Every Grain of Rice: Simple Chinese Home Cooking

by Fuchsia Dunlop

Overview

A ground-breaking introduction to Chinese home cooking

Product Details

ISBN-13:	9781526617842
Publisher:	Bloomsbury Publishing
Publication date:	11/14/2019
Sold by:	Barnes & Noble
Format:	eBook
Pages:	352
Sales rank:	618,847
File size:	141 MB
Note:	This product may take a few minutes to download.

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Table of Contents

Introduction 7

Basics 10

Cold Dishes 32

Tofu 74

Meat 92

Chicken & Eggs 112

Fish & Seafood 134

Beans & Peas 148

Leafy Greens 166

Garlic & Chives 198

Eggplant, Peppers & Squashes 208

Root Vegetables 224

Mushrooms 230

Soups 238

Rice 252

Noodles 266

Dumplings 290

Stocks, Preserves & Other Essentials 316

Glossary 326

Acknowledgments 346

Index 347

Editorial Reviews

…epitomizes a trend away from esoteric recipes and toward authentic but plausible dishes that lie within the grasp of average culinary talents. Dunlop…does a masterly job of translating what might be called China's homey feast food, the kind of frugal but succulent dishes ordinary Chinese offer to guests. The book is a nonstop parade of easy-to-execute dishes.

The New York Times Book Review - William Grimes

"Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way."

Heston Blumenthal

"[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong."

Boston Globe - T. Susan Chang

"Masterly…a non-stop parade of easy-to-execute dishes."

William Grimes

"The diversity of the dishes—and their simplicity—makes this a remarkable book."

LA Weekly - Jenn Garbee

"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."

Serious Eats - Max Falkowitz

"Fascinating…brimming with important information…. Trust me, this is gold!"

Mission Food

"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."

AV Club - Kevin Pang

The diversity of the dishes—and their simplicity—makes this a remarkable book.

Jenn Garbee - LA Weekly

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 - AV Club

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 - Serious Eats

[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong.

T. Susan Chang - Boston Globe

Masterly…a non-stop parade of easy-to-execute dishes.

William Grimes - New York Times Book Review

The diversity of the dishes—and their simplicity—makes this a remarkable book.

Jenn Garbee - Los Angeles Weekly