Every Grain of Rice: Simple Chinese Home Cooking
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Every Grain of Rice: Simple Chinese Home Cooking
Every Grain of Rice: Simple Chinese Home Cooking

Every Grain of Rice: Simple Chinese Home Cooking

By
Fuchsia Dunlop (Author)  

Hardback

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Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes 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. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike. Colour Illustrations throughout
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop
  • Contributor: Fuchsia Dunlop
  • Imprint: Bloomsbury Publishing PLC
  • ISBN13: 9781408802526
  • Number of Pages: 352
  • Packaged Dimensions: 189x246mm
  • Packaged Weight: 1236
  • Format: Hardback
  • Publisher: Bloomsbury Publishing PLC
  • Release Date: 2012-06-07
  • Binding: Hardback
  • Biography: Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop

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