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 Chinas 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 youre ever in need of a quick fix, Fuchsias 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 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.
A home cook's cookbook[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.
— Max Falkowitz
[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong.
— T. Susan Chang
The diversity of the dishesand their simplicitymakes this a remarkable book.
— Jenn Garbee
Masterlya non-stop parade of easy-to-execute dishes.
— William Grimes
Fascinatingbrimming with important information. Trust me, this is gold!
Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.
— Kevin Pang
Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way.
— Heston Blumenthal, author of The Fat Duck Cookbook and Heston Blumenthal at Home