Australia
Kylie Kwong: My China. A Feast for all the Senses
Travel with the television star through China. This is her fourth book.
Author: Kylie Kwong , Photos: Simon Griffiths
Publisher: ISBN: 978 1 920989354, Tammie.gay@au.penguingroup.com, Jo.lusby@cn.penguingroup.com (Penguin)

Greece
Beijing Culinary Diary 2008
Photos and text were started in April 2007 during the Gourmand Award event in Beijing restaurants street food, food tourism. The authors have received three previous Gourmand Awards.
Author: Vangelis Driskas, Photos: Andreas Efsthatiou
Publisher: ISBN: 978 901626642, info@driskas.com, Andreas-efsthatiou@yahoo.gr, anna@patakis.gr, vasgia@patakis.gr (Patakis)

Hong Kong
Look and Cook with Annie
The classic recipes for the home cook are fully illustrated in the step by step format. The chef author lays bare her cooking soul and shares her secrets.
Author: Annie Leong
Publisher: Chinese ISBN: 978 988 9987725, English ISBN: 978 9889987718, annleong@netvigator.com, celina@annieandfriends.com, www.annieandfriends.com (Annie and Friends)

Japan
The Basic Technique of Chinese Cuisine
The design and photos make the excellent teaching text easy to understand.
Author: Katsumi Yoshioka, Professor of Chinese Cooking, Tsuji Cooking School, Photos: Gozen Koshi
Publisher: Go39gozen@yahoo.co.jp, yoshioka@tsuji.ac.jp, ino-s@shibatashoten.co.jp, cooking@tec-tsuji.com (Shibata)

Malaysia
A Touch of Nyonya and other Delights
Nyonya Cuisine is centuries old traditional Chinese cuisine from the Malacca straits.
Author: Chef Mavin Yong, Photos: Suan I Lim, Designer: Azlan Abd Aziz
Publisher: ISBN 9789833318476, suanlim@pc.jaring.my, azlanaziz@my.marshallcavendish.com, manjula@my.marshallcavendish.com, cassychan@my.marshallcavendish.com (Marshall Cavendish)

Peru
Nuestro Grandes Chefs
Walok restaurant, one of the best Chifa in Peru.
Author: Alan Chang,
Publisher: ISBN: 978 9972 217913, hrocarey@comercio.com.pe (El Comercio)

Sweden
44 små rätter. 44 little dishes
Chinese Chef Inger Jiang shows real Chinese food in Sweden.
Author: Inger Jiang
Publisher: ISBN: 978-91-27-02696-4, www.nok.se, ulla.tammerman@nok.se (Natur & Kultur)

UK
Yan-Kit’s Classic Chinese Cookbook
Essentials of classic Chinese cooking by the late Chinese high cuisine expert.
Author: Yan-Kit S0, Foreword by Claudia Roden
Publisher: ISBN: 978 1405316941, Susannah.pendrey@uk.publishingroup.com, www.dk.com (DK)

USA
The Last Chinese Chef
The discovery of Chinese high cuisine by the american experienced author of “Lost in Translation�.
Author: Nicole Mones
Publisher: ISBN: 978 0618619665, www.nicolemones.com, trade.publicity@hmco.com (Houghton Mifflin)