Customer Review

25 of 26 people found the following review helpful
5.0 out of 5 stars When's the next one out?!, 1 July 2012
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This review is from: Every Grain of Rice: Simple Chinese Home Cooking (Hardcover)
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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Showing 1-1 of 1 posts in this discussion
Initial post: 12 Oct 2013 14:15:50 BDT
I got this book 2 days ago and the Hangzhou aubergine recipe is the one I am doing next. The chicken with black beans is the best I've ever tasted.
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