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Every Grain Of Rice [Hardcover]

Fuchsia Dunlop
4.8 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 37.00
Price: CDN$ 23.20 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Feb. 5 2013
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.
--This text refers to an alternate Hardcover edition.

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Every Grain Of Rice + Land Of Plenty + Revolutionary Chinese Cookbook
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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 --This text refers to an alternate Hardcover edition.

About the Author

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 --This text refers to an alternate Hardcover edition.

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Customer Reviews

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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars I LOVE THIS BOOK! Aug. 9 2012
Format:Hardcover|Verified Purchase
This is the kind of book that you can't put down, you have to read the recipes over and over and then go to Chinatown, after reading hundreds of cooking books you know when you find one that makes you very happy and that you're going to really enjoy making and eating the recipes.The recipes are very simple, and the ones I've tried are delicious.
There's some ingredients that in Canada are the same, but have different name, for example,sweet fermented sauce is hoisin sauce, caster sugar is superfine or instant dissolve sugar, etc... ( this book comes from the UK, the American version comes out in February 2013).If you like simple and authentic Chinese recipes I think you would enjoy this book.
By the way, I was able to find everything (including the different preserved vegetables she calls for)in the Kowloon market in Ottawa.
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2 of 2 people found the following review helpful
5.0 out of 5 stars A variety of savories July 31 2012
Format:Hardcover|Verified Purchase
I have been cooking Chinese food for nearly 50 years. At first, I relied on Buwei Yang Chao (1962), then on Kenneth Lo, on Pei Mei, and most recently, Fuchsia Dunlop. There are receipes in each of her books that don't duplicate any other. Last night, I tried red-cooked pork with potatoes (not the most ubiquitous of Chinese ingredients). Superb!

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!
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4.0 out of 5 stars Top cookbook of the year for me Jan. 7 2014
By Maureen
Format:Hardcover|Verified Purchase
I picked this up as it appeared in the Globe & Mail top 10 cookbooks for the year. It went with my daughter to university. Good pictures, simple explanations, and uses basic ingredients in Asian cooking. I was only able to glance through and read the intro. I may pick up another copy. My daughter says that the only negative is that the recipes don't indicate serving sizes.
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