Every Grain of Rice: Simple Chinese Home Cooking

Nonfiction, Food & Drink, International, Asian, Chinese, Appliances, Quick & Easy
Cover of the book Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop, W. W. Norton & Company
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Author: Fuchsia Dunlop ISBN: 9780393241211
Publisher: W. W. Norton & Company Publication: February 4, 2013
Imprint: W. W. Norton & Company Language: English
Author: Fuchsia Dunlop
ISBN: 9780393241211
Publisher: W. W. Norton & Company
Publication: February 4, 2013
Imprint: W. W. Norton & Company
Language: English

**A James Beard Award Winner

"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." —David Chang, Momofuku**

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

**A James Beard Award Winner

"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." —David Chang, Momofuku**

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.

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