Every Grain of Rice - Simple Chinese Home Cooking

2014 James Beard Award Winner in the International Category

“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.” - David Chang, Momofuku

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

Reviews

“A home cook's cookbook…[Every Grain of Rice] 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

“Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.”

- Kevin Pang, AV Club

Hardcover: 352 pages

Publisher: W. W. Norton & Company; 1 edition (February 4, 2013)

Language: English

Product Dimensions: 7.9 x 1.4 x 10 inches

Shipping Weight: 2.7 pounds

About the Author

Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.