Every Grain of Rice

Every Grain of Rice

Fuchsia Dunlop
153 recipes
Published by
Bloomsbury Publishing Plc
Chris Terry

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. 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. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike. 'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant.' –Jamie Oliver 'Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way.' –Heston Blumenthal

In this book

  1. Introduction
  2. Basics
  3. Magic ingredients
  4. Kitchen equipment
  5. Cutting
  6. Basic preparation
  7. Basic cooking techniques
  8. Cold dishes
  9. Tofu
  10. Meat
  11. Chicken and eggs
  12. Fish and seafood
  13. Beans and peas
  14. Leafy greens
  15. Garlic and chives
  16. Aubergines, peppers and squashes
  17. Root vegetables
  18. Mushrooms
  19. Soups
  20. Rice
  21. Noodles
  22. Dumplings
  23. Stocks, preserves and other essentials

Recipes in Every Grain of Rice

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