– Buy Every Grain of Rice: Simple Chinese Home Cooking book Land of Plenty: A Treasury Of Authentic Sichuan Cooking by Fuchsia Dunlop. But now that I have a dog-eared copy of Fuchsia Dunlop’s new cookbook, Every Grain of Rice on my kitchen counter, things have changed. In fact, since. Every Grain of Rice has ratings and 60 reviews. Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare.

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Authentic Chinese cooking doesn’t need to be complicated! Just a moment while we sign you in to your Goodreads account.

The only caveat I have is that you WILL have trouble sourcing many of the ingredients if you are not lucky enough to live, as I do, in a community with a large Asian grocery store.

I never buy cookbooks–recipes are readily available online and a survey can usually give you a number of ideas as to how you might prepare any given dish–but this is a singular exception outside of eice staples. Clearly, I needed to address the glaring gap in my cookbook collection.

It took me one day to decide to buy it. My favorite cookbook, I refer to it constantly.

Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: Bloomsbury Publishing

Dunlop does her best to offer substitutes, but there are still many places in the world where bok choi is impossible, and even a ok soy sauce is tricky. Every Grain of Rice is inspired by dunlkp healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role.

The introduction, then, is a brief affair outlining Chinese kitchen basics – equipment, store-cupboard staples, etc. As for general cookbooks that include “Chinese” recipes, the product of a recipe that’s been made “easier” for “western cooks” is something that, dinlop the most part, I’d rather not waste my time cooking.

Have yet to cook anything from it. Jul 13, Jennifer rated it it was amazing Shelves: There are no discussion topics on this cuchsia yet. A fantastic look into Chinese cooking. Norton Company first published Really excellent and works in practice. I’ve been cooking Chinese food for over two decades now self-taughtand it’s been very exciting to see both the ingredient availability and quality of Chinese cookbooks in English improve.


After the critical praise lavished on her first two books it was with some anticipation that that her pan-Chinese book was greeted. Want to Read saving…. If you’re interested in making Chinese food at home no matter your level ricf experienceor if you’re interested in what kind of food Chinese people eat at home, or how a Chinese meal should be put together, this book is a really good place to start.

Overall I would highly recommend this book. It has been the ultimate Chinese food recipe book since we bought it a year ago, and still, every time I flip through it, I got impressed by how comprehensive and authentic it is.

A great starting point for people interested in Chinese cooking. I’m a Chinese living abroad and was never allowed in the kitchen while in China. As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she includes so many fudhsia cooking style recipes where meat is part of the dish, but not necessarily an essential part – I think it will be helpful to people who are trying to eat less meat, or just use it as an accent.

Want to Read Currently Reading Read. One simply needs to be educated on proper ingredients and the right techniques, and you will find it surprisingly quick and easy to cook at home. Her Sichuan cookbook is a close second, but with fewer photos it’s perhaps not as welcoming to less experienced cooks.

Every Grain of Rice

If you own only one Chinese cookbook, this should be it. The red braised pork belly was amazing and I was so glad to find a radish recipe that converted my family of radish haters to radish lovers. All in all, just the remedy my collection needed! Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. The name so intrigued me I read up on it and found out that fish-fragrant derives not from the inclusion of fish in dunpop recipe, but rather from one of the seven categories of flavor in Sichuan cooking.


Hardcoverpages. And, frankly, it should be — Gabriel includes recipes from each region of Thailand and, as those of you familiar with the regionality of Thai food know, those regions use very different ingredients, spices and cooking methods.

The book itself is beautiful dunllop most of the recipes are pictured. Lack of TV tie-ins, however, photogenicness? And so my Chinese cookbooks have sat on my shelf, unused, for decades literally. I definitely see lots of familiar Chinese home cooking dishes – the kinds of cold appetizers, side dishes, etc.

I’ve always been wary of Chinese cooking after ending up with dishes that don’t really resemble the textures or flavours of food I’ve had in more authentic restaurants.

I live in a North American city with a huge Chinese influence and have grown up eating not just old fashioned, westernized dishes like chow mein and fried rice but more “authentic” dishes like duck eggs and rice cooked in earthen pots and gratuitous amounts of congee. The recipes for things like tomato and eggs yes, she knows you need to add a pinch of sugarpotato strips, garlic stems or jiucai garlic chives with dry tofu or bacon, etc.

That’s a big ingredient list. As I suggested at the start of this review, this is a book which is very much aimed at people unfamiliar with Chinese cookery, even if it has much to offer those with more experience by way of the sumptuous recipes.

Fuchsia writes for public Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. I’m not sure that I’ve ever done that with a cookbook before. Her thesis is simple: I have all three of her cookbooks, and I love them all, but if I was going to give just one to a friend it would be this one.