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– Buy Every Grain of Rice: Simple Chinese Home Cooking book Land of Plenty: A Treasury Of Authentic Sichuan Cooking by Fuchsia Dunlop. But now that I have a dog-eared copy of Fuchsia Dunlop’s new cookbook, Every Grain of Rice on my kitchen counter, things have changed. In fact, since. Every Grain of Rice has ratings and 60 reviews. Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare.

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Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

I’ve had this book out of the library for a week. I live in a North American city with a huge Chinese influence and have grown up eating not just old fashioned, westernized dishes like chow mein and fried rice but more “authentic” dishes like duck eggs and rice cooked in earthen pots and gratuitous amounts of congee.

While it hews mostly towards traditional recipes, there are some recipes featuring western style radish, western broccoli, and other relatively “new” ingredients. With Dunlop’s books and the improved accessibility of ingredients, I can recreate the flavors that I enjoyed in China.

Trying the short rib and one of the noodle recipes this weekend. For example, while Thailand: With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Every Grain of Rice: Simple Chinese Home Cooking

This book hits those memories perfectly. Dunlop’s first love, if I can be so bold to claim, is Sichuanese cuisine, and the recipes in this cookbook have a fair bit of overlap with her excellent Sichuan cookbook, but there’s also enough new dishes to keep it interesting.

Have yet to cook anything from it. It’s a great introduction to Chinese cuisine with fabulous visual guide to ingredients for beginners. So, in short, if you like spicy Chinese food and don’t mind cooking, go out and find a copy of Every Grain of Rice. She remarks A fantastic look into Chinese cooking.


Mar 19, Lindsey Duncan rated it really liked it Shelves: The idea of everu of flavor made my mouth water and I decided then and there I needed to learn more about Chinese cooking and its extensive list of sauces and various ferme Found my way to this book this summer after looking for a recipe for eggplant and happening upon fish-fragrant eggplant.

Two things struck me in the negative: Part of the latter, of course, is because Dunlop focuses on Sichuan and Hunan cooking. It’s a great introduction Dunlop’s first love, if I can be so bold to claim, is Sichuanese cuisine, and the recipes in this cookbook have a fair bit of overlap with her excellent Sichuan everh, but there’s also enough new dishes to keep it interesting.

That’s something I can do. Most gratifying to me though was the thorough noodle section – honestly I could eat only Chinese noodles for the rest of my life and evegy quite happy – if fat! Delicious recipes, great tips, many graij styles of Chinese cuisine and beautiful photos to show me dvery my dishes were supposed to look like It wasn’t though and the title is one gdain the best I’ve seen for a cookbook in recent years – The Revolutionary Chinese Cookbook was another great title and that, too, was by Fuchsia Tice.

Having now stocked up my kitchen with a few basics, and cooked several recipes from this book I’m very happy with it.

Fuscia Dunlop extensively studied cooking in China, but writes with a chatty but brisk British snap that effortlessly demystifies the cuisine for a western audience. I’ve always been wary of Chinese cooking after ending up with dishes that don’t really resemble the textures or flavours of food I’ve had in more authentic restaurants.

I showed her this and she has read it from cover to cover quite a feat for a cookbook!

Found my way to this book this summer after looking for a recipe for eggplant and wvery upon fish-fragrant eggplant. That’s a big ingredient list. When I get home-food sick, I find most recipe books, especially those written in Chinese, unpractical for beginners like me who already know what authentic food should taste like, until I found out “Every Grain of Rice”! For the most part, access to a good oriental market is essential for these recipes, even if only for the occasional stocking up on store-cupboard ingredients.


This is the other cookbook that I read, literally, from cover to cover.

Refresh and try again. Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. Books by Fuchsia Dunlop. To see what your friends thought of this book, please sign up. Oct 10, Beka rated it liked it Shelves: Thanks for telling us about the problem.

However, not only though does it provide the recipes, it lists the tools, cutting styles and even basic stock recipes to keep a full Chinese kitchen in your house.

Published February 4th by W. It’s an educational and entertaining cookbook. Authentic and easy to tell the author lived in China and studied Chinese cooking. Really excellent and works in practice. Dunlop’s book, this is incredibly well researched and thorough.

Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: Bloomsbury Publishing

Lack of TV tie-ins, however, photogenicness? As I suggested at the start of this review, this is a book which is very much aimed at people unfamiliar with Chinese cookery, even if it has much to offer those with more experience by way of the sumptuous recipes.

The introduction, then, is a brief affair outlining Chinese kitchen basics – equipment, store-cupboard staples, etc. A perfect introductory text to Chinese cooking – even for those already familiar with the cuisine. If you’re interested in making Chinese food at home no matter your level of experienceor if you’re interested in what kind of food Chinese people eat at home, or how a Chinese rgain should be put together, this book is a really good place to start. May 29, Will rated it it was amazing Shelves: