Winner of James Beard International Cookbook Award 2014
Winner of Guild of Food Writers Kate Whiteman Award for Food and Travel
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 sum 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.
‘Masterly…a non-stop parade of easy-to-execute dishes.’ – William Grimes, New York Times Book Review
‘The diversity of the dishes―and their simplicity―makes this a remarkable book.’ – Jenn Garbee, LA Weekly
‘[A] workhorse of a book for everyday Chinese cooking…There are so many treasures in here, you can hardly go wrong.’ – T. Susan Chang, Boston Globe
‘A home cook’s cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.’ – Max Falkowitz, Serious Eats
‘Fascinating…brimming with important information…. Trust me, this is gold!’ – Mission Food
‘Delicious and authentic Chinese food made clear, easy and accessible. Brilliant.’ – Jamie Oliver
‘Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.’- Kevin Pang, AV Club
‘Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way.’- Heston Blumenthal, author of The Fat Duck Cookbook and Heston Blumenthal at Home