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.