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Table of Contents:
Introduction -- Basics -- Cold Dishes -- Tofu -- Meat -- Chicken & Eggs -- Fish & Seafood -- Beans & Peas -- Leafy Greens -- Garlic & Chives -- Eggplant, Peppers & Squashes -- Root Vegetables -- Mushrooms -- Soups -- Rice -- Noodles -- Dumplings -- Stocks, Preserves & Other Essentials -- Glossary -- Acknowledgments -- Index.
Review Quotes:
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
Brief Description:
A James Beard Award Winner
One of
Food & Wine's 35 Best Cookbooks of All Time, According to Chefs
"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." --David Chang, Momofuku
Review Quotes:
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"
Review Quotes:
[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"
Review Quotes:
The diversity of the dishes--and their simplicity--makes this a remarkable book.--Jenn Garbee "LA Weekly"
Review Quotes:
Masterly...a non-stop parade of easy-to-execute dishes.--William Grimes "New York Times Book Review"
Review Quotes:
Fascinating...brimming with important information.... Trust me, this is gold!-- "Mission Food"
Review Quotes:
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"
Review Quotes:
No fancy restaurant techniques that require an army of cooks to execute. No assemblage of seven time-consuming components in these dishes. Instead, the book's recipes replicate how some Chinese people cook at home, in various parts of the enormous, diverse country....Every recipe in
Every Grain of Rice is a Golden Retriever: comforting, frisky, and, once you become acquainted, loyal like none other.--Scott Hocker "The Week"
Publisher Marketing:
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.
Review Citations:
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New York Times Book Review 06/02/2013 pg. 17 (EAN 9780393089042, Hardcover)
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Wilson Nonfiction Catalog 04/11/2019 (EAN 9780393089042, Hardcover)
Contributor Bio:Dunlop, Fuchsia
Fuchsia Dunlop is a James Beard Award-winning author specializing in the cuisines of China, where she trained as a chef in the 1990s. A fluent Chinese speaker, she is the author of several critically acclaimed books, including the IACP Award finalist
Invitation to a Banquet and James Beard Award finalist
The Food of Sichuan. Five of her books have been published in Chinese translation. Fuchsia has appeared as a Chinese food expert on shows including
Chef's Table, Ugly Delicious, and Anthony Bourdain's
Parts Unknown. She currently lives in London.
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