Every Grain of Rice by Fuchsia Dunlop
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.Fuchsia Dunlop has been a regular contributor to magazines such as the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker, and has featured on NPR's All Things Considered, Science Friday, and America's Test Kitchen Radio. She received her culinary training in China and has received four James Beard Awards for her writing on Chinese cuisine. She is based in London.
| SKU | Unavailable |
| ISBN 13 | 9780393089042 |
| ISBN 10 | 0393089045 |
| Title | Every Grain of Rice |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | W. W. Norton And Company |
| Year published | 2013-02-04 |
| Number of pages | 352 |
| Prizes | James Beard Foundation Book Awards |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |