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9780393089042

Every Grain of Rice: Simple Chinese Home Cooking

Dunlop, Fuchsia Author

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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

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“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

About the Author:

Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.

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Book Description Hardcover. Book Condition: New. 191mm x 36mm x 251mm. Hardcover. 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 h.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 351 pages. 1.225. Bookseller Inventory # 9780393089042

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Book Description W. W. Norton & Company. Hardcover. Book Condition: New. 0393089045 A culinary reference inspired by the cooking traditions of southern China features dishes that focus primarily on vegetables, shares a comprehensive introduction to key seasonings and techniques and offers such options as Vegetarian Gong Bao Chicken, Sour-and-Hot Mushroom Soup and Emergency Late-Night Noodles. By the author of Shark's Fin and Sichuan Pepper. 20,000 first printing. Bookseller Inventory # 16173370

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Book Description W. W. Norton Company, United States, 2013. Hardback. Book Condition: New. 249 x 198 mm. Language: English,Chinese Brand New Book. 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. Bookseller Inventory # AAC9780393089042

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