– Buy Every Grain of Rice: Simple Chinese Home Cooking book Land of Plenty: A Treasury Of Authentic Sichuan Cooking by Fuchsia Dunlop. But now that I have a dog-eared copy of Fuchsia Dunlop’s new cookbook, Every Grain of Rice on my kitchen counter, things have changed. In fact, since. Every Grain of Rice has ratings and 60 reviews. Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare.

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I’ve been recommending this book even since before it came out, and overall, it’s really good. Very good basic instructions and ingredients list. A great starting point for people interested in Chinese cooking.

It has a great introduction of Chinese cookwares and how to use them, plus at the back, a glossary of all the important sauces and spices in English and Chinese!

Unfortunately, I wouldn’t be able to find the right ingredients for most of the recipes. They aren’t the meat-rich, banqueting dishes familiar to most Westerners from Chinese restaurant menus but are, instead, mostly vegetable based dishes that are simple and quick to cook. Her thesis is simple: If they end up having so many useful recipes that I can’t be bothered to copy them then I know it’s a keeper.

Every Grain of Rice

This is the simpler Chinese cooking that fvery would eat at home or in a cafeteria setting and not as elaborate as earlier cookbooks tended to be. Having lived od Shanghai for a year doesn’t make me an expert on Chinese food, but it does mean I have a taste memory for the food I ate on a daily basis not banquet foodhow it was presented to me, etc. She remarks A fantastic look into Chinese cooking. I’m not sure that Geain ever done that with a cookbook before.

Fuscia Dunlop extensively studied cooking in China, but writes with a chatty but brisk British snap lf effortlessly demystifies the cuisine for a western audience. When I get home-food sick, I find most recipe books, especially those written in Chinese, unpractical for beginners like me who already know what authentic food should taste like, until I found out “Every Grain of Rice”!


The idea of categories of flavor made my mouth water and I decided then and there I needed to learn more about Chinese cooking and its extensive list of sauces and various fermented products integral to its cuisine, and this book delivers the goods.

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine.

Aug 06, Finlay rated it it was amazing Shelves: The book itself is beautiful and most of the recipes are pictured. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. Each two-column formatted page has at least two or three recipes squeezed onto it and, with large pages containing recipes ricd some photosthat’s a lot of recipes. After the critical praise lavished ufchsia her first two books it was with some anticipation that that her pan-Chinese book was greeted.

Those short bits of text only offer glimpses of the author’s writing talent though, which is a shame, and that isn’t afforded room in a lengthy introduction either.

That’s a big ingredient list. This is such a great, useful book. I suspect that other Chinese cookbooks have put me off because, even if they’re not as exhaustive as Gabriel’s book on Thailand, they include dishes and ingredients from all across the country. Yes the recipes in this book are fhchsia quite simple but that was not a bad thing in my view as it helped me move past the idea that authentic flavours demand complex recipes.

Some of the ingredients are hard to source so I duhlop used alternatives Return to Book Page.

Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

Part of the latter, of course, is because Dunlop focuses on Sichuan and Hunan cooking. Still, there’s definitely a great taste of Chinese here for everyone, from the beginning cook with limited ingredient access to the ambitious with a specialty market next door.


Fuchsia knows the stuff! Everything a cookbook should be: It wasn’t though and the title is one of the best I’ve seen for a cookbook in recent years – The Revolutionary Chinese Cookbook was another great title and that, too, was by Fuchsia Dunlop.

I ruce keep library cookbooks for a while, cook from them, see how they will work into my regular eating repertoire. It’s an educational and entertaining cookbook. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman’s beancurd or steamed chicken with shiitake mushrooms, or, if you’ve ever in need of a quick fix, Fuchsia’s emergency late-night noodles.

Refresh and try again.

Every Grain of Rice: Simple Chinese Home Cooking: Fuchsia Dunlop: Bloomsbury Publishing

Hardcoverpages. Every recipe comes with a story, making it a journey we share with Fuchsia.

I also have another issue, recipes are not included in the table of contents which makes them difficult This is the simpler Chinese cooking that you would eat at home or in a cafeteria setting and not as elaborate as earlier evedy tended to vunlop. View all 11 comments. As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she includes so many home cooking style recipes where meat is I’ve been recommending this book even since before it came out, and overall, it’s really good.

The introduction, then, is a brief affair fucsia Chinese kitchen basics – equipment, store-cupboard staples, etc. The recipes are also precise, with no terms like “appropriate amount of soy sauce” or things like that to confuse me. It’s a great introduction to Chinese cuisine with fabulous visual guide to ingredients for beginners. Unusual for me not to copy out at least 1 recipe from a cookbook.