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Every Grain of Rice: Simple Chinese Home Cooking, by Fuchsia Dunlop
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2014 James Beard Award Winner in the International Category
“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. 150 color photographss
- Sales Rank: #19931 in Books
- Brand: Dunlop, Fuchsia
- Published on: 2013-02-04
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.40" w x 7.80" l, 2.70 pounds
- Binding: Hardcover
- 352 pages
Review
“It's a home cook's cookbook, and it 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: New York)
“[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.
Most helpful customer reviews
124 of 133 people found the following review helpful.
I was worried at first, but she pulled it off
By Daniel Byrd
I'm a pretty big fan of Fuchsias, having discovered her cookbooks when going through some nasty chinese food withdrawals in Texas after a move from NYC. Having been a chef, and not finding the Chinese food I craved, I set out to create, myself, what I needed. Ms Dunlop's books were by far above and beyond the other books I tried. Unlike most people, I preferred her second book Revolutionary chinese cookbook (Hunan recipes) over Land of Plenty (Sichuan), and when her first new book in seven years was coming out I pre-ordered it asap. It arrived two weeks before its release date (!) and I opened it up to...a recipe I already knew??
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.
122 of 131 people found the following review helpful.
I wanted to love this book, but...
By Rebecca
I am a long-time Dunlop fan (my "Land of Plenty" is falling apart at this point). Given how much I adore her Sichuan and Hunan cookbooks, I really, really wanted to love this book -- I literally ordered it within five minutes of knowing about its existence! Having explored this book for the last couple of weeks, however, I am very sad to admit that I feel quite "meh" about it.
Most obviously (and as other reviewers have already pointed out), many recipes are repetitions or variants of those contained in her previous books. While this might make the book more complete as a stand-alone cookbook, it gets quite tedious for those of us with complete Dunlop collections.
This book has some minor annoyances, including weight measurements for small amounts of peanuts, ginger, etc. -- I find the teaspoon/tablespoon/ballpark approach from her previous books far more practical. Also, some directions are quite strange: wilting spinach before stir-frying seemed like an interesting idea, but yielded no practical difference (in my opinion).
More disturbingly, I have found that many of the dishes in this book just don't taste that good and/or are very uninteresting. Out of the dishes I've cooked from this book so far, I'd say that about 40% were "meh" (required additional soy sauce/vinegar/sesame oil/chicken powder to be palatable -- probably wouldn't cook them again), 40% were "alright" (will cook them once in a while), and only 20% were "great" (loved it -- will add to my list of frequently repeated favorites). In contrast, I would put the breakdown for Dunlop's other cookbooks at about 5% "meh", 25% "alright" and 70% "great". For your information, the smoked tofu with celery and peanuts, cold chicken with a spicy Sichuanese sauce, tiger salad, stir-fried tofu with black beans and chili, stir-fried oyster and shiitake mushrooms with garlic and spicy buckwheat noodles all fell into the "meh" category for me. The clay bowl chicken and the stir-fried oyster mushrooms with chicken (with some extra chicken powder) fell into the "great" category. Also, everything with fermented tofu was "great" to me, but that's because... well... fermented tofu!
Given that Dunlop is a very accomplished cook, I can only speculate in what went wrong here. I think that one reason could be that this book relies quite significantly on subtle flavors of natural ingredients, and a lot of the produce for sale in the US is just not that flavorful. If the produce generally available in the UK is of higher quality and her recipes are calibrated to that, then maybe that could account for the poor results in my kitchen.
Finally, I thought I noticed a slight skew toward things like celery and bell peppers and away from things like bitter melon (my favorite vegetable!), but I realize that things like these are 100% a matter of personal preferences!
On the whole, I give "Every Grain of Rice" three stars. If this was Dunlop's only book (so that the repetitions wouldn't be an issue), then maybe I would have given it four.
76 of 83 people found the following review helpful.
Best Chinese cookbook I've ever seen
By Howard
First, a little background on me--I'm Chinese American. I grew up in Los Angeles in an immigrant household eating a lot of Chinese food, and being exposed to lots of different Chinese food. I've taken many trips to China, and I absolutely love eating and cooking Chinese food. I probably have no less than 10 Chinese cookbooks (well maybe fewer as I've gotten rid of a bunch over the years), and I've continued to hunt for a great one. Well, this is it--this is a fantastic book filled with a variety of recipes, ranging from highly classic dishes to more modern ones (e.g., tofu with avocado? (it's delicious))
What separates this book from many other Chinese cookbooks are what's beyond the recipes. There's what I call a glossary in the back with a comprehensive set of ingredients, sauces (sometimes specific brands to buy) with detailed descriptions. Also, many recipes have suggested variations. I also really enjoy some of the background/stories on some of the recipes (e.g., some were highly extolled by current chefs)
What this isn't is a broad survey of Chinese cuisine, but there are so many recipes that are simple and delicious. I must have marked/tabbed so many recipes for cooking!
Enjoy! Another great book from Fuchsia Dunlop!
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