Every Grain of Rice: Simple Chinese Home Cooking

by Fuchsia Dunlop

Overview

A James Beard Award Winner
One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs

"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." —David Chang, Momofuku

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

Product Details

ISBN-13:	9780393241211
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	08/15/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	352
Sales rank:	72,324
File size:	50 MB
Note:	This product may take a few minutes to download.

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Table of Contents

Introduction 7

Basics 10

Cold Dishes 32

Tofu 74

Meat 92

Chicken & Eggs 112

Fish & Seafood 134

Beans & Peas 148

Leafy Greens 166

Garlic & Chives 198

Eggplant, Peppers & Squashes 208

Root Vegetables 224

Mushrooms 230

Soups 238

Rice 252

Noodles 266

Dumplings 290

Stocks, Preserves & Other Essentials 316

Glossary 326

Acknowledgments 346

Index 347

Editorial Reviews

A home cook's cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.

Max Falkowitz - Serious Eats: New York

…epitomizes a trend away from esoteric recipes and toward authentic but plausible dishes that lie within the grasp of average culinary talents. Dunlop…does a masterly job of translating what might be called China's homey feast food, the kind of frugal but succulent dishes ordinary Chinese offer to guests. The book is a nonstop parade of easy-to-execute dishes.

The New York Times Book Review - William Grimes

"Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way."

Heston Blumenthal

"[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong."

Boston Globe - T. Susan Chang

"Masterly…a non-stop parade of easy-to-execute dishes."

William Grimes

"The diversity of the dishes—and their simplicity—makes this a remarkable book."

LA Weekly - Jenn Garbee

"A home cook's cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad."

Serious Eats - Max Falkowitz

"Fascinating…brimming with important information…. Trust me, this is gold!"

Mission Food

"Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever."

AV Club - Kevin Pang

The diversity of the dishes—and their simplicity—makes this a remarkable book.

Jenn Garbee - LA Weekly

Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.

Kevin Pang - AV Club

A home cook's cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.

Max Falkowitz - Serious Eats

[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong.

T. Susan Chang - Boston Globe

Masterly…a non-stop parade of easy-to-execute dishes.

William Grimes - New York Times Book Review

The diversity of the dishes—and their simplicity—makes this a remarkable book.

Jenn Garbee - Los Angeles Weekly