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Fuchsia Dunlop

Every Grain of Rice: Simple Chinese Home Cooking Kindle Edition

by Fuchsia Dunlop (Author) Format: Kindle Edition

4.7 1,072 ratings

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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.

Print length

353 pages
Language

English
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On Kindle Scribe
Publisher

W. W. Norton & Company
Publication date

February 4, 2013
File size

54084 KB
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From the Publisher


	Revolutionary Chinese Cookbook	Shark's Fin and Sichuan Pepper	Every Grain of Rice	Land of Fish and Rice	The Food of Sichuan	Invitation to a Banquet
Also by Fuchsia Dunlop	With a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Revolutionary Chinese Cookbook brings to life the delicious tastes of Hunan.	Fuchsia Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed.	Every Grain of Rice is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.	In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen.	An essential update of Fuchsia Dunlop’s landmark book on Chinese cooking, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.	In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture.

Editorial Reviews

Review

“A home cook's cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
- Max Falkowitz, Serious Eats

“[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong.”
- T. Susan Chang, Boston Globe

“The diversity of the dishes―and their simplicity―makes this a remarkable book.”
- Jenn Garbee, LA Weekly

“Masterly…a non-stop parade of easy-to-execute dishes.”
- William Grimes, New York Times Book Review

“Fascinating…brimming with important information…. Trust me, this is gold!”
- Mission Food

“Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.”
- Kevin Pang, AV Club

“Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way.”
- Heston Blumenthal, author of The Fat Duck Cookbook and Heston Blumenthal at Home --This text refers to an alternate kindle_edition edition.

Review

“A home cook's cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
- Max Falkowitz, Serious Eats

“[A] workhorse of a book for everyday Chinese cooking...There are so many treasures in here, you can hardly go wrong.”
- T. Susan Chang, Boston Globe

“The diversity of the dishes―and their simplicity―makes this a remarkable book.”
- Jenn Garbee, LA Weekly

“Masterly…a non-stop parade of easy-to-execute dishes.”
- William Grimes, New York Times Book Review

“Fascinating…brimming with important information…. Trust me, this is gold!”
- Mission Food

“Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.”
- Kevin Pang, AV Club

“Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way.”
- Heston Blumenthal, author of The Fat Duck Cookbook and Heston Blumenthal at Home --This text refers to the hardcover edition.

Product details

ASIN ‏ : ‎ B00E6L8LOG
Publisher ‏ : ‎ W. W. Norton & Company; 1st edition (February 4, 2013)
Publication date ‏ : ‎ February 4, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 54084 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 353 pages

Best Sellers Rank: #539,220 in Kindle Store (See Top 100 in Kindle Store)
- #50 in Wok Cookery (Kindle Store)
- #112 in Chinese Cooking
- #129 in Wok Cookery (Books)

Customer Reviews:
4.7 1,072 ratings

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Fuchsia Dunlop

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Customer reviews

4.7 out of 5

1,072 global ratings

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Jodi Henley

Wonderful book

Reviewed in the United States on October 7, 2023

Verified Purchase

Every recipe I've cooked from this book, including the vegetables, has turned out well. Very easy to use and delicious.

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AP

Good Chinese cookbook

Reviewed in the United States on August 7, 2023

Verified Purchase

I'm a novice to Chinese cooking and I've found many cooking techniques in the book that I've adopted into everyday cooking. I've only done a handful or so of the recipes, but have enjoyed all of them. The poached chicken recipe is one of my favorites.

3 people found this helpful

Helpful

Lovely book, but hard to work with

Reviewed in the United States on April 24, 2013

Verified Purchase

There are beautiful, traditional Chinese recipes in this book. They are not difficult to recreate and as the front cover says, they are simple. And I agree with that. But the book is definitely not as easy to use as it could be--at least not for me:

The chapters are divided by food type or main ingredient: Cold salad-type dishes; soups; dumplings; or tofu, meat, chicken, rice, leafy greens, root veggies, etc. My consternation arises from the fact that I have to search into the recipe itself in order to learn if the recipe uses stir-fry, braise, or another cooking technique. It is tiresome when I'm specifically looking for a stir-fry recipe. It would have been so easy to say right up front that a recipe is a stir-fry or a braise. It would have been even easier to add the cooking technique to the index. I couldn't knock the book more than a star though, because sometimes the cooking technique is included in the title, or the chapter itself tells the cooking technique (for instance "Soups"). But, if you are looking for a chicken stir-fry, you are going to have to look through the whole darn chapter, because you will find a braise, followed by a stir-fry, followed by another braise... I especially have this issue with the chapters on Meat, Chicken, Fish & Seafood, all the vegetables,

Don't think that because of the title you will find a lot of recipes for rice--you won't! There are other books available that do a much better job on cooking all the different types of rice. (My favorite for rice is "Seductions of Rice".)

But the noodle chapter is well-done and I'm thoroughly enjoying cooking my way through that chapter.

And if you have other Chinese cookbooks, you will likely find recipes that are already familiar to you. The chapter of "Basics" is very basic and probably won't be anything you've not seen before. But there is one recipe tucked in there that is very worthwhile, and that is a recipe for "Sweet Aromatic Soy Sauce".

Instructions are a bit hard to follow because very often, some steps are grouped into paragraphs, and your eye must search for the place where you left off.

Pictures are plentiful and well-produced. The book itself is nice looking: Hard-covered, well-bound, nice quality not-to-glossy paper. The index--except for not including cooking techniques--is adequate. Type style and size are readable for readers wearing glasses (or in need of glasses).

25 people found this helpful

Helpful

Liv Martin

Authentic Chinese recipes, easy to follow and fast to make

Reviewed in the United States on February 4, 2020

Verified Purchase

Born and raised in China, I grew up eating Chinese food, and am very picky toward Chinese food in the restaurant because it’s hard to find authentic Chinese restaurant in US, and the authentic ones are always really expensive. This book helped me to cook some authentic Chinese dishes without going to an expensive restaurant.

I cooked three dishes following this book and they turned out amazing. I tried to cook twice cooked pork before following YouTube but it was never as good. This book showed me a better way to prepare the meat(boil for 20 minutes before slicing) and some simple ingredients (fermented black beans) to add to my dish to make it tastes better.

I also like this book for introducing different Chinese sauces and spices so that I know how to use them in a better way. I never know where some sauces are being used and when to put them in, this book showed me a good sequence in using the spices and sauces.

Even I cook a lot and my husband adores my cooking, I learned a lot from this book. This book introduces all the basic Chinese cooking wares(wok, pan, tools for stirring, and knives, etc.), sauces, and spices. I thought I knew a lot about cooking Chinese dishes but after reading this book I realized I was just an outsider. For example, I never was good at cooking mushrooms, but with the help of this book I was able to make a mushroom dish just like what I can get from the restaurant, only with bigger portions. I did not get any new sauces but I didn’t know by using garlic, ginger, and chicken broth the flavor of the mushroom totally came out, and I never knew shiitake mushroom and oyster mushroom is a great combination for a dish. All the ingredients are common and cheap to get but the way to use them makes a big difference. I am really glad this book did not make me to find something hard to get to cook a delicious meal with.

Lastly, most of the dishes in this book are simple but delicious, which can be made with basic sauces and spices from Chinese supermarket. I already have 90% of them, and by adding a few more mentioned in this book I am able to make delicious dishes almost tastes like a good dish from authentic Chinese restaurant.

Update: I have cooked at least ten different dishes (not including the cold dishes) following this book, and the instructions are easy to follow. With the simple ingredients and the order the spices are put into the pan, my cooking has been improved, and the food tastes so much better. It tastes very authentic.

The total time to cook including preparation works is around 20-30 minutes, so it’s also making my cooking really efficient.

153 people found this helpful

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Kindle Customer

Maybe a little fancier than ideal for me

Reviewed in the United States on October 11, 2023

Verified Purchase

I bought this because I wanted high quality recipes for common dishes like Zhajiangmian. But most of the recipes are too complicated for me to ever try. There's probably another Chinese cookbook that would have been better for my purposes.

Reviewed in the United States on June 18, 2023

Verified Purchase

I absolutely love this cookbook and have bought several copies as gifts for friends. If you're looking to learn how to make authentic, homestyle Chinese food, look no further than this book. Fuchsia explains recipes very well and also how to find the right ingredients. I also love the suggested meal pairings. Great photos throughout! A worthy addition to your cooking library.

4 people found this helpful

Helpful

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wts

hit and miss

Reviewed in Singapore on May 9, 2023

Verified Purchase

I learnt a lesson after buying this book....always read the 3 star reviews first. If i had, I might not have purchased this book because as another 3 star reviewer pointed out, most of the recipes in this book are meh. I would go further and say quite a few of the recipes are inedible. Sure, the layout of the book is great, gorgeous photos to accompany each dish, but the actual recipes are hit and miss. quote a few of the recipes use so much black vinegar or chilli that this dish is totally inedible, sour, spicy to the extreme, just YUCK! You feel so cheated. I don't know where the author collected her recipes from and from which region of China but fine dining this is not. more like village cooking, with serious seasoning issues. makes you think u should never trust a foreigner to write a good chinese cookbook. I am Chinese and I'm telling you don't get taken in by the binding or the presentation, the recipes in this book are hit and miss. Do yourself a favor and get another book.

Stephanie Eddy

Fabulous Book

Reviewed in Canada on July 30, 2013

Verified Purchase

I have been building my collection of Chinese cookbooks over the last few years and have often been disappointed with cookbooks claiming to have recipes for Chinese dishes, but what they *really* mean is "Asian Inspired" (think whole chicken breasts with some sort of Asian-like sauce on them). I also have many that have great, authentic recipes that I don't use too often because they rely too heavily on frying or making massive quantities of food.

That's where Fushia's book really shines. The recipes are authentic and delicious with a focus on vegetables and reasonable portions. Every dish that we have tried from it has been extremely flavorful (thanks to her keen interest in Szchuan food) and easy to throw together. I absolutely love the menu section that pairs up dishes so that you don't accidentally choose four dishes that need to be stir-fried in a row.

The tofu section is amazing, I've made most of the dishes from it. So far my favorites are the hot & sour tofu and the tofu with avocado. We eat a mix of veggies, tofu, and meat for most meals and this book works perfectly for us. It doesn't hurt that she has mad talent when it comes to creating balanced and interesting flavors almost effortlessly. One of my favorite books so far!

Other book Recommendations:
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young <-- So far, every dish has been a winner for us

The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan <-- best of the Quick/Americanized books. Lots of simple and delicious dishes

17 people found this helpful

Duane S. J. Whitby

Among one of the best books on Chinese cooking.

Reviewed in Canada on January 2, 2023

Verified Purchase

An great introduction to authentic Chinese cooking with great, easy to prepare dishes. I highly recommend this book to anyone who loves Chinese cooking.

One person found this helpful

adorita

Best Chinese cookbook, including Chinese language ones

Reviewed in Canada on September 11, 2015

Verified Purchase

Great cookbook, authentic without being too intimidating.

Mostly Sichuan cuisine, but also includes popular dishes in all Chinese household. Ingredients are adjusted for international audience. Some dishes such as spinach with fermented tofu would have been a lot better with tong choy, but it is hard to find in many places even with Asian stores. Most of the dishes are very delicious with humble ingredients, some people might be disappointed by the lack of popular Cantonese dishes that rely on fancy ingredients. Most non-Chinese would be surprised that the most Chinese dish is scrambled eggs with tomatoes.

Since it is a home cooking cookbook, most dishes are quick and simple. It also explains the typical Chinese dinner structure with sample menus. The instructions are so easy to follow that even a novice in the kitchen would be able to look like a genius. Definitely a great cookbook to have not only for Chinese food, but also great dishes to save money.

2 people found this helpful

Amazon Customer

Truly wonderful food

Reviewed in Canada on June 24, 2021

Verified Purchase

I went to China for a vacation and fell hopelessly in love with the food. I find these recipes endlessly satisfying and diverse, and I never tire of finding a new to me veggie at the Asian grocery and bringing it home to use in a recipe from this book. Just buy it, go to the Asian grocery, and make yourself some truly wonderful meals.

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