Every Grain of Rice : Simple Chinese Home Cooking

Fuchsia Dunlop

ISBN 10: 0393089045 / ISBN 13: 9780393089042

Published by W. W. Norton & Company Feb 2013, 2013

About this Item

Neuware - 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.

Seller Inventory # 9780393089042

Bibliographic Details

• Title: Every Grain of Rice : Simple Chinese Home Cooking
• Publisher: W. W. Norton & Company Feb 2013
• Publication Date: 2013
• Language: English
• ISBN 10: 0393089045
• ISBN 13: 9780393089042
• Binding: Buch
• Condition: Neu
• Dimensions: 253W x 200H x 38D millimeters 253 millimeters width by 200 millimeters height by 38 millimeters depth
• Weight: 1225 grams

About this title

Synopsis

A James Beard Award Winner

"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 photographs

About the Author

Fuchsia Dunlop is a James Beard Award–winning author specializing in the cuisines of China, where she trained as a chef. A fluent Chinese speaker, she is the author of several books, including IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan. She currently lives in London.