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    Every Grain of Rice: Simple Chinese Home Cooking (Hardback) By (author) Fuchsia Dunlop

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    DescriptionFuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.


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  • Full bibliographic data for Every Grain of Rice

    Title
    Every Grain of Rice
    Subtitle
    Simple Chinese Home Cooking
    Authors and contributors
    By (author) Fuchsia Dunlop
    Physical properties
    Format: Hardback
    Number of pages: 352
    Width: 189 mm
    Height: 246 mm
    Thickness: 35 mm
    Weight: 1,231 g
    Language
    English
    ISBN
    ISBN 13: 9781408802526
    ISBN 10: 140880252X
    Classifications

    BIC E4L: FOO
    BIC geographical qualifier V2: 1FPC
    Nielsen BookScan Product Class 3: T16.1
    Ingram Subject Code: CW
    BIC subject category V2: WBN
    DC22: 641.5951
    Ingram Theme: CULT/CHINES
    BISAC V2.8: CKB017000
    BIC subject category V2: 1FPC
    DC23: 641.5951
    Thema V1.0: WBN
    Illustrations note
    Colour Illustrations throughout
    Publisher
    Bloomsbury Publishing PLC
    Imprint name
    Bloomsbury Publishing PLC
    Publication date
    07 June 2012
    Publication City/Country
    London
    Author Information
    Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop
    Review quote
    Delicious and authentic Chinese food made clear, easy and accessible. Brilliant -- Jamie Oliver A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous Observer Food Monthly Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden Independent The best writer on Chinese food in the West Sunday Telegraph Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way -- Heston Blumenthal Focusing on what Chinese people eat at home, Dunlop offers healthy, cost-conscious and delicious recipes that are easy enough to make midweek Waitrose Magazine