Every Grain of Rice: Simple Chinese Home Cooking

Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

ISBN-13: 9780393089042

Media Type: Hardcover

Publisher: Norton - W. W. & Company - Inc.

Publication Date: 02-04-2013

Pages: 351

Product Dimensions: 7.80(w) x 9.80(h) x 1.50(d)

Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.

Table of Contents

Introduction 7

Basics 10

Cold Dishes 32

Tofu 74

Meat 92

Chicken & Eggs 112

Fish & Seafood 134

Beans & Peas 148

Leafy Greens 166

Garlic & Chives 198

Eggplant, Peppers & Squashes 208

Root Vegetables 224

Mushrooms 230

Soups 238

Rice 252

Noodles 266

Dumplings 290

Stocks, Preserves & Other Essentials 316

Glossary 326

Acknowledgments 346

Index 347