Every Grain of Rice: Simple Chinese Home Cooking Hardcover – Feb 5 2013
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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 (Serious Eats: New York)
[A] workhorse of a book for everyday Chinese cooking... There are so many treasures in here, you can hardly go wrong. — T. Susan Chang (Boston Globe)
The diversity of the dishes—and their simplicity—makes this a remarkable book. — Jenn Garbee (Los Angeles Weekly)
Masterly…a non-stop parade of easy-to-execute dishes. — William Grimes (New York Times Book Review)
Fascinating…brimming with important information…. Trust me, this is gold! — Mission Food
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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Top Customer Reviews
Fuchsia's lists of ingredients are complete and accurate. Her suggestions reflect actual kitchen usage. You need not worry that everything will be redolent of soy, sesame, ginger and garlic.
Oh ... the photographs are quite superb. They make the dishes appear nearly as tasty as they actually are.
A wonderful book by a wonderful chef!
That's where Fushia's book really shines. The recipes are authentic and delicious with a focus on vegetables and reasonable portions. Every dish that we have tried from it has been extremely flavorful (thanks to her keen interest in Szchuan food) and easy to throw together. I absolutely love the menu section that pairs up dishes so that you don't accidentally choose four dishes that need to be stir-fried in a row.
The tofu section is amazing, I've made most of the dishes from it. So far my favorites are the hot & sour tofu and the tofu with avocado. We eat a mix of veggies, tofu, and meat for most meals and this book works perfectly for us. It doesn't hurt that she has mad talent when it comes to creating balanced and interesting flavors almost effortlessly. One of my favorite books so far!
Other book Recommendations:
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young <-- So far, every dish has been a winner for us
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan <-- best of the Quick/Americanized books. Lots of simple and delicious dishes
Mostly Sichuan cuisine, but also includes popular dishes in all Chinese household. Ingredients are adjusted for international audience. Some dishes such as spinach with fermented tofu would have been a lot better with tong choy, but it is hard to find in many places even with Asian stores. Most of the dishes are very delicious with humble ingredients, some people might be disappointed by the lack of popular Cantonese dishes that rely on fancy ingredients. Most non-Chinese would be surprised that the most Chinese dish is scrambled eggs with tomatoes.
Since it is a home cooking cookbook, most dishes are quick and simple. It also explains the typical Chinese dinner structure with sample menus. The instructions are so easy to follow that even a novice in the kitchen would be able to look like a genius. Definitely a great cookbook to have not only for Chinese food, but also great dishes to save money.
In a world where publishers are looking to increase the value proposition of print books, Fuchsia Dunlop has hit the sweet spot.
So far, my favourite recipes from this book are teh "egg-fried rice" and the "black bean chicken". I'm looking forward to trying the "beef with cumin" and the "classic dan dan noodles" soon too.
Most recent customer reviews
Excellent cookbook with lot of daily meal suggestions. But most of them are very spicy hot.Published 7 months ago by B C
I picked this up as it appeared in the Globe & Mail top 10 cookbooks for the year. It went with my daughter to university. Read morePublished on Jan. 7 2014 by Maureen
If you like cooking and you like chinese food, stop reading this review right now and buy this book. You can thank me later.Published on Oct. 25 2013 by micah garten