“A James Beard Award Winner
One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs
"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.
Details e-Book Every Grain of Rice: Simple Chinese Home Cooking
🗸 Author(s): Fuchsia Dunlop
🗸 Title: Every Grain of Rice: Simple Chinese Home Cooking
🗸 Rating : 3.5 from 5 stars (6 reviews)
🗸 Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
🗸 Supported Devices: Android, iOS, MacOS, PC and Amazon Kindle
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Readers' opinions about Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop
This is a book I'll cherish and recommend to everyone. It touched my soul and made me reflect on life's profound mysteries.
I must confess, this book made me shed tears like never before. The themes of love, loss, and resilience struck a chord with my soul. It was an emotional journey I'm grateful to have taken.
The plot twists were executed masterfully. I was left gasping at every unexpected turn, and the suspense kept me on edge throughout. Bravo to the author for keeping me guessing.