A James Beard Award Winner
"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.
|Publisher:||Norton, W. W. & Company, Inc.|
|Product dimensions:||7.80(w) x 9.80(h) x 1.50(d)|
About the Author
Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.
Table of Contents
Cold Dishes 32
Chicken & Eggs 112
Fish & Seafood 134
Beans & Peas 148
Leafy Greens 166
Garlic & Chives 198
Eggplant, Peppers & Squashes 208
Root Vegetables 224
Stocks, Preserves & Other Essentials 316
Most Helpful Customer Reviews
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!
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.
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.