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Every Grain of Rice: Simple Chinese Home Cooking Hardcover – 7 Jun 2012

4.8 out of 5 stars 74 customer reviews

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Frequently bought together

  • Every Grain of Rice: Simple Chinese Home Cooking
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  • Land of Fish and Rice: Recipes from the Culinary Heart of China
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  • Land of Plenty: A Treasury of Authentic Sichuan Cooking
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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: 4.8 out of 5 stars  See all reviews (74 customer reviews)
  • Amazon Bestsellers Rank: 12,765 in Books (See Top 100 in Books)
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Product description

Review

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

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Lovers of Chinese food, this is great. I wouldn't say they were all easy but nice home cooking the Chinese way and inspirational photos.
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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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Format: Hardcover Verified Purchase
I am a big fan of Fuschia Dunlop's cookbooks since they are easy to follow and the end result almost always comes out (a) as expected (b) tasting like the real thing.

The only negative comment about this book is the overlap between this and previous Sichuan and Hunan specific books. I would have preferred a book full of completely new recipes since there are certainly enough Chinese dishes from other provinces to have made this a complement to previous books.

From value perspective the book is amazing value, nice quality, lots of photos and interesting to read alongside the recipes!
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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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Format: Hardcover Verified Purchase
This is now the cookbook most regularly used in our house - thank you Fuchsia! Easy to do recipes which means we can have two or three delicious dishes on the table with no fuss. Have now given away three as Christmas gifts. Also great for vegetarians as more than half the recipes have no meat or offer truly good adaptations. The simple technique for greens (blanch, serve with ginger/chilli/spring onion over the top, drizzle hot oil over aromatics, add soy) is so simple but I'll be using it for a lifetime.

If you're looking for a 'chinese takeaway' cookbook, buy something else. This is better.
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Format: Hardcover Verified Purchase
Fuchsia Dunlop, despite a hilarious name, is undoubtedly the Jamie Oliver of Chinese Cooking : just like him, she's not the best chef in the world, but she understands how to write cookbooks, and best of all, she makes us do great tasty recipes. It's not a coincidence a comment by Jamie Oliver is included on the back cover : those 2 obviously share the same cooking philosophy. While people like Gordon Ramsay lack that gift of being able to share his emotions, she certainly doesn't. What lacked in her Sichuan cooking book is finally here : great photos for almost all recipes.

For those who wondered, yes her sichuan recipes are still there. Some are slightly modified (the Gong Bao chicken has less sauce in it, and the peanuts are oven roasted instead of pan toasted), and even with non-Sichuanese recipes you can feel that she leans toward the spicy recipes. Since this is my taste too, I didn't mind. But compared to other Chinese cookbooks, yes, there's less steamed stuff and less seafood. It lacks quite a bit on the steamed buns side too, but it isn't an exhaustive regional cookbook about China (I hope it'll be her next one), after all it's "Simple Chinese Home Cooking". And for this, the goal is fulfilled. With many pages on what ingredients to buy (even the brands), it's never been easier. Because at first, it's daunting to go to an Asian supermarket and try to decide what soy sauce or chili bean paste to buy. Thanks to this book you'll know, and once you have a good base of sauces, dried spices and pickled vegetables, you'll be prepared to cook everything as she does, and prepare full menus as directed.

Don't take this book for what it's not : it isn't a complete Chinese cookbook on banquet menus and full authentic recipe.
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