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Every Grain of Rice: Simple Chinese Home Cooking Hardcover – 4 Feb 2013

57 customer reviews

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--This text refers to an alternate Hardcover edition.

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Product details

  • Hardcover: 351 pages
  • Publisher: W. W. Norton & Company; 1 edition (4 Feb. 2013)
  • Language: English
  • ISBN-10: 0393089045
  • ISBN-13: 978-0393089042
  • Product Dimensions: 19.8 x 3.6 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Bestsellers Rank: 2,780,369 in Books (See Top 100 in Books)

More About the Author

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Sichuan Cookery' (published in the US as 'Land of Plenty') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. Her latest book, 'Every Grain of Rice: Simple Chinese Home Cooking', was published in 2012.

Fuchsia's articles on Chinese cuisine and food culture have appeared in many publications, including The Financial Times, The New Yorker, Gourmet, Saveur, and The Observer.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Aubergines (yu xiang qie zi).

For more information, visit Fuchsia's website,

Product Description


Delicious and authentic Chinese food made clear, easy and accessible. Brilliant (Jamie Oliver)

A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous (Observer Food Monthly)

Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden (Independent)

The best writer on Chinese food in the West (Sunday Telegraph)

Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way (Heston Blumenthal)

Focusing on what Chinese people eat at home, Dunlop offers healthy, cost-conscious and delicious recipes that are easy enough to make midweek (Waitrose Magazine) --This text refers to an alternate Hardcover edition.

Book Description

A ground-breaking introduction to Chinese home cooking --This text refers to an alternate Hardcover edition.

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Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Jubilee Coast on 28 April 2013
Format: Hardcover Verified Purchase
I bought this book a couple of months ago but wanted to wait till I had road tested a few recipes before I wrote the review. But right from the start I fell in love with this book - the thoughtful advice and guidance about ingredients and equipment as as well as the attractive layout and pictures. I am an expat working in Beijing and this book has been so helpful. The recipes are straightforward enough to be easily followed, and often there are suggested adaptations. Having the names of ingredients and the photos in the glossary has really helped me in the market to get exactly what I want, as my mandarin pronunciation is truly shocking. So far everything I have made form the book has been very tasty - even my Chinese colleagues at work have been impressed with some of my efforts (but they are also very polite....). If you're looking to get started in Chinese cooking then I'd recommend this book without reservation.
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48 of 50 people found the following review helpful By darkfrankhs on 18 Jun. 2012
Format: Hardcover Verified Purchase
I have two other Fuchsia Dunlop books (Sichuan cookery and Shark's fin and Sichuan pepper) they are very good. The Sichuan cookery is great, but really was lacking on the presentation side (very few pictures and recipes that often go over a few pages - meaning you flip back to the amounts and instructions - annoying!)

This book however is brilliant. 90% of the recipes have a picture. All are contained on one page. The best thing though is that these are easy to cook recipes, mostly with easy to get ingredients. The harder ingredients can be found in Chinese Supermarkets (I use the ones on Gerrard St - London)

What has been a complete revelation is the money we are saving cooking from this book. Vegetables can be the mainstay with small amounts of meat being complementary. We've started eating loads of tofu as well - which isn't expensive either - and much tastier when treated with Fuchsia Dunlop's recipes. We managed to eat like kings for a week on about £30. Very pleasing! We weren't even trying to save money.

Really delicious easy recipes that are easy on your wallet as well as on your tastebuds.

I recommend the Steamed egg and the Sour and Hot tofu -both are really cheap. Really easy. REALLY TASTY!
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32 of 35 people found the following review helpful By G.H. on 1 July 2012
Format: Hardcover Verified Purchase
I lived in Hangzhou, China for a year, completely fell in love with the food, then got back to England and remembered I could only cook spaghetti bolognese. But then I bought Sichuan Cookery and 9 months on almost exclusively cook Chinese food.

I've been excited about getting Every Grain of Rice since I pre-ordered it in April and have not been disappointed! First thing that jumped out was the amount of images compared to the previous two books. The vast majority of recipes are pictured and so it would probably be the best place to start for those new to Fuchsia's books and/or Chinese cooking.

For those who already own some of Fuchsia's books, some recipes are repeated (e.g. Twice-cooked pork) but there are more than enough new ones or different versions to make this book worth getting as well.

The recipes are split into:

> cold dishes
> tofu
> meat
> chicken & eggs
> fish & seafood
> beans & peas
> leafy greens
> garlic & chives
> aubergines, peppers & squashes
> root vegetables
> mushrooms
> soups
> rice
> noodles
> dumplings

As with all her books she explains and gives advice on ingredients, but new to this one is the various pictures of jars/packets that they come in which helps the search in Asian supermarkets.

I was also thrilled with the amount of vegetable recipes, as for me one of the best things about Chinese food is the way vegetables are put at the forefront, with meat often just providing the flavouring. Authentic Chinese food is quick, cheap and healthy and Fuchsia has taught me how to make it.
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3 of 3 people found the following review helpful By Angel on 18 Aug. 2012
Format: Hardcover Verified Purchase
Yet again, another fabulous book from Fuchsia Dunlop! She explains the techniques, ingredients and kitchen kit in detail and gives useful substitutions for harder to find ingredients. Most ingredients are fairly easy to come by in Chinese supermarkets and living in London, I am lucky to be close to Chinatown to search out the more obscure, but I can imagine in smaller towns, readers may struggle to come by things such as preserved tofu and winter melon.

The book is sectioned out into different dishes, such as cold, tofu, meat, fish and various types of vegetables which makes it easy to create a balanced Chinese menu. The amount of recipes in the book is great and a good amount of them have variations, giving even more scope for a wider menu. It's one of those books that is easy to get lost in, with a flowing writing style, background information to the dishes and an insight into culinary China.

I highly recommend this book, as well as her others, curl up on the sofa with a cuppa and get lost in the amazing world of Chinese food.
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12 of 13 people found the following review helpful By Mr. Tony J. Berrington on 3 Aug. 2012
Format: Hardcover
This is a beautiful book. Previous Chinese cookery books I've bought have advised buying ingredients that I wound up throwing out because there were no recipes included for them. Last weekend I cooked 3 recipes from this book, and managed to use 3 of those ingredients I'd previously had to throw away. And they were delicious. There's a nice mix of recipes for quick and simple weekday meals as well as things you would be proud to serve for weekend dinner guests. Vegetables, bean curd, and salads are given some prominence, and you could easily serve a menu that is meaty, or one that is almost vegetarian, or a full vegetarian menu, from this book. Plenty of advice for using leftovers too - cooked chicken, twice cooked pork, red cooked pork, all great as noodle toppings, and you can easily add some veggies to that for a one dish, weekday meal.
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