Every Grain of Rice by Fuchsia Dunlop
'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant' Jamie Oliver Want delicious, healthy and authentic Chinese food at home without relying on a takeaway? Then look no further. In Every Grain of Rice, internationally renowned Fuchsia Dunlop is inspired by the vibrant and healthy home cooking of southern China, where meat and fish are enjoyed in moderation and vegetables play the starring role. Many of the recipes require few ingredients and are brilliantly easy to make, so try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's bean curd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. With 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, this is an essential volume for anyone who wants to master Chinese food at home.
Delicious and authentic Chinese food made clear, easy and accessibleBrilliant -- 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 *
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 *
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
| SKU | Unavailable |
| ISBN 13 | 9781408802526 |
| ISBN 10 | 140880252X |
| Title | Every Grain of Rice |
| Author | Fuchsia Dunlop |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Bloomsbury Publishing PLC |
| Year published | 2012-06-07 |
| Number of pages | 352 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |