- Hardcover: 207 pages
- Publisher: Crown Publications; 1 edition (Jun 1998)
- Language English
- ISBN-10: 0609601024
- ISBN-13: 978-0609601020
- Product Dimensions: 23.1 x 19.3 x 2.8 cm
- Average Customer Review: 4.4 out of 5 stars See all reviews (9 customer reviews)
- Amazon Bestsellers Rank: 3,046,694 in Books (See Top 100 in Books)
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Product Description
Product Description
Fried Green Tomatoes with Flank Steak. Pan-Fried Prawns in Ketchup Sauce. “Stand Back” Chicken. Turkey Jook. Sticky Rice with Sausage and Taro Root. These are the foods that say “family” and “home” to Ellen Blonder and Annabel Low. In Every Grain of Rice they have collected more than 120 outstanding recipes for the delicious homestyle and special occasion dishes they remember so vividly from their childhoods but have rarely found in conventional Chinese cookbooks. Studded with recollections from their years as part of an extended Chinese-American family and with Ellen Blonder’s exquisite watercolor drawings, it is a remarkable debut from two major new talents on the culinary scene.
An aunt and niece who are separated in age by only 16 days, Annabel and Ellen were raised virtually as sisters, dividing their time between Ellen’s family farm and the renowned cafe where Annabel’s father was chef/proprietor. From him, and from their mothers, aunts, and uncles, Ellen and Annabel learned to make such satisfying everyday fare as Steamed Minced Pork, Wonton Soup, and Uncle Bill’s Chow Mein, as well as more elaborate dishes as Sweet-and-Sour Whole Fish and festive bamboo-leaf-wrapped Jeng. Special occasions and family gatherings were marked by steaming trays of dim sum and pork-filled Bao, Low Hop Joe’s glistening Soy Sauce Chicken, and the magnificent Boned Stuffed Duck. In chapters ranging from “Comfort in a Bowl” on soups and jooks to “Fish and Seafood” and “Bearing Gifts,” which features foods for holidays and family celebrations, the authors cover the range of traditional Chinese cooking as it was prepared in their childhood homes. The more than 120 recipes and variations offer careful explanations of unfamiliar techniques along with suggestions for replacing hard-to-find ingredients and lowering the fat count of many dishes, and each recipe and story is illustrated with Ellen’s delightful watercolor paintings.
With a comprehensive glossary of ingredients and detailed listing of equipment and techniques, Every Grain of Rice is a perfect introduction to the art of Chinese cooking and a moving celebration of food and family.
An aunt and niece who are separated in age by only 16 days, Annabel and Ellen were raised virtually as sisters, dividing their time between Ellen’s family farm and the renowned cafe where Annabel’s father was chef/proprietor. From him, and from their mothers, aunts, and uncles, Ellen and Annabel learned to make such satisfying everyday fare as Steamed Minced Pork, Wonton Soup, and Uncle Bill’s Chow Mein, as well as more elaborate dishes as Sweet-and-Sour Whole Fish and festive bamboo-leaf-wrapped Jeng. Special occasions and family gatherings were marked by steaming trays of dim sum and pork-filled Bao, Low Hop Joe’s glistening Soy Sauce Chicken, and the magnificent Boned Stuffed Duck. In chapters ranging from “Comfort in a Bowl” on soups and jooks to “Fish and Seafood” and “Bearing Gifts,” which features foods for holidays and family celebrations, the authors cover the range of traditional Chinese cooking as it was prepared in their childhood homes. The more than 120 recipes and variations offer careful explanations of unfamiliar techniques along with suggestions for replacing hard-to-find ingredients and lowering the fat count of many dishes, and each recipe and story is illustrated with Ellen’s delightful watercolor paintings.
With a comprehensive glossary of ingredients and detailed listing of equipment and techniques, Every Grain of Rice is a perfect introduction to the art of Chinese cooking and a moving celebration of food and family.
From the Author
Eat every grain, and celebrate life with us!
Our book began as a handful of family recipes and anecdotes--hand-bound into a wedding shower gift for Annabel’s sister. Our attempt to turn it into a book grew from our wanting to have more of the recipes for ourselves, and stories to pass on to our children. The more we talked, the more we realized that food was how we learned about Chinese culture, how our parents eased their transition to America, and how they best demonstrated their love for us. Annabel referred to recipes from her late father, a chef-owner of a Chinese restaurant, and Ellen spent many hours transcribing notes into English as her mother dictated in Chinese from a fifty-year-old collection. We tested every recipe, and knew we got it right when we closed our eyes and inhaled the exact aroma of a dish we might not have eaten in thirty years. One of our favorite things that happens often at book-signings is hearing readers bubble over with similar stories, or thanking us for rescuing recipes that were familiar but lost in their families. They glow as if they have found unexpected treasure. Now, after nearly four years of effort, we look forward to sharing our recipes and stories with you.
Our book began as a handful of family recipes and anecdotes--hand-bound into a wedding shower gift for Annabel’s sister. Our attempt to turn it into a book grew from our wanting to have more of the recipes for ourselves, and stories to pass on to our children. The more we talked, the more we realized that food was how we learned about Chinese culture, how our parents eased their transition to America, and how they best demonstrated their love for us. Annabel referred to recipes from her late father, a chef-owner of a Chinese restaurant, and Ellen spent many hours transcribing notes into English as her mother dictated in Chinese from a fifty-year-old collection. We tested every recipe, and knew we got it right when we closed our eyes and inhaled the exact aroma of a dish we might not have eaten in thirty years. One of our favorite things that happens often at book-signings is hearing readers bubble over with similar stories, or thanking us for rescuing recipes that were familiar but lost in their families. They glow as if they have found unexpected treasure. Now, after nearly four years of effort, we look forward to sharing our recipes and stories with you.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
4.0 out of 5 stars
A walk down memory lane,
By A Customer
This review is from: Every Grain of Rice: A Taste of Our Chinese Childhood in America (Hardcover)
I have long ago moved out of my parents house and never learned to cook the way my mom did. This book brought back great memories of sitting around watching my mom cook - wheter it was just for a family meal, or for a special occasion. After reading the stories and drooling over the pictures, I had to get a copy for my sister. This book is not your ordinary cookbook - it's more a walk down memory lane. So if you want some Chinese resturant dishes - don't buy this. But if you want to see receipes and stories of growing up in a Chinese family in the States, this is a great book.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A fortunate melding of the traditional and modern,
By A Customer
This review is from: Every Grain of Rice: A Taste of Our Chinese Childhood in America (Hardcover)
When these beautifully written family stories-- woven into the magnificent tapestry of recipes--are not touching the reader's heart poignantly, they are pulling the smile strings with charming humor. The wide variety of recipes ranging from rice and noodles to vegetables, entrees, and holiday specialties are sure to please the most perceptive palate. Throughout the finely crafted book are marvelous illustrations by co-author Ellen Blonder. A lightness and fun aspect emerge from the illustrations putting the reader in a festive mood.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
A "Family" Recipe,
By A Customer
This review is from: Every Grain of Rice: A Taste of Our Chinese Childhood in America (Hardcover)
A friend of mine shared this book with me - and after reading the first two pages I knew I had to have it. I am a remarried ex-NBA player and I find I enjoy cooking for the family. When my 11 year old daughter tries to help in the kitchen I inevitably end up shooing her out of the way because she is messing up my kitchen. In those first two pages Ellen and Annabel showed me that by sharing rather than shooing, I can enrich my life and connection to my child in a way that is fun for the both of us. I may never cook a lot of chinese food in my house, but the authors shared an important family recipe that I will always treasure. Greg Smith
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