
| 2009 16(4) |
Chop Suey: A Cultural History of Chinese Food in the United States |
| 2009 16(4) |
Magic Lotus Lantern and Other Tales from the Han Chinese, The |
| 2009 16(4) |
Berkshire Encyclopedia of China |
| 2010 17(1) |
Good Broth Makes Good Dishes |
| 2010 17(1) |
Home-cooked Taiwanese Cuisines |
| 2010 17(1) |
Food and Cooking of South China, The |
| 2010 17(1) |
Classic Hong Kong Delicacies |
| 2010 17(1) |
Restaurant Companion, The |
| 2010 17(1) |
China Survival Guide |
| 2010 17(1) |
Speak E-Z Chinese in Phonetic English |
| 2010 17(1) |
Asian Dining Rules |
| 2010 17(1) |
China: The Essential Guide to Customs and Culture |
| 2010 17(1) |
China A to Z |
| 2010 17(2) |
How to Cook a Dragon |
| 2010 17(2) |
Bear and Fish Family Cookbook, The |
| 2010 17(2) |
Asian Dumplings |
| 2010 17(2) |
Art of Chinese Cooking, The (by Jewell) |
| 2010 17(2) |
Chinese Cooking |
| 2010 17(2) |
Beijing Eats |
| 2010 17(3) |
Easy Asian Noodles |
| 2010 17(3) |
Mastering the Art of Chinese Cooking |
| 2010 17(3) |
Dim Sum in Hong Kong |
| 2010 17(3) |
Homemade Siu Mei and Luo Mei |
| 2010 17(3) |
Tea Enthusiast's Handbook, The |
| 2010 17(4) |
Stir-frying to the Sky's Edge |
| 2010 17(4) |
Taste of Home, A |
| 2010 17(4) |
This is China: The First 5,000 Years |
| 2010 17(4) |
Country Driving |
| 2011 18(1) |
Home Dishes with Dried Seafoods |
| 2011 18(1) |
Dim Sum, A Survival Guide |
| 2011 18(1) |
China, A World of Food |
| 2011 18(1) |
Take-out Menu Cookbook, The |
| 2011 18(1) |
Pearl Buck in China |
| 2011 18(2) |
Flavors of Malaysia |
| 2011 18(2) |
Pearl of China |
| 2011 18(2) |
Chinese Tea |
| 2011 18(2) |
American Chinese Cuisine |
| 2011 18(2) |
Asian Noodles (edited by Hou) |
| 2011 18(2) |
Consider the Eel |
| 2011 18(2) |
Feasting and Fasting |
| 2011 18(3) |
Celebrating Your Place AT Our Table |
| 2011 18(3) |
Asian Grandmothers Cookbook, The |
| 2011 18(3) |
Sweet and Sour |
| 2011 18(3) |
Eating Chinese |
| 2011 18(3) |
Chinese Mind, The |
| 2011 18(3) |
Ancient Art of Tea, The |
| 2011 18(4) |
Asian American Dreams |
| 2012 19(1) |
New Beijing Cuisine |
| 2012 19(1) |
Penang Heritage Food |
| 2012 19(1) |
Discover Shanghai |
| 2012 19(1) |
Un Tour Gastronomique de la Chine |
| 2012 19(1) |
A Tiger in the Kitchen |
| 2012 19(1) |
Stir Fry Dishes |
| 2012 19(2) |
Culinary Ephemera |
| 2012 19(2) |
Chinese Culinary Culture |
| 2012 19(2) |
Easy Chinese Recipes |
| 2012 19(3) |
Feeding the Dragon |
| 2012 19(3) |
For All the Tea in China |
| 2012 19(3) |
100 Quick Stir-fry Recipes |
| 2012 19(3) |
Cultural Revolution Cookbook, The |
| 2012 19(3) |
Easy Hong Kong Cooking at Home |
| 2012 19(4) |
Concise Chinese-English Dictionary of Food and Drink, A |
| 2012 19(4) |
Chinese Wine |
| 2012 19(4) |
Food and Cooking of Sichuan and West China, The |
| 2012 19(4) |
Classic Chinese Recipes |
| 2012 20(1) |
Gok Cooks Chinese |
| 2013 20(1) |
Hakka Cookbook, The |
| 2013 20(1) |
Classic Chinese Recipes |
| 2013 20(1) |
Gok Cooks Chinese |
| 2013 20(2) |
Complete Chinese Cookbook |
| 2013 20(2) |
Exploring China, A Culinary Adventure |
| 2013 20(2) |
Ying's Best One-dish Meals. |
| 2013 20(2) |
Grandma Grandpa Cook |
| 2013 20(2) |
Tao of Chinese Tea, The |
| 2013 20(2) |
Asian Flavors |
| 2013 20(3) |
San Francisco |
| 2013 20(3) |
Chinese Take-out Cookbook, The |
| 2013 20(3) |
Your Guide to Health with Foods & Herbs |
| 2013 20(3) |
Steaming (by Qiling) |
| 2013 20(3) |
Steamed Dishes |
| 2013 20(3) |
Steaming (by Chung) |
| 2013 20(3) |
Ching's Everyday Easy Chinese |
| 2013 20(4) |
Every Grain of Rice |
| 2013 20(4) |
Using Traditional Chinese Medicine |
| 2013 20(4) |
Food Studies |
| 2013 20(4) |
Traditional Chinese Culture |
| 2014 21(1) |
American Chinatown: A People's History of Five Chinese Neighborhoods by Bonnie Tsui |
| 2014 21(1) |
Farming, Cooking, and Eating Practices in the Central China Highlands by Wu Xu |
| 2014 21(1) |
One Ingredient, Three Ways by Lisa Yam |
| 2014 21(1) |
Food and Cooking of Shanghai and East China by Terry Tan |
| 2014 21(1) |
Chinese Vegan Kitchen, The by Donna Klein |
| 2014 21(1) |
Festive Delicacies by Theresa Lai |
| 2014 21(2) |
Chinese Heritage Cooking by Christopher Tan and Amy Van |
| 2014 21(2) |
Feast of Master Chef by Liu Kau-yin |
| 2014 21(2) |
Magnificent 9, The by Annie Wong |
| 2014 21(2) |
Favorite Food for the Beloved by Gigi Wong |
| 2014 21(3) |
Mandarin Food and Cooking by Terry Tan |
| 2014 21(3) |
Chiu Chau Cuisine by Meida Xu |
| 2014 21(3) |
Dubious Gastronomy by Robert Ji-Song Ku |
| 2014 21(3) |
To The People, Food Is Heaven (by Audra Ang) |
| 2014 21(3) |
Omnivorous Mind, The (by John S. Allen) |
| 2015 22(1) |
Mainland China Cookbook by Anjan Chatterjee |
| 2015 22(1) |
Essential Guide To China' Top Restaurants, An (by Sun Qinqin, Zhu Ying, Tao Wu. Wu Renzhong, and Qin Shenzhong) |
| 2015 22(1) |
Appetites and Anxieties (by Cynthia Baron, Diane Carson, and Mark Barnard) |
| 2015 22(2) |
Exploring China: Culinary Adventure (by Ken Hom and Ching-He Huang) |
| 2015 22(2) |
Ching's Chinese Food in Minutes (by Ching-He Huang) |
| 2015 22(2) |
History of Tea, The by Mary Lou Heiss and Robert J. |
| 2015 22(2) |
China Tea Book, The (by Jailin Luo) |
| 2015 22(2) |
Rice: A Global History (by Renee Marton) |
| 2015 22(3) |
Kylie Kwong by Kylie Kwong |
| 2015 22(3) |
Dumplings: A Global History by Barbara Gallani |
| 2015 22(3) |
1,000 Foods To Eat Before You Die by Mimi Sheraton |
| 2015 22(3) |
Latehomecomer, The by Kao Kalia Yang |
| 2015 22(3) |
Food and Environment in Early and Medieval China by E.N. Anderson |
| 2015 22(3) |
Sweet Mandarin Cookbook (by Helen and Lisa Tse) |
| 2015 22(3) |
Soup For The Qan, A (translation of Hu Szu-Hui's book titled in Chinese as: Yin Shan Cheng-Yao) |
| 2015 22(4) |
Dumplings All Day Wong by Lee Anne Wong |
| 2015 22(4) |
Lantern Cookery Classics--Kylie Kwong by Kylie Kwong |
| 2015 22(4) |
Sugar: A Global History by Andrew Smith |
| 2015 22(4) |
Family Herbal Cookbook, The by Cecilia Tan |
| 2015 22(4) |
The Silk Route by John Major |
| 2015 22(4) |
Mei-Mei's Lucky Birthday Noodles by Shan-Shan Chen |
| 2015 22(4) |
Chinese Fairy Tale Feasts by Paul Yee |
| 2015 22(4) |
Six young folks bi-lingual books about China, all by Li Jian |
| 2015 22(4) |
Chinese Cuisine Along the Grand Canal (by Irving B. Chang) |
| 2016 22(4) |
Empire of Tea The by Markman Ellis, Richard Coulton, and Mathew Mauger |
| 2016 23(1) |
Chopsticks: A Cultural and Culinary History |
| 2016 23(1) |
A. Wong The Cookbook |
| 2016 23(1) |
Slippery Noodles |
| 2016 23(1) |
Dim Sum: A Flour Forward Approach |
| 2016 23(1) |
Little Guide Book Chinese Herbs, Spices and More |
| 2016 23(2) |
Savoring Gotham |
| 2016 23(2) |
Wok Wisely |
| 2016 23(2) |
China Town Kitchen From Noodles to Nuoc Cham |
| 2016 23(2) |
Food of Taiwan, The |
| 2016 23(3) |
Everyday Chinese Cookbook |
| 2016 23(3) |
Hunan |
| 2016 23(3) |
Dumpling Sisters, The |
| 2016 23(3) |
History of Food Culture in China |
| 2016 23(3) |
Hey There, Dumpling! |
| 2016 23(3) |
Modern Dim Sum |
| 2016 23(3) |
Yum Yum Dim Sum |
| 2016 23(3) |
Magic Tree House Fact Tracker: China |
| 2016 23(4) |
Unchopped |
| 2016 23(4) |
Sichuan (China) Cuisine in Both Chinese and English |
| 2016 23(4) |
Good Chinese Daughter |
| 2016 23(4) |
Cooking Well, Healthy Chinese |
| 2016 23(4) |
Chinese Unchopped |
| 2016 23(4) |
A Concubine for the Family |
| 2016 23(4) |
Remaking Chinese America |
| 2016 23(4) |
Welcome To China |
| 2016 23(4) |
Hidden Army: Clay Soldiers of Ancient China |
| 2016 23(4) |
Chinatowns |
| 2017 24(1) |
The Ethnic Restaurateur |
| 2017 24(1) |
Ming's Great Chinese Recipies Cookbook |
| 2017 24(1) |
Chinese Cooking at Home |
| 2017 24(1) |
The Little Cantonese |
| 2017 24(2) |
All Under Heaven |
| 2017 24(2) |
The Dim Sum Field Guide |
| 2017 24(2) |
Chow Chop Suey |
| 2017 24(2) |
A Geek in China |
| 2017 24(2) |
A Land of Fish and Rice |
| 2017 24(2) |
Etiquette Guide to China |
| 2017 24(2) |
Family Style Chinese Cookbook |
| 2017 24(2) |
Decoding China |
| 2017 24(3) |
China the Cookbook |
| 2017 24(3) |
The Dumpling Galaxy |
| 2017 24(3) |
Eating Asian American |
| 2017 24(3) |
Fresh Off the Boat |
| 2017 24(3) |
Food in Shanghai |
| 2017 24(3) |
Most Popular Quick and Easy Chinese Recipes |
| 2018 25(3) |
Global Cuisine |
| 2018 25(3) |
Chinese Soul Food |
| 2018 25(4) |
Chop Suey and Sushi from Sea to Shining Sea |
| 2018 25(4) |
The Land of the Five Flavors |
| 2018 25(4) |
Asian Cuisines |
| 2019 26(2) |
The First Chinese American |
| 2019 26(2) |
Recipes From the Garden Of Contentment |
| 2019 26(2) |
The Last Chinese Chef |
| 2019 26(2) |
Empires of the Silk Road |
| 2019 26(2) |
The Teahouse |
| 2019 26(2) |
Secret History of the Mongols |
| 2019 26(2) |
Oolong Tea |
| 2019 26(3) |
Sauces Reconsidered |
| 2019 26(3) |
A Culinary History of Taipei, Beyond Pork and Ponlai |
| 2019 26(3) |
The Eternal Table: A Cultural History of Food in Rome |
