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Every Grain of Rice: Simple Chinese Home Cookingby Fuchsia Dunlop
Synopses & Reviews
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.
"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." David Chang, Momofuku
"It's a home cook's cookbook, and it 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." Serious Eats: New York
"The diversity of the dishes — and their simplicity — makes this a remarkable book." T. Susan Chang, Boston Globe
About the Author
Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.
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