All Under Heaven: Recipes from the 35 Cusines of China by Carolyn Phillips was a birthday or Christmas gift to me by Scott some time ago. It’s another book that I cooked from in 2019 and lost all the photos (and memories) of, so I cooked from it again. I want to state for the record that I massively stuffed up a lot of this cook-through of this cookbook, and that’s all on me, and not the recipes themselves. I thought I could substitute one thing for another (see below), and I thought I could substitute one cooking method for another (also see below). I didn’t do a good job of this cookbook, though I vaguely remember the other dishes I made in 2019 being ok (except for the beanshoots and tofu – I don’t like beanshoots that much). I plan to revisit this cookbook in the future and try a different set of recipes, right now I’m giving it 4 out of 5 for the receipes that worked – as they were amazing.
What you see below are the receipes as written (and links to YouTube vidoes on techniques where appropriate), and the details of what I did wrong. Don’t repeat my mistakes. 🙂
This cookbook looks at the 35 regions of China and documents their recipes, grouping them into soups, starters, side dishes and main dishes. As the author says:
Of course, All Under Heaven is by no means encyclopedic; as far as China’s foods are concerned, what lies between these covers is little more than the tip of the iceberg. Rather, this book is meant to be a subjective compliation of my personal favourites from each part of the country. The reason for this is simple: China’s culinary traditions are so vast, ancient, and varied that each one of the thirty-five cuisines touched upon here deserves a book of its own.Carolyn Phillips – All Under Heaven.
The book was written and published in the US, so there are ingredients that aren’t necessarily available in Australia, and measurements that aren’t in metric (because why would you do that?). If that bothers you (it does bother me, so you’re not alone), keep that in mind.