Chifan – Le guide de la cuisine chinoise

Art direction & editorial design for 'La Cuisine Chinoise' book, an introduction to the variety of China’s regional cuisines with an emphasis on everyday dishes, from great classics like Mapo tofu, to more specific recipes like oyster pancakes.

Thematic and technical pages illustrated by studio Parpaing highlight the role of food and cultural habits, complemented with basic techniques and everything that puts cooking at the heart of social interactions.

Project created with Bureau Berger // Client : Editions du Chêne // Photographer: Franck Juery // Project photos: Arthur Castillon, Benoit Berger