Archive for June, 2012

The glorious stinky foods of Shaoxing

Posted by Fuchsia on June 25, 2012
Unusual delicacies / 4 Comments

My article on the delights of rotted amaranth stalks and other Shaoxing specialities is now on the Financial Times website here – it was originally published in their international edition. It’s one of my favourite pieces, and brings back happy memories of Shaoxing and its many gastronomic surprises. (It’s a kind of sister piece to the article about the cheese-tasting in Shaoxing for which I won my¬†James Beard Award.) The following are a few photographs of the delicacies mentioned in the piece:

Rotted amaranth stalks - yum!

The stalks on a bed of innocent white tofu

Fermented tofu skin steamed with minced pork - unbelievably scrumptious

Uncooked stinking tofu

Stinky tofu street stall

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‘Every Grain of Rice’ officially out today!

Posted by Fuchsia on June 07, 2012
Books / 26 Comments

My new book, Every Grain of Rice: Simple Chinese Home Cooking, is out today. Unlike my other cookery books, it’s not focused on one province, but is a collection of delicious everyday recipes, mainly from southern China. They’re for the kind of dishes I like to make most: simple, healthy and with an emphasis on vegetables. Although the book includes meat and fish dishes, I hope vegetarians will enjoy it too, because many of the recipes are either completely vegetarian, or can be adapted to be so. My favourite chapters are those on green leafy vegetables and noodles, which include some of the recipes I really can’t live without. And my favourite recipes include the twice-cooked Swiss chard, the kohlrabi salad and the sea bream in fish-fragrant sauce. The book also¬†includes some favourites from my earlier books, including Gong Bao chicken from Sichuan, and variations such a vegetarian Mapo Tofu that I think is just as good as the traditional version.

Bloomsbury have done a fantastic job with the production, and the book is lavishly illustrated with photographs by Chris Terry – which I hope will help to encourage people who feel daunted by Chinese cooking to see that it can be as easy as knocking up a salad or a pasta dish for supper!

The book will be published by Norton in the United States next spring.