Save Big On Open-Box & Used Products: Buy "Every Grain of Rice: Simple Chinese Home Cooking” from Amazon Open-Box & Used and save 38% off the $35.00 list price. Product is eligible for Amazon's 30-day returns policy and Prime or FREE Shipping. See all offers from Amazon Open-Box & Used.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Every Grain of Rice: Simple Chinese Home Cooking Hardcover – February 4, 2013
|New from||Used from|
A Guide to Collecting Cookbooks
Humble cookbooks have become highly desirable in the book collecting world. Learn more on AbeBooks.com.
Frequently bought together
Customers who bought this item also bought
Special offers and product promotions
“[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 - Los Angeles 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)
About the Author
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
General Tso's chicken, on page 122, I didn't need. First of all it's already on page 120 of Revolutionary, and I know it by heart, having cooked it about eight times a year for years. The next recipe I see is Pock-Marked Old Woman's Tofu...Hmm, I know that one too. It's on page 313 of Land of Plenty. Then I read the introduction and she's retelling a story that's in her memoir Shark's fin and Sichuan pepper! Damn, her third cookbook is a greatest hits?
Not quiet. I was shocked at first, but the Pock-Marked tofu was a new vegetarian version, the book is a lot thicker than the last two (and I needed to dig more, I guess), and her General Tso's chicken is so good, it's ok to publish it twice. She noted in the end of her memoir she was thinking of going vegetarian, and a lot of these recipes are light on meat, or none at all. But the main emphases in this book are on lighter, healthier, more cost effective Chinese recipes, not on her own personal diet.
I've already cooked a few recipes, and have read a bunch more, I'm impressed. A lot of work has gone into this book. My only complaint is I've had trouble finding some of her ingredients here, even when I wrote down the English and Chinese names of what I needed, and asked for help from my local huge Chinese grocery store. But her list is a British version of Chinese ingredients that I'm looking for in Texas...I'll make up what I can't find (read Melissa Clark's cookbooks for the fine art of making it up as you go along). Well done, Fuchsia, you've impressed me again.
All three of the books are wonderful, but this one is the best. I love her point of view and as someone who lived in China for many, many years, even living in Chengdu at the same time as Ms. Dunlop and eating at the same restaurants as she mentions in her book (the Bamboo Bar was indeed a great restaurant), I can relate to what she says about Chinese cuisine. I also trust her opinion and recipes.
If you can afford all three, buy them all. They are all worth it.
(Most) ingredients are easy enough to get, which is important to me too (in NZ). If your thinking about this book, but know nothing of her style, check out her website, and try the recipes on it first.
I would add that i'm vegetarian and my partner is not, and this wonderful cookbook has plenty of recipes to keep everyone happy.