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
About Fuchsia Dunlop
See more books from this Author500–600g 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...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...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...An aggregated and normalized score based on 38 user ratings from iDreamBooks & iTunes