Every Grain of Rice by Fuchsia Dunlop
Simple Chinese Home Cooking

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Synopsis

2014 James Beard Award Winner in the International Category



“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.
 

About Fuchsia Dunlop

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Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.
 
Published February 4, 2013 by W. W. Norton & Company. 352 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Every Grain of Rice

The Guardian

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500–600g plain white tofuSalt4 baby leeks or spring onions, green parts only4 tbsp cooking oil2½ tbsp Sichuan chilli bean paste1 tbsp fermented black beans, rinsed and drained2 tsp ground red chillies (optional)1 tbsp finely chopped ginger1 tbsp finely chopped garlic100ml stock or water¼ tsp grou...

Jun 14 2012 | Read Full Review of Every Grain of Rice: Simple C...

Metro

500g boneless pork belly, with skin, or shoulder ♦ 2tbsp cooking oil ♦ 4 slices of unpeeled ginger ♦ 1 spring onion, white part only, crushed slightly ♦ 2tbsp Shaoxing wine ♦ 500ml stock or water, plus more if needed ♦ 1 star anise ♦ Small piece of cassia bark or cinnamon stick ♦ Dash of dark s...

Jun 12 2012 | Read Full Review of Every Grain of Rice: Simple C...

Zester Daily

1.23.13 -British food writer Fuchsia Dunlop focused tightly on single regions of China in her first two cookbooks, “Land of Plenty” (Sichuan) and “The Revolutionary Chinese Cookbook” (Hunan).

Jan 23 2013 | Read Full Review of Every Grain of Rice: Simple C...

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