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  • Every Grain of Rice: Simple Chinese Home Cooking

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Every Grain of Rice: Simple Chinese Home Cooking

by n/a Fuchsia Dunlop (Author) Format: Hardcover
4.8 out of 5 stars (475)

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'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant' Jamie Oliver

Want delicious, healthy and authentic Chinese food at home without relying on a takeaway? Then look no further. In Every Grain of Rice, internationally renowned Fuchsia Dunlop is inspired by the vibrant and healthy home cooking of southern China, where meat and fish are enjoyed in moderation and vegetables play the starring role.

Many of the recipes require few ingredients and are brilliantly easy to make, so try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's bean curd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles.

With a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies, this is an essential volume for anyone who wants to master Chinese food at home.

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  1. Print length
    352 pages
  2. Language
    English
  3. Publisher
    Bloomsbury Publishing
  4. Publication date
    7 Jun. 2012
  5. Dimensions
    19.4 x 3.4 x 25.2 cm
  6. ISBN-10
    140880252X
  7. ISBN-13
    978-1408802526
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From the Publisher

Text reads 'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant. - JAMIE OLIVER' on dark purple background.

Text reads 'Image 6'. Close-up of seafood dish featuring cooked shellfish in dark sauce with red chili peppers, served on white plate.

Clams in Black Bean Sauce

Text reads 'Image 5'. Sequence of photos showing fried noodles with a sunny-side up egg being added on top.

Fuchsia's Emergency Midnight Noodles

Sequential food preparation images showing dumplings or potstickers being cooked and plated, garnished with green herbs.

Northern-Style Boiled Dumplings

Text reads 'Fuchsia has a rare ability to convey an encyclopedic knowledge of Chinese tradition' followed by 'HESTON BLUMENTHAL' against pink backgrounds.

aplus content image

Shanghainese Rice with Salt Pork and Pak Choy

Stir-fried dish served in a patterned bowl, featuring meat, mushrooms, and colorful vegetables in a glossy sauce.

Twice-Cooked Pork

Sequence showing bowl of fresh vegetables being tossed with chopsticks, featuring sliced cucumbers and green herbs in a dark-colored bowl against wooden surface.

Tender Boiled Vegtables with a Spicy Dip

aplus content image

Product description

Review

Delicious and authentic Chinese food made clear, easy and accessible. Brilliant -- Jamie Oliver

A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous ― Observer Food Monthly

Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden ― Independent

The best writer on Chinese food in the West ― Sunday Telegraph

Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way -- Heston Blumenthal

Focusing on what Chinese people eat at home, Dunlop offers healthy, cost-conscious and delicious recipes that are easy enough to make midweek ― Waitrose Magazine

Book Description

A ground-breaking introduction to Chinese home cooking

Product details

  • Publisher ‏ : ‎ Bloomsbury Publishing
  • Publication date ‏ : ‎ 7 Jun. 2012
  • Edition ‏ : ‎ 1st
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 352 pages
  • ISBN-10 ‏ : ‎ 140880252X
  • ISBN-13 ‏ : ‎ 978-1408802526
  • Item weight ‏ : ‎ 1.05 kg
  • Dimensions ‏ : ‎ 19.4 x 3.4 x 25.2 cm
  • Best Sellers Rank: 36,175 in Books (See Top 100 in Books)
  • Customer reviews:
    4.8 out of 5 stars (475)

About the author

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Fuchsia Dunlop

Fuchsia Dunlop

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

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