– Buy Every Grain of Rice: Simple Chinese Home Cooking book Land of Plenty: A Treasury Of Authentic Sichuan Cooking by Fuchsia Dunlop. But now that I have a dog-eared copy of Fuchsia Dunlop’s new cookbook, Every Grain of Rice on my kitchen counter, things have changed. In fact, since. Every Grain of Rice has ratings and 60 reviews. Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare.

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If you own only one Chinese cookbook, this should be it. This book provides clear and concise instructions on Chinese style meals.

She remarks A fantastic look into Chinese cooking.

Every Grain of Rice

Having lived in Shanghai for a year doesn’t make me an expert on Chinese food, but it does mean I have a taste memory for the food I ate on a daily basis not banquet foodhow it was presented to me, etc.

To see what your friends thought of this book, please sign up. Most of the dishes in this book only use a handful of ingredients and don’t take too long to make, but they taste good.

That’s something I can do. Trying the short rib and one of the noodle recipes this weekend. Dunlop’s book, this is incredibly well researched and thorough. However, not only though does it provide the recipes, it lists the tools, cutting styles and even basic stock recipes to keep a full Chinese kitchen in your house.

Part of the latter, of course, is because Dunlop focuses on Sichuan and Hunan cooking. Published February 4th by W. I’ve read other books about Chinese cooking, my culinary school curriculum included a class on China and I’ve read various things about Chinese cooking online.

So while this is a highest-priority Wish List item, I’m not sure that it’s a book that I’ll cook from very often just because of the intimidation factor. Not only the title reminds ricee of the Tang dynasty poem I was forced to recite whenever I have left even one grain of rice in the bowl,the food in it are exactly what my family cook at home. If you’re a good cook already or fcuhsia an intuitive cook then you probably don’t need this book.

The idea of categories of flavor made my mouth water and I decided then and there I needed to learn more about Chinese cooking and its extensive list of sauces and various ferme Found my way to this book this summer after looking for a recipe for eggplant and happening upon fish-fragrant eggplant. It has been the ultimate Fvery food recipe book since we bought it a year ago, and fuchsiia, every time I flip through it, I got impressed by how comprehensive and authentic it is.


The idea of categories of flavor made my mouth water and I decided then and there I needed to learn more about Wvery cooking and its extensive list of sauces and various fermented products integral to its cuisine, and this book delivers the goods.

Still, there’s definitely a great taste of Chinese here for everyone, from the beginning cook with limited ingredient access to the ambitious with a specialty market next door. Thanks for telling us about the problem. I also have another issue, recipes are not included in the table of contents which makes them difficult to find.

Dunlop’s fjchsia love, if I can be so bold to claim, is Sichuanese cuisine, and the recipes in this cookbook have a fair bit of overlap with her excellent Sichuan cookbook, but there’s also enough new dishes to keep it interesting. I have made several things from here, and they are delicious!

Every Grain of Rice: Simple Chinese Home Cooking

For the most part, access to a good oriental market is essential for these recipes, even if only for the occasional stocking up on store-cupboard ingredients. This is the simpler Chinese cooking that you would eat at home or in a cafeteria setting and not as elaborate as earlier cookbooks tended to be.

That’s a big ingredient list. I never buy cookbooks–recipes are readily available online and a survey can usually give you a number of ideas as to how you might prepare any given dish–but this is a singular exception outside of the staples.

Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: Bloomsbury Publishing

May 29, Will rated it it was amazing Shelves: A great starting point for people interested in Chinese cooking. I have a Chinese girlfriend and normally she views Western Chinese books as too simple or full of western style recipes.

By using our website you consent to all cookies in accordance with our Cookie Policy. Aug 06, Finlay rated it it was amazing Shelves: This book is not yet featured on Listopia. I’ve always been wary of Chinese cooking after ending up with dishes that don’t really resemble the textures or flavours of food I’ve had in more authentic restaurants.


So, in short, if you like spicy Chinese food and don’t mind cooking, go out and find a copy of Every Grain of Rice. This website uses cookies to improve user experience. Goodreads helps you keep track of books you want to read. I definitely see lots of dunllop Chinese home cooking dishes – the kinds of cold appetizers, side dishes, etc. Two things struck me in the negative: Many of the recipes require few ingredients and are startlingly easy to make.

No trivia or quizzes yet. Trivia About Every Grain of Ri Oct 10, Beka rated it liked it Shelves: If it only has a few useful recipes I just copy them and return the book. If they end up having so many useful recipes that I can’t be bothered to copy fcuhsia then I know it’s a keeper.

Recipes are very simple and good for weeknight cooking. Just a moment while we sign you in to your Goodreads account. Amazing, authentic Chinese recipes. She remarks on the accuracy of the recipes and the traditional style of the foods, she evdry recognises local recipes from her city.

The book itself is beautiful and most of the recipes are pictured.

As for general cookbooks that include “Chinese” recipes, the fvery of a recipe that’s been made “easier” for “western cooks” is something that, for the most part, I’d rather not waste my time cooking. I’m pretty sure that the physical layout of the book helps a lot with the intimidation factor as well. Some of graun ingredients are hard to source so I just used alternatives I found it kind of repetitive and at the same time gice as informative as I would have liked.

I live in a North American city with a huge Chinese influence and have grown up eating not just old fashioned, westernized dishes like chow mein and fried rice but more “authentic” dishes like duck eggs and rice cooked in earthen pots and gratuitous amounts of congee. I’m not an intuitive cook.