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Every Grain of Rice: Simple Chinese Home Cooking

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2014 James Beard Award Winner in the International Category

“A should-have for someone 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’ll be able to make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant on a regular basis 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, in case you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. A few of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also features a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, that is an crucial cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their day-to-day cooking repertoire. 150 color photographss
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