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Land of Fish and Rice: Recipes from the Culinary Heart of China Hardcover – October 18, 2016

by Fuchsia Dunlop (Author)

4.7 293 ratings

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2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. 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. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

116 photographs

Print length

368 pages
Language

English
Publisher

W. W. Norton & Company
Publication date

October 18, 2016
Dimensions

7.8 x 1.4 x 10 inches
ISBN-10

0393254380
ISBN-13

978-0393254389
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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

"In Land of Fish and Rice, Fuchsia distills her characteristic in-depth studies (she's a cook who learns by doing) into easy-going and understated prose and inspiringly simple recipes that really work."
― J. Kenji López-Alt, New York Times-bestselling author of The Food Lab

"In Land of Fish and Rice Fuchsia Dunlop introduces us to the little-known region south of the Yangtze River, its long and deep influence on Chinese gastronomy, and its surprisingly subtle, refreshing flavors. Land of Fish and Rice is authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table."
― Harold McGee, James Beard Award-Winning author of On Food and Cooking: The Science and Lore of the Kitchen

"Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks."
― Alice Waters, Owner, Chez Panisse Restaurant and author of The Art of Simple Food

"Fuchsia Dunlop’s homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insider’s culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus."
― Grace Young, author of Stir-Frying to the Sky’s Edge and Wisdom of the Chinese Kitchen

"This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too."
― Claudia Roden, author of The New Book of Middle Eastern Food

"This beautiful book spoke to me personally. My parents were from “South of the Yangtze” and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners."
― Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San Francisco

"Cookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This year may be different. . . . For her latest, Ms. Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid-1990s, dives deep into the balanced flavors of Jiangnan. These are recipes to bring out the optimal flavors of the ingredients, and Ms. Dunlop’s approachable instructions bring readers closer to success."
― New York Times--Best Cookbooks of Fall 2016

"Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine―and now revealed to us."
― Wall Street Journal

"An exquisite and marvelously detailed work. With many of these dishes, their brilliance lies in their minimalism. So far, every recipe I’ve tried consists of relatively few ingredients, which, when combined, sparkle with flavour. "
― Samuel Fromartz, The Washington Post

"Another masterpiece from one of my favorite authors. Dunlop is a gifted writer with intriguing recipes that work. I have every one of her titles and if the woman wrote a book about how to stir a pot of water, I would buy it. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else. . . this author is a treasure. "
― Eat Your Books

"Dunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver. . . . Spectacular."
― Susan T. Chang, The Level Teaspoon Podcast

"Land of Fish and Rice closes on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she “could never do justice to their extraordinary culinary tradition.” Fortunately for us, she is mistaken."
― Diane Leach, Popmatters.com

"Dunlop’s prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple. . . . You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible."
― Los Angeles Times

"Dunlop shines a spotlight on the Jiangnan region…a worthy addition to a home cook’s collection."
― San Francisco Chronicle

"You can’t find a Chinese food cookbook with shorter ingredients lists than this one has―a welcome surprise for the genre."
― Washington Post

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Product details

Publisher ‏ : ‎ W. W. Norton & Company; 1st edition (October 18, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 0393254380
ISBN-13 ‏ : ‎ 978-0393254389
Item Weight ‏ : ‎ 2.8 pounds
Dimensions ‏ : ‎ 7.8 x 1.4 x 10 inches

Best Sellers Rank: #92,337 in Books (See Top 100 in Books)
- #46 in Chinese Cooking, Food & Wine

Customer Reviews:
4.7 293 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

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4.7 out of 5

293 global ratings

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This Hangzhou family approves

Reviewed in the United States on September 23, 2023

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Growing up, I always ate Jiangnan-style dishes that my mom made daily. This book helps me reconnect with those dishes that I never bothered to learn from my mom when I was younger. Also teaches some dishes that I love that she doesn’t even know how to make! My mom even took a look at the book last time she was over. She assumed it wouldn’t be very good because it was written by a foreigner, but she was pleasantly surprised!

The flavors in this book are lighter and more subtle than what most Americans think “Chinese” flavors are. But I’m guessing if you’re thinking about buying this book, you already know that. I sometimes compare Hangzhou cuisine to Japanese cuisine because it values the inherent flavor of fresh and seasonal ingredients instead of covering it up in thick sauces, and the rest of the Jiangnan area is similar too. I have yet to find another better English cookbook for this regional cuisine (though I would totally buy a HangBang-specific cookbook in English if someone writes one!)

One person found this helpful

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CUinChengdu

I Love This Book!

Reviewed in the United States on December 15, 2022

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When I last visited Sichuan, China, I carried my copy of Ms Dunlop's, "land of plenty". In it, I kept a journal of every dish I encountered faced by her recipe. It has become a treasured memory of my 2011 trip.

More than a decade later, "Land of Fish and Rice" has again stirred my desire to return to China, accompanied by this wonderful book.

Every recipe reminds me of my childhood. I love how Ms Dunlop has generously provided suggested alternatives to potentially difficult to find ingredients.

Speaking directly to Ms Dunlop, I say, thank you so much for your hard work and diligence in bringing more authentic Chinese cuisine into my heart here in the United States of America.

I invite you, the Reader, to buy this book, open your heart, and experience for yourself a little piece of the Land of Plenty.

6 people found this helpful

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Hedglin

A visual stunner, but flavors more suitable for the Advanced Chinese Foodie

Reviewed in the United States on January 2, 2017

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I lived in China for several years, and grew to love the food. Since I returned to the US, I've been chasing down cookbooks to help me recreate the authentic tastes of my favorite nibbles from China. I thoroughly enjoy Fuchsia Dunlop's enthusiasm for Chinese cuisine, and I own all her books. This is an interesting addition, but not my favorite for a few reasons.

Firstly, the good: the food photography, as well as the general design of the book, is stunning. This would make a lovely gift for a Chinese food lover, even if one never cooks any of the recipes. As Fuchsia Dunlop has become more famous, the budget (and resulting visual quality) of her cookbooks has increased dramatically. This one's definitely a visual stunner, her best yet. The writing is classic Dunlop, as well--a mix of chatty anecdotes from her travels, well-placed historical tidbits, and practical tips on additions and substitutions. Most recipes I've tried are clear, though of course it helps if one is at least generally familiar with the tastes of authentic Jiangnan cuisine (the area around the lower Yangtze, including Shanghai, Zhejiang and Jiangsu provinces). Orange mandarin chicken stir-fry, this is not.

Which leads me to the main drawback of the book: taste-wise and recipe-wise, this is probably one of her less accessible books for Western readers. When done well, Jiangnan cuisine is light but flavorful, often seafood-focused--a midpoint between the bold and hearty tastes of Northern Chinese cuisine, and the ultra-light and delicate tastes of Southern Chinese food. However, when done badly, it can be bland, oily, sugary and strange to the Western palate. Dunlop chooses her recipes carefully, providing both choices that are easily palatable to Westerners as well as more challenging classics within the Jiangnan culinary canon. That being said, there were just fewer recipes that I can add to my everyday repertoire from this book, versus her other books. Many include Chinese pickles, preserved meats, freshwater fishes, and less-common ingredients such as goose, snow vegetable, and chayote.

It's a solid choice for hardcore China foodies who want to expand their culinary repertoire; however, most of us will not be using this as a day-to-day cookbook. If you're looking for workhorse everyday Chinese favorites, choose Dunlop's Every Grain of Rice instead. If you want to stretch your Chinese tastebuds in a way that will probably offer more recipes to the average Westerner's liking, try her Hunanese book The Revolutionary Chinese Cookbook. Favorite recipes from this book included: green bok choy with dried shrimp, West Lake fish in vinegar sauce, oil-exploded shrimp, and Hangzhou sweet-and-sour pork.

186 people found this helpful

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A customer

Another winner by Fuchsia Dunlop

Reviewed in the United States on June 27, 2018

Verified Purchase

I tried Golden Scrambled Eggs with Shrimp today and loved it. The recipe involves a very short list of simple and accessible ingredients that I have cooked with countless of times. Yet, with simple twists in the cooking method, which Fuchsia describes in her exceedingly clear and straightforward style, I was able to turn ordinary materials into something special.

I own every book by Fuchsia and have deep respect and appreciation for what she has done to spread the knowledge of Chinese cuisine. I am from China and now live in the United States. I am most proud of the Chinese cuisine which I do not think is well understood and appreciated outside China. I recently visited in China and spent some time in several major book stores checking out Chinese cookbooks. Most of the cookbooks I saw aim for quick and easy recipes; many have step wise pictures. I assume these are helpful books for busy people looking for something easy to follow. However, if you want to learn what the truly amazing Chinese food is like, Fuchsia's books are among the top choices. She really gets it. She is highly skilled at talking about Chinese food concepts and terms that do not have anything equivalent in the English world.

I look forward to cooking through this and her other books.

23 people found this helpful

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sup

Holds its own with the best Chinese-language sources

Reviewed in the United States on January 6, 2021

Verified Purchase

I mostly cook from Chinese language sources and just wanted to mention that (like all of all of her cookbooks) this book doesn't give up even one little bit of quality just because it's in English. It's as faithful and loving a guide to Jiangnan food as I could ever imagine or hope for. Would give it a hundred stars if I could.

Also like her other cookbooks, the recipes are spot on and turn out great results.

Just like any cuisine, if you're new to this regional Chinese style then you may need to spend some time learning the techniques and flavors - since high quality examples can be very hard to find in western Chinese restaurants unless you already know what you're looking for.

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Jeff Andover Cook

A sublime book

Reviewed in the United Kingdom on September 1, 2023

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You can taste the food in the pictures and the words ensure you can make it.

PA

Delicious recipes, authentic and well-researched

Reviewed in Australia on September 29, 2021

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I bought this book because my partner was born near Shanghai, and we were looking to recreate some of her favourite recipes. She was delighted with the breadth of nostalgic and familiar dishes - she ended up showing the book to friend also from the region, and they spent a good half hour bubbling and chatting over how fun and interesting it was to see their favourite childhood dishes written down in such a detailed and accessible way.

Fuchsia Dunlop has done her research. It's a book that is definitely tailored towards Westerners, and the reason I say that is because it includes methods for some things that would be so ubiquitous to a Shanghai native that they barely warrant being written down, such as methods for plain congee or stir-fried greens - the equivalent would be an English cookbook with recipes for grilled cheese sandwiches or fish and chips. This is far from a criticism - very often it feels like regional cookbooks jump too readily to include only dishes that are exotic, unusual or challenging. The book is enormously accessible to anyone even if they have no background in Chinese cooking, and for that includes some basic building blocks that can you can use as a jumping off point into more unfamiliar territory.

That isn't to say that the book doesn't have complex recipes - it runs the full gamut from half hour quick suppers to make-ahead dinner party showstoppers (or 'kung fu' recipes).

Everything I've made so far has been delicious and very-well received. I made hong shao rou for a Nanjing native and was told that my dish was 'as good as mum used to make it' - which I think is about the highest form of praise a chef can get.

It also includes a lot of detail and history on each dish and the food photography is gorgeous. Highly recommended.

Claudio

Fuchsia Dunlop sforna un altro capolavoro

Reviewed in Italy on October 20, 2017

Verified Purchase

Fuchsia Dunlop è da più di quindici anni una autorità indiscussa nel campo della cucina cinese; fin dal suo esordio con la provincia dello Sichuan (Land of Plenty, 2001) si è distinta per lo sforzo di affrontare questo "continente" con approfondimenti su porzioni più ristrette del suo territorio, l'unico modo possibile per non essere superficiali rispetto alla sua ricchezza e alla sua multiformità, spesso inconcepibile per occidentali abituati a classificazioni più rigide e ordinarie (e a giudizi spesso troppo sommari sulla "realtà" cinese).
Neanche questa sua ultima fatica tradisce le aspettative; la regione immensa dello Jiangnan, la porzione del delta a sud dello Yangtze, è ricca di corsi d'acqua dolce e arriva fino al mare. Non solo pesci, riso e ortaggi (oltre l'onnipresente maiale) ne caratterizzano la cucina; domina soprattutto un certo gusto per l'armonia degli accostamenti e per il raffinato bilanciamento delle spezie, quasi sconosciuto ad altre regioni.
Libro perfetto per cura, grafica e qualità fotografica; da segnalare per gli appassionati il capitolo "Dumplings & Snacks".

Se siete veramente interessati alla cucina cinese, la Dunlop è sulla vostra strada.

2 people found this helpful

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Norbert Mergen

Teleurstellend

Reviewed in the Netherlands on December 16, 2022

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De indruk wordt gewekt dat het boek de binnenlanden van China beslaat, dat is niet zo. Het is maar een mager deel.

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kazbo

bought for a present

Reviewed in the United Kingdom on January 28, 2022

Verified Purchase

bought this as a present so not sure if receipiant will like it. I think the book is beautifully presented and has lots of pictures and many photos

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