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Reviews

https://www.huffingtonpost.co.uk/rupert-parker/chinese-recipes-cookbook_b_6441754.html

https://www.scmp.com/magazines/post-magazine/article/1605284/book-yunnan-cookbook

“The customs and traditions of some of China’s minorities based in southwest Yunnan are under threat, as modernization and tourism creep in. A new cookbook spotlighting cuisine from this diverse southwestern province aims to help preserve their culinary traditions. The Yunnan Cookbook: Recipes from China’s Land of Ethnic Diversity mixes recipes with colorful descriptions of the many ethnic minorities and styles of cooking that make up China’s most diverse region. … In addition to recipes, the book offers vignettes from daily life — from a breakfast in a Tibetan village to a flower festival to profiles of local chefs.” – Debra Bruno, Wall Street Journal

http://www.snaphappyfoodie.com/the-yunnan-cookbook-recipes-from-chinas-land-of-ethnic-diversity/

http://marlenaspieler.com/2014/12/the-yunnan-cookbook-by-annabel-jackson-and-linda-chia/

Author Biography

Annabel Jackson is the author of 11 books, including four cookbooks. Her interest is the relationship between cooking and culture, as evidenced in books like Vietnam on a Plate and Taste of Macau. She has been based in Hong Kong for more than 20 years, and published The Foods of China cookbook for Marks & Spencer. She is also a food and wine educator, consultant and journalist. She is convivium leader of Slow Food Hong Kong.

Linda Chia was born in Sydney to Cantonese parents, and spent her young adult life living in an Italian community, which redefined her skillset in the kitchen. She is the principal consultant for her own company which provides NGO services in Yunnan. She today focuses on agricultural projects with the objective to grow clean and organic food in a sustainable way. Linda’s passion for food and interest in nutrition has led to her promoting the local and regional foods of Yunnan.