- 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)
Every Grain of Rice: Simple Chinese Home Cooking Hardcover – 7 Jun 2012
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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)
A ground-breaking introduction to Chinese home cookingSee all Product description
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Top Customer Reviews
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!
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!
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
> chicken & eggs
> fish & seafood
> beans & peas
> leafy greens
> garlic & chives
> aubergines, peppers & squashes
> root vegetables
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.Read more ›
If you're looking for a 'chinese takeaway' cookbook, buy something else. This is better.
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.Read more ›
Most Recent Customer Reviews
Fuchsia Dunlop has, to date, written cookbooks on the cuisines of Hunan, Jiangnan, and Sichuan plus Chinese home cooking. All are indispensable. Read morePublished 4 months ago by revbd
Absolutely my favourite recipe book, by a long way. A fantastic introduction to new ingredients and new ways of cooking as well as shopping! A real adventure. Read morePublished 5 months ago by Jon Gardner
Brilliant recipe book, shows you how simple chinese cooking is for maximum tastePublished 6 months ago by Amazon Customer
Another well researched cookbook from Fuchsia Dunlop. Not only are they authentic Sichuan recipes - it’s all well presented with beautifully photographed finished examples. Read morePublished 7 months ago by K. C. Man
Excellent Sichuan recipes from Fuchsia (again). It is more accessible than her 'Sichuan Cookery' book as it contains a lot more illustrations and meal ideas as opposed to the... Read morePublished 8 months ago by Teacher Lizzy
Excellent, easy to follow recipes and the end-result is fantastic.Published 11 months ago by Amazon Customer
Love how Fuchsia tells a story of EACH recipe. Love understanding where and how the dishes were formed. Amazing and easy recipes! Read morePublished 13 months ago by Vicky