Every Grain of Rice: Simple Chinese Home Cooking Fuchsia Dunlop

Every Grain of Rice: Simple Chinese Home Cooking

Author: Fuchsia Dunlop
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Book Title
Every Grain of Rice: Simple Chinese Home Cooking
Author
Fuchsia Dunlop
ISBN
9780393089042
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.Binding Type: HardcoverAuthor: Fuchsia DunlopPublisher: W. W. Norton & CompanyPublished: 02/04/2013ISBN: 9780393089042Pages: 351Weight: 2.70lbsSize: 9.90h x 7.50w x 1.40dAward: James Beard Foundation Book Awards - WinnerReview Citations: New York Times Book Review 06/02/2013 pg. 17

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.



Binding Type: Hardcover
Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
Published: 02/04/2013
ISBN: 9780393089042
Pages: 351
Weight: 2.70lbs
Size: 9.90h x 7.50w x 1.40d
Award: James Beard Foundation Book Awards - Winner

Review Citations: New York Times Book Review 06/02/2013 pg. 17

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.



Binding Type: Hardcover
Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
Published: 02/04/2013
ISBN: 9780393089042
Pages: 351
Weight: 2.70lbs
Size: 9.90h x 7.50w x 1.40d
Award: James Beard Foundation Book Awards - Winner

Review Citations: New York Times Book Review 06/02/2013 pg. 17