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Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. 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. The author of three landmark regional Chinese cookbooks, Dunlop here ranges across the breadth of the Middle Kingdom to offer fresh, uncomplicated weeknight fare. 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. Content Call us on: +442033020460 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. 2013 We consider this the recipe bible for Chinese cooking and are delighted to offer signed copies from Fuschsia.
Hardback | 352 pages, Colour Illustrations throughout253 x 195 x 33 | 1210g
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Reviews
Adrian Keeling
I am honestly super excited to try all of the dishes and making the ones I love even more to build my confidence and flavour mastery! Love this book and plan to buy The Food of Sichuan next; she is an authority on this region of Chinese cooking and her recipes are accessible to cooks of all levels. 'Every Grain of Rice' eased my mind and gave me confidence that I could do it successful. She walks through tools, chopping methods, how to navigate the grocery store -- seriously LIFE SAVER to have the characters written out and spelled (and pictures!
Daniel
There are too many excellent dishes to mention, but the family favourite is braised pork with potatoes, though I also add carrots which is a suggested addition. I can't give enough praise for this cookbook! I’m a novice cook and was able to make restaurant quality food with Fushia Dunlop’s guiding. Great tasting recipes which are very easy to follow.
Amanda
Seriously I would buy again without hesitation -- a must for all lovers of chinese food who want to stop all the takeaway! This book has further stoked my passion for Chinese cookery I have found it intimidating to even try -- ingredients I have a hard time pronouncing, flavour components I don't have a lot of experience with and therefore want to measure everything, and new tools!
M.T.
I've cooked Chinese food as a hobby for many years, using books by various authors that were mainly westernised versions of Chinese dishes. ), and reasonable for the non chef recipes! I bought this about 5 years ago after seeing an article on Fuchsia in the Guardian, and it's transformed the way Inow cook.
I have had a lot of success with her dishes from Dan Dan Noodles, Fish-Fragrant Aubergienes, Blanched Choy Sum with Sizzling Oil -- which taught me the basics of making veggies DELICIOUS and Gong Bao Chicken with Peanuts. As a good home cook for mexican and italian food, I have always wanted to learn how to "master" the art of chinese cooking. This book is so great for the casual home cook like me.
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