The Illustrated Wok, an anthology of hand-drawn Chinese recipes from around the world, shines a light on the next-gen chefs who cook with a spirit of curiosity and experimentation, while staying respectful of time-honored Chinese flavors and techniques.
We reached out to 40 well-known chefs and cookbook authors, asking each to choose one restaurant-quality recipe that reflected their deep connection to Chinese cuisine. Next, we assigned each recipe to a different illustrator. We challenged these artists to use visual storytelling to bring the dish to life – while integrating the full recipe text into the illustration.
Most contributing chefs are restaurateurs in North America, Latin America, Europe, Hong Kong, Taiwan and Southeast Asia. All of them are dedicated to raising the profile of Chinese cuisine and showcasing its gastronomical richness.
We're also thrilled to be collaborating with several dozen talented artists. Some are well-known in food illustration circles, and a few have even published their own cookbooks. Several of these illustrators found us because of their own passion for Chinese food.
Illustrations this beautiful deserve nothing less than expansive spreads on heavy matte stock – with color fidelity and textures that are only possible in an offset-printed publication.
Abe Conlon & Adrienne Lo // Fat Rice (Chicago)
Andrew Wong // A Wong (London)
Brandon Jew // Mister Jiu's (San Francisco)
Brion Wong // formerly of The Peterboro (Detroit)
Chris Cheung // East Wind Snack Shop (New York City) and Tansuo (Nashville)
Christian Yang // “A Taste of Hong Kong” (Hong Kong)
Christina Seid // Chinatown Ice Cream Factory (New York City)
Chung Chow // Noreetuh (New York City)
Craig Wong // Patois and Jackpot Chicken Rice (Toronto)
Danielle Chang // LUCKYRICE and "Lucky Chow"
Doron Wong // Northern Tiger (New York City)
Eric Liu, Melanie Garcia & Hansang Cho // Gēn Creative (Taipei)
Erik Bruner-Yang // Maketto (Washington, DC)
Hannah & Marian Cheng // Mimi Cheng’s (New York City)
James Mark // North (Providence)
Javier Miyasato // Bao? (Lima, Peru)
Johnny Lee // Side Chick (Los Angeles)
Jonathan Kung // Kung Food Market Studio (Detroit)
Jonathan Wu // Fung Tu (New York City)
Jowett Yu // Ho Lee Fook (Hong Kong)
Kai Ho // Taïrroir (Taipei)
Kiki Aranita & Chris Vacca // Poi Dog (Philadelphia)
Lien Lin // Bricolage (New York City)
Lisa Tse // Sweet Mandarin (Manchester)
Lucas Sin // Junzi Kitchen (New Haven and New York City)
Mara King // Ozuké (Denver)
Margaret Li // Mei Mei (Boston)
Medwin Pang // Hunger Pang (New York City)
Melissa Chou // Mister Jiu's (San Francisco)
Oli Brown // Duck Duck Goose (London)
Pichet Ong // Chaan Teng (New York City)
Richard Hales // Blackbrick Chinese (Miami)
Thomas Chen // Tuome (New York City)
Yvonne & Mike Thompson // Cuz's Uptown BBQ (Pounding Mill, Virginia)
The Illustrated Wok also features recipes from some of the biggest names in Chinese cookbooks:
Fuchsia Dunlop, author of Land of Plenty: A Treasury of Authentic Sichuan Cooking and Land of Fish and Rice: Recipes from the Culinary Heart of China
Linda Lau Anusasananan, author of The Hakka Cookbook: Chinese Soul Food from Around the World
Carolyn Phillips, author of All Under Heaven: Recipes from the 35 Cuisines of China
Kian Lam Kho, author of Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
Hsiang Ju Lin, author of Chinese Gastronomy and Slippery Noodles
Diana Zheng, author of Jia! Eating at the Swatow Table (forthcoming)
Robyn Eckhardt, author of Istanbul and Beyond