Every Grain of Rice

by Fuchsia Dunlop

Hardcover, 2012


Call number

Asian -- DUN

Call number

Asian -- DUN


Bloomsbury UK (2012), Hardcover, 352 pages


Fuchsia 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 sam 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. 'Delicious and authentic Chinese food made clear, easy and accessible. Brililant.' - Jamie Oliver… (more)


Physical description

352 p.; 9.84 inches

Similar in this library

Page: 0.1006 seconds