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Three Meals Four Seasons
A Year Of Chinese Home Cooking
Brief Description
Where do you turn to when you want an authentic but accessible recipe for a classic Chinese dish? Wei Guo’s website, Red House Spice, is the answer, with over 10 million page views a year. Wei is an authority on Chinese food, and her expertise radiates...
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See moreA celebration of home-style Chinese food with 100 seasonal recipes that connect people across distance and time.
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Description
Where do you turn to when you want an authentic but accessible recipe for a classic Chinese dish? Wei Guo’s website, Red House Spice, is the answer, with over 10 million page views a year. Wei is an authority on Chinese food, and her expertise radiates from every page of this stunning celebration of Chinese cuisine.
Three Meals Four Seasons is a common phrase in Chinese culture, one that captures the quiet beauty of daily meals and the steady cycle of nature, a grounding force in a changing world. In this thoughtfully crafted cookbook, we journey through the year, finding seasonal recipes for breakfast, lunch and dinner, and festival feasts that reflect the legacy of this rich cuisine.
The recipes are rooted in tradition, yet carefully adapted for modern kitchens, with accessible ingredients and techniques, so cooks can confidently create delicious Chinese dishes at home.
Book Details
INFORMATION
ISBN: 9781837839292
Publisher: Quadrille Publishing Ltd
Format: Hardback
Date Published: 10 December 2026
Country: United Kingdom
Imprint: Quadrille Publishing Ltd
Illustration: full-colour photography throughout
Audience: General / adult
DIMENSIONS
Width: 187.0mm
Height: 248.0mm
Weight: 0g
Pages: 256
About the Author
Wei Guo is the creator of Red House Spice, one of the most trusted and widely read Chinese food blogs in the English-speaking world. She is widely recognised as an expert in home-style Chinese cooking and is often interviewed by leading publications, with her recipes consistently ranking at the top of search results. Having spent most of her life in China, she brings a firsthand connection to its food culture, allowing her to teach with confidence and adapt classic recipes for international kitchens whilst preserving their essence.
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