‘Every Grain of Rice’ officially out today!

Posted by Fuchsia on June 07, 2012
Books

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.

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26 Comments to ‘Every Grain of Rice’ officially out today!

Daniel M.
7 June 2012

Finally! Just ordered it at Amazon.

John O'Leary
7 June 2012

No sooner seen than ordered. Another must-buy, just like your other books.

Dave_C
7 June 2012

Congratulations! I can’t wait for the book to show up in the US. Next spring sounds like a long time from now.

MK
7 June 2012

thanks for thinking of us vegetarians who enjoy the flavors of china.

Will
7 June 2012

I have an advance copy of the Norton edition, and my wife and I have been cooking recipes from it all week (some pictures in http://chowhound.chow.com/topics/852298). I’m really enjoying the so far — it’s just about exactly what I expected it would be from the early descriptions. I have a few little questions that I’ll try to harass you about sometime when you haven’t just had a book come out.

I love that it’s so vegetarian friendly, and I think that it’s great to expose people to a style of cooking that really hasn’t been written about much. Not only that, but even for non-vegetarians, I think the Chinese way of using meat as more of an accent than the other way around is something that’s good for health and the environment.

I hope it’s Ok to say this here: for people in the US who can’t wait, “The Book Depository” has it for $34 shipped.

Will
8 June 2012

ps – I like to make my vegetarian gongbaoji with diced wheat-gluten intestine (面肠)or a not-too-soft tofu “chicken”, along with fresh water-chestnuts (in approximately equal size cubes). My MIL makes something similar, but she also uses king oyster mushroom cubes as well.

Anne
8 June 2012

Is it just me or is it kind of weird in this day and age to delay between UK and US publication? Ah well, I will buy from the UK…

Velia
9 June 2012

Congratulations! Just ordered 3 copies of your latest ouevre to send to other members of your Germán fan club.

ault
18 June 2012

Somehow I was able to cannily connive to get a copy as my father’s day pressie. Well pleased

John O'Leary
21 June 2012

And it arrived in today’s post. Absolutely brilliant, Fuchsia! And I love the glossary with photos, so you have a much better idea of what you might be looking for in a Chinatown grocery. You’ve got another prizewinner here, no doubt.

David Ockey
21 June 2012

Was wondering if you could actually out do your two first cook books. You have! Amazing and very simple, usable recipes! I love it already. I haven’t even been able to look through the whole thing. I keep going back to marvel at the recipes and make plans on when to make them.

Steeevyo
21 June 2012

Stupid question maybe but will this be available in Chengdu? At bookworm maybe?

Fuchsia
21 June 2012

Thank you all very much for your enthusiasm and lovely comments!

(And Steevyo – I know Bookworm stock my other books, so I hope they’ll stock this one too. Perhaps you need to have a word with them!)

Steeevyo
22 June 2012

Much appreciated. Thx.

Louise
22 June 2012

I’m looking forward to buying and using this!

Louise
22 June 2012

PS Congratulations Fuchsia!

Fuchsia
22 June 2012

Thanks Louise! Hope you enjoy the recipes.

Gigi
19 July 2012

Congratulations with your latest book. So far I’ve only read it and will have to get back to my kitchen next month to test the recipes, which I am sure will be a s wonderful as always. I am sitting in Changsha with a bowl of 湖南牛肉粉 in front of my laptop (probably not the best place to eat it as I’m splashing soup all over the place…) and it made me think of you and your cookbooks, especially the Revolutionary Cookbook.
Many greetings from a hungry Sinologist.

Anne Bright
12 August 2012

Cooked the red braised beef with tofu bamboo tonight – absolutely beautiful. Served with stir fried snow pea shoots and mushrooms and steamed long grain brown rice. The tofu knots were a revelation!!

Samantha
17 August 2012

I’ve just received my copy of the book and I already know it is going to be a firm favourtie! The photographs and book binding have been done excellently, and every recipe just beckons to made – superb work!

Tim Bradshaw
20 August 2012

Just returned from a nostalgic trip to China (was a VSO there 20 yrs ago) and my wife got me this – we both love the vegetable-focussed approach, the beautiful design, but most of all the great content, which was just what I need to keep alive my yearning to get cooking some of the dishes I have so enjoyed over the last month. BTW, I had completely forgotten the Bamboo Bar, but your recollection of it brought memories flooding back…now for doing some actual cooking!

John Davis
26 August 2012

l’ve been waiting a long time for this, your latest book. Discovered it on twitter, and have ordered it straight away. All your books have enthralled me – this will no doubt be no exception. Can’t wait!

Jay Bee
9 October 2012

I didn’t have the patience to wait until my birthday (and wasn’t confident that merely thinking about it was enough to cause someone to buy it for me), so I bought it for myself. Arrived today (yesterday now) and am still skipping through it at 1.10am. I’ve enjoyed your various broadcasts on the BBC Food Programme, Woman’s Hour, etc, and am delighted to have this book.

Genie
4 February 2013

This is gorgeous. I’ve just ordered my copy. Can’t wait!

Genie
19 February 2013

My book arrived in New Zealand and it is absolutely stunning! I bought it based on the gorgeous cover and it’s even lovelier in person. The book is designed beautifully and I’m drooling over the photographs.

Peter Kidby
16 March 2013

Hi Fushia – I confess I have only just ‘discovered’ you and can’t wait to get my hands on a copy of EGOR I bought a few days ago. I expect it is winging its way to Australia. Quite by coincidence the very next day I heard you being interviewed on ABC (Australia) Radio National about food and food quality issues in China, prompted I think, by the recent report of 6000 pig carcasses found in one of the rivers supplying drinking water to Shanghai. It was insightful and very interesting thank you. It seems clear that there are wonderful opportunities for organic and otherwise environmentally sound food producers to supply to China’s burgeoning middle class

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