first cookbook was The Home Book of Chinese Cookery
published by Faber & Faber in 1978, both in hardback and paperback.
A revised edition was published in 1987; both editions are now out
of print. This book was well received by the press and public, so
if you can get hold of a copy, I would strongly recommend you to do
so. It's still one of my own favourites - for apart from the recipes,
which consist mostly of everyday dishes that I cook at home (some
I learnt from my mother who learnt them from her mother and so on),
as well as a few popular restaurant dishes that can be reproduced
in a home kitchen, I have also included lots of reminisces and anecdotes,
plus a chapter devoted to matching wine with Chinese food, which caused
quite a bit of controversy at the time.
second book was Chinese Regional Cooking published
by Macdonald Educational in London in 1979 (Mayflower in New York,
AP in Australia; there were German, Dutch, Swedish, and Norwegian
editions as well). This is a glossy book with lots of colour photography
not just of the dishes, but also of China, the land, people and of
course food. In addition to the recipes, I've written quite a lot
of background material, mostly of my personal experiences. As someone
remarked at the time, it reads almost like my autobiography! This
book remained in print for over twelve years or so. It is another
favourite of mine.
this, there followed in quick succession a dozen or so cookbooks.
Some sold well, some less well. Chinese Cooking published
in 1980 by Octopus for Marks & Spencer went into twelve reprints
within the first six months, totalling over 250,000 copies; then it
was republished under a different imprint in hardcover, which too
was reprinted for several different editions. It was translated into
seven different European languages - including Finnish! Other titles
include Chinese Cookery (two different versions -
one for Marks & Spencer, and one for WH Smith), Chinese
Vegetarian Cooking, Microwave Chinese Cooking,
Chinese Wok Cookery, The Festive Food of
China (which was described by one critic as 'a gem'), Chinese
Cookery Secrets (see below), Taste of China
(see below), Chinese Cantonese Cooking, Chinese
Sezchuan Cooking, Easy As 123 Cooking Chinese,
A Book of Vietnamese Cooking, and The Chinese
Kitchen (see below).
have also co-authored a dozen or so books on Chinese and Asian cooking,
the latest of which is The Food of China with Nina
Simonds (Murdoch Books 2001).
of: BECTU (Broadcasting, Entertainment, Cinematography, Theatre Union,
formerly known as ACCT Association of Cinema and Television Technicians)
since 1960; BAFTA (British Academy of Film and Television Arts) since
1974; The Society of Authors since 1979; The Guild of Food Writers
since 1989; IACP (International Association of Culinary Professionals)