Every Grain of Rice: Simple Chinese Home Cooking

Every Grain of Rice: Simple Chinese Home Cooking

by Fuchsia Dunlop

Hardcover

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Product Details

ISBN-13: 9780393089042
Publisher: Norton, W. W. & Company, Inc.
Publication date: 02/04/2013
Pages: 352
Sales rank: 121,503
Product dimensions: 7.80(w) x 9.80(h) x 1.50(d)

About the Author

Fuchsia Dunlop has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio," and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.

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

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Every Grain of Rice: Simple Chinese Home Cooking 4.7 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
This book is what I've been looking for ever since I move back State-side after living and teaching for a year in the Hunan, China. If you are craving that authentic Chinese style cooking that you grew accustomed to living abroad or want to try it for this first time, this book will not disappoint. It has all of my favorite dishes including eggplant, egg and tomato, Northern style dumplings, and many more delightful dishes. After making my first set of recipes, which I vaguely remembered my students teaching me before I left but couldn't remember all the steps, my husband informed me it was the most delicious thing I'd ever cooked. Enjoy :) And be careful when deep frying!
JSander 22 days ago
Beautifully illustrated recipes with a variety of cooking methods and ingredients. Some good information on ingredients to pick up online or at the local asian markets to have on hand when ever you want to fix Chinese. Most of the dishes were fairly simple, a few were more detailed. My personal criticism would be that the dishes used a lot of oil and frying foods in a Wok. The dishes had more calories than I really wanted. I think though, that using the seasonings and ingredients I will be able to do some changing and make the recipes less dependent on using oil or at least cutting back on oil.
Anonymous More than 1 year ago
I became a hopeless Fuchsia Dunlop fangirl after I picked up Land of Plenty from my local library after I'd gotten home from a trip to China. This book sealed the deal. I initially got it from the library as well, but after a quick flip through it, I decided to buy it because I knew I'd be going crazy, trying to cook everything in its pages. It is beautifully, alluringly illustrated and Fuchsia's writing is both inviting and encouraging—she's the perfect person to draw you into a recipe and convince you that it'll be a snap to make. And in most cases, whatever dish you're looking at will be a snap. The utter miracle of real Chinese cooking is how such incredible flavors can come from humble ingredients and simple methods. I don't mean to be dismissive of Chinese technique—it's complex, historic and deserving of respect. But Fuchsia, as deeply educated and passionate as she is about her subject, showcases how an average person can make these memorable dishes, whether it's for a weeknight meal or a big dinner party. Don't hesitate to add it to your collection.