Incoming Resources
- Chinese menu, the history, myths, and legends behind your favorite foods, Grace Lin
- At the Chinese table, a memoir with recipes, written and illustrated by Carolyn Phillips
- All under heaven, recipes from the 35 cuisines of China, written and illustrated by Carolyn Phillips ; foreword by Ken Hom
- The dim sum field guide, a taxonomy of dumplings, buns, meats, sweets, and other specialties of the Chinese teahouse, written and illustrated by Carolyn Phillips
- A-Gong's table, vegan recipes from a Taiwanese home, George Lee ; photography by Laurent Hsia
- China, gastronomía, Kei Lum Chan, Diora Fong Chan ; traducción del inglés, Karen Fernández [with three others]
- Dissect dim sum, by Shalini Vallepur
- Easy Chinese recipes, family favorites from dim sum to kung pao, Bee Yinn Low ; foreword by Jaden Hair
- Chinese menu, the history, myths, and legends behind your favorite foods, Grace Lin
- First generation, recipes from my Taiwanese-American home, Frankie Gaw
- Win Son presents a Taiwanese American cookbook, Josh Ku and Trigg Brown of Win Son with Cathy Erway ; photographs by Laura Murray
- Foods from China, Rachel Kehoe
- Mister Jiu's in Chinatown, recipes and stories from the birthplace of Chinese American food, Brandon Jew, Tienlon Ho ; photographs by Pete Lee ; recipe development by Christine Gallary