Every Grain of Rice

Every Grain of Rice

Simple Chinese Home Cooking

Book - 2013
Average Rating:
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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.
Publisher: New York : W.W. Norton, 2013
Edition: First American edition
ISBN: 9780393089042
0393089045
Branch Call Number: 641.5951 D921e 2013
Characteristics: 351 p. : col. ill. ; 26 cm
Additional Contributors: Terry, Chris

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a
atnielsen7
May 24, 2017

This is real Chinese food, what people make in their homes. Once you have some key pantry staples (like black vinegar), most of the dishes take minutes to make and are delicious and comforting.

JCLAshleyF Apr 11, 2017

This was a lovely cookbook with numerous delicious Chinese recipes ranging from the very easy to the complex. There are plenty of photos and the descriptions are easy to follow. It is also chock full of vegetarian recipes. Many of the recipes do require a trip to a specialty store, but there is a primer for any specialty Chinese ingredients that you may not recognize.

AL_KATI Sep 30, 2016

Honestly, I thought most of the recipes sounded unappetizing and had way too many steps.

b
Blessed6
Sep 18, 2014

A thorough introduction to cooking the best of Chinese food. I've been searching for 30 years for the key methods and ingredients to duplicate what I experienced in Chengdu in the early 80's. This is it! Fuchsia Dunlop has written 4 other books --each one an enjoyable peek into Chinese kitchens and the culture beyond!

e
eliseweatherby
Sep 09, 2014

If you want to eat real Chinese food read this book it’s the real deal, these are the recipes you see the Chinese cooks making in the back room for staff meals at your favorite noodle house. A word of warning read the whole book through before trying to make anything, the author often leaves out essential steps in a recipe that are casually mentioned elsewhere in the book, don’t be fooled by the ingredient lists real Chinese cooking is all about the method, which at first I though was crazy some of the methods seem backwards or doubled over effort(for example boiling meat before braising?!) but it was worth it to reserve my western prejudice and follow along the reward is the food we have turned out from this book has been beyond fantastic, better than even the most authentic no English on the menu buried deep in the heart of china town restaurants we have been to.

Library_Dragon May 20, 2014

Looking for simple, great-tasting Chinese recipes without a giant list of ingredients? Then try this awesome cookbook, which gathers simple, easy recipes from kitchens all over China---the kind you'd find in an aunt's kitchen on a weeknight, rather than some fancy restaurant.

Cynthia_N Jan 03, 2014

Mrs. Yu's sweet and spicy cold noodles ( page 270)! I can't stop making them! And eating them! Need to stop so I can try some of the other recipes!

neshamah18 Jun 03, 2013

A delicious book!

t
tj_is_cool
Apr 17, 2013

Could have used more photos.

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