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Every Grain of Rice: Simple Chinese Home Cooking [Hardcover]

Fuchsia Dunlop
4.7 out of 5 stars  See all reviews (42 customer reviews)
RRP: £25.00
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Book Description

7 Jun 2012

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. 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.

Frequently Bought Together

Every Grain of Rice: Simple Chinese Home Cooking + Sichuan Cookery + Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China
Price For All Three: £38.19

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Product details

  • Hardcover: 352 pages
  • Publisher: Bloomsbury Publishing; 1 edition (7 Jun 2012)
  • Language: English
  • ISBN-10: 140880252X
  • ISBN-13: 978-1408802526
  • Product Dimensions: 18.9 x 3.5 x 24.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Bestsellers Rank: 11,461 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)

Book Description

A ground-breaking introduction to Chinese home cooking

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Customer Reviews

Most Helpful Customer Reviews
37 of 37 people found the following review helpful
5.0 out of 5 stars Superb book - cheap and easy AND delicious 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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11 of 11 people found the following review helpful
5.0 out of 5 stars A beautiful book 3 Aug 2012
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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26 of 27 people found the following review helpful
5.0 out of 5 stars When's the next one out?! 1 July 2012
By G.H.
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. Now all I want to know is, when's the next one out?!

UPDATE EDIT 11/10/2013 - I still use this book every week. Current regulars are 'Twice-cooked swiss chard' (which works well with choy sum or pak choi as well) and 'Hangzhou aubergines'. Yum!
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19 of 20 people found the following review helpful
Fuchsia Dunlop is easily my favourite writer of cookbooks at the moment, and Every Grain of Rice is an excellent addition to her canon.

What I particularly like is the way that she's not afraid to include the sorts of simple home recipe that real people eat, rather than feeling obliged to only include fussy dinner party dishes, which is a trap many other authors fall into.

As other reviewers have mentioned, there's lots of simple vegetable dishes included. Don't be deceived by their simplicity into thinking they don't taste nice - they do, particularly in the context of a shared meal with a number of varied dishes (ie if you eat Chinese style). Some of these will have a bit of meat to boost the flavour, but many don't and the author usually provides alternative methods for those who don't want to eat meat.

If this is the first Fuchsia Dunlop book you've bought, consider this a Five Star review. If you've already bought her Sichuan Cooking and/or The Revolutionary Chinese Cookbook, you will recognise quite a few of the recipes from the earlier works. They're great recipes, no question about it, but I would have given a higher rating to a book containing entirely new material.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Wonderful flavours! 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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Most Recent Customer Reviews
5.0 out of 5 stars Great 'Posh' Chinese Recipes not the usual Take away rubbish!
I love Fuchsia Dunlop books.. and this one is probably one of her best books. I like Chinese food and I have a library of Chinese cooking books including Ken Homs, Yan-kit So , and... Read more
Published 6 days ago by M0rph3u5
5.0 out of 5 stars Five Stars
Great book at a great price.
Published 14 days ago by M/C. Wheeler
5.0 out of 5 stars Great recipes and very informative
We have been going back to this book for years for lovely Chinese meals.
The explanations on the Chinese ingredients and cookery items are really thorough and... Read more
Published 1 month ago by Pichon
3.0 out of 5 stars Three Stars
ithe book was alright but i thought some of the recipes were a bit out the ordinary
Published 2 months ago by Mr. Robert Malcolm
5.0 out of 5 stars very happy to see so many veggie-centric recipes
fuschia has done it again! results always delicious. very happy to see so many veggie-centric recipes.
Published 3 months ago by Miss J R Austin
5.0 out of 5 stars Five Stars
A great cookery book and a great read. Beautifully written.
Published 4 months ago by John Urquhart
5.0 out of 5 stars Authentic and simple
Great book. Purchased for mother's day, the description and backgrounds behind each recipe are an interesting read, book is well presented including details of all the key... Read more
Published 4 months ago by MacK
5.0 out of 5 stars Great recipes and interesting information
I like that the author includes interesting details and information along with the recipes. Makes it a fun read as well as a good cookbook!
Published 5 months ago by Tamsin A. Harriman
1.0 out of 5 stars who is she trying to kid?
I think it is deliberately misleading that a table of contents is not displayed because if it had been i would never have bought this book. Read more
Published 6 months ago by aiya
5.0 out of 5 stars Opens a whole new world of interest and tastes
I've been looking for a good book for Chinese Cooking for ages, one in which the recipes were not really all the same. This is a great cookbook. Read more
Published 8 months ago by Ad Mitchell
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