Every Grain of Rice: Simple Chinese Home Cooking

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.

Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
Published: 02/04/2013
Pages: 351
Binding Type: Hardcover
Weight: 2.70lbs
Size: 9.90h x 7.50w x 1.40d
ISBN: 9780393089042
Award: James Beard Foundation Book Awards - Winner

About the Author
Dunlop, Fuchsia: - 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.