– 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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Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: Bloomsbury Publishing
Want to Read saving…. Want to Read Currently Reading Read. Refresh and try again. Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Every Grain of Rice: 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.
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 rce everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.
Hardcoverpages. Published February 4th by W. Norton Company first published To see what your friends thought of this book, please sign up. To ask other readers questions about Every Grain of Riceplease sign up.
Lists with This Book. This book is not yet featured on Dunlo. May 29, Will rated it it was amazing Shelves: I’ve been recommending this book even since before it came out, and overall, it’s really good. The illustrations and glossary are great some really appetizing photos! As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she includes so many home cooking style recipes where meat is I’ve been recommending this book even since before it came out, and overall, it’s really good.
As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she includes so many home cooking style recipes where meat is part of the dish, but not necessarily an essential fuchssia – I think it will be helpful to people who are trying to eat less meat, or just use it as an accent.
I definitely see lots of familiar Chinese home cooking dishes – the kinds of cold appetizers, side dishes, etc. The recipes for things like tomato and eggs ufchsia, she knows you need to add a pinch of sugarpotato strips, garlic stems or jiucai garlic chives with dry tofu or bacon, etc. There is quite a bit of overlap with her other two cookbooks, but not in a bad way, and she does make some slight changes for example, ‘bear’s claw’ tofu instead of regular home-style tofu the difference is mostly in the shape.
While it hews mostly towards traditional recipes, there are some recipes featuring western style radish, western broccoli, and other relatively “new” ingredients. It’s definitely clear that she’s aiming for a broader audience with this one, but I think die-hard fans of her earlier books will still find a lot of o stuff to play with. If you’re interested in making Chinese food at home no matter your level of 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.
I’m a Chinese living abroad and was never allowed in the kitchen while in China. When I get home-food sick, I find most recipe books, especially those written in Chinese, unpractical for beginners like me who ricr know what authentic food should taste like, until I found out “Every Grain of Rice”!
Not only the title reminds me of the Tang dynasty poem I was forced to recite whenever I have rics even one grain of rice in the bowl,the food in it are exactly what my family cook at home. It has a I’m a Chinese living abroad and was never allowed in the kitchen while in China. It has a great introduction of Chinese cookwares and how to use them, plus at the back, ecery glossary of all the important sauces and spices in English and Chinese!
Every recipe comes with a story, making it a evsry we share with Fuchsia. The recipes are also precise, with no terms like “appropriate amount of soy sauce” or things like that to confuse me. 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.
Fuchsia knows the stuff! I get the evert that if this had been written by a TV chef then it would have been called ‘How to Cook Chinese’ or, perhaps, ‘Easy Chinese Cooking’. It train though and the title is one of the best I’ve seen for a cookbook in recent years – The Revolutionary Chinese Cookbook was another great title and that, too, was by Fuchsia Dunlop. That book focussed on Hunan cuisine, just as her first, the far more simply titled Sichuan Cookery had also focussed on a region she knew well.
Every Grain of Rice
Her knowledge of her subject is encyclopaedic but it’s her passion and her writing skills fuchsja really make her books shine. After the critical praise lavished on her first two books it was with some anticipation that that her pan-Chinese book was greeted. Inevitably, it recycles some recipes from her other books but these do not dominate, the rest of the recipes are from a wide variety of, principally southern, Chinese regions and they are beautifully illustrated with photographs.
Each recipe is also accompanied by some text explaining its cultural context, what it means to the author and how you might adapt it if you wish. For the most part, access to a good oriental market is essential for these recipes, even if only for the occasional stocking up on store-cupboard ingredients. They aren’t the meat-rich, banqueting dishes familiar to most Westerners from Chinese restaurant menus but are, instead, mostly vegetable based dishes that are simple and quick to cook.
Those short bits of text only offer glimpses of the author’s writing talent though, which is a shame, and that isn’t afforded room in a lengthy introduction either.
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. The introduction, then, is a brief affair outlining Chinese kitchen basics – equipment, store-cupboard staples, etc.
Overall, this is to be heartily recommended to anyone interested in cooking more Chinese food, regardless of their experience although it’s perhaps not for the completely novice cookand it fully deserves to break Fuchsia Dunlop into the mainstream consciousness.
Lack of TV tie-ins, however, photogenicness? Aug 29, Eddie Watkins rated it it was amazing Shelves: Found my way to this book this summer after looking for a recipe for eggplant and happening grxin fish-fragrant eggplant. The name so intrigued me I read up on it and found out that fish-fragrant derives not from the inclusion of fish in the recipe, but rather from one of the seven categories of flavor in Sichuan cooking. The idea of categories of flavor made dunpop mouth water and I decided dunlpp and there I needed to learn more about Chinese cooking and its extensive list of sauces and various ferme Found my way to this book this summer after looking for fuchsiw recipe for eggplant and happening upon fish-fragrant eggplant.
The idea of categories of flavor made my mouth water and I decided then and there I needed to learn more about Chinese cooking and its extensive list of sauces and various fermented products integral to its cuisine, and this book delivers the goods. View all 11 comments. Jun 17, Frederick rated it it was amazing. A fantastic look into Chinese cooking. This book provides clear and concise instructions on Chinese style meals.
However, not only though does it provide the recipes, it lists the tools, cutting styles and even basic stock recipes to keep a full Chinese kitchen in your house. I have a Chinese girlfriend and normally she views Western Chinese books as too simple or full of western style recipes.
I showed her this and she has read it from cover to cover quite a feat for a cookbook! She remarks A fantastic look into Chinese cooking. She remarks on the accuracy of the recipes and the traditional style of the foods, she even recognises local recipes from her city.
Overall I would highly recommend this book. As a Western man who wants to get into ‘proper’ Chinese style cooking, this book breaks ricce all the barriers to Grani style evegy with stylish pictures and easy to understand recipes and notes. Really excellent and works in practice. Lekkere recepten maar helaas veel toch niet haalbaar voor een meisje van 23 die nog thuis woont!
This is my already favorite cookbook, fucsia I’ve made only a small share of the recipes in the book. Delicious recipes, great tips, many different styles of Chinese cuisine and beautiful photos to show me what my dishes were supposed to look like I never eevry 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 the staples.
The visuals are very helpful, esp for learning or reviewing the variety of cuts or ingredient reference. This might be unfair, but it might have been nice to provide substitutions or alternatives to the hard to find food stuffs. Otherwise a tremendous introduction to Sichuan cooking! Trying the short rib and one of the noodle recipes this weekend.
Some of the ingredients are hard to source so I just used alternatives The red braised pork belly was amazing and I was so graon to find a radish recipe that converted my family of radish haters to radish lovers.
A fascinating book on Chinese cooking – recipes evety can actually tackle at home. The recipe for sizzling greens is alone worth the purchase price. A great starting point for people interested in Chinese cooking.
Aug 06, Finlay rated it it was amazing Shelves: Everything a cookbook should be: Even a pictorial glossary of ingredients to help shopping.
If you own only one Chinese cookbook, this should be it. Sep 17, Steven Wolfe rated it it was amazing. This is such a great, useful book. My favorite cookbook, I refer to it constantly. Recipes are very simple and good for weeknight cooking. Authentic and easy to tell the author lived in China and studied Chinese cooking. Very nice range of dishes. Have yet to cook anything from it. I found it kind of repetitive and at the same time not as informative as I would have liked. Unusual for me not to copy out at least 1 recipe from a cookbook.
Oct 10, Beka rated it liked it Shelves: Dunlop’s book, this is incredibly well researched and thorough. Unfortunately, I wouldn’t be able to find the right ingredients for most of the recipes.