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Every Grain Of Rice [Hardcover]

Fuchsia Dunlop
4.8 out of 5 stars  See all reviews (5 customer reviews)
List Price: CDN$ 37.00
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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
Price For All Three: CDN$ 69.28

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Product Description


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 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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5.0 out of 5 stars BUY IT Oct. 25 2013
Format:Hardcover|Verified Purchase
If you like cooking and you like chinese food, stop reading this review right now and buy this book. You can thank me later.
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5.0 out of 5 stars Fabulous Book July 30 2013
Format:Hardcover|Verified Purchase
I have been building my collection of Chinese cookbooks over the last few years and have often been disappointed with cookbooks claiming to have recipes for Chinese dishes, but what they *really* mean is "Asian Inspired" (think whole chicken breasts with some sort of Asian-like sauce on them). I also have many that have great, authentic recipes that I don't use too often because they rely too heavily on frying or making massive quantities of food.

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
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5.0 out of 5 stars Dan Dan Noodles June 8 2013
By onagos
Format:Hardcover|Verified Purchase
As we came back from a 6 months biking in asia, we were craving to cook chinese food back home and really looking forward to get recipe for the food we learn to appreciate during the trip!! This book truly is amazing!! Both the recipe and the story explaining how the food is cook and share traditionnally made us want to try every recipe!!
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