Cover image for Every grain of rice : simple Chinese home cooking
Title:
Every grain of rice : simple Chinese home cooking
ISBN:
9780393089042
Edition:
1st American ed.
Publication Information:
New York : W.W. Norton, 2013.
Physical Description:
351 p. : col. ill. ; 26 cm.
General Note:
Originally published: London : Bloomsbury, 2012.

Includes index.
Contents:
Basics -- Cold dishes -- Tofu -- Meat -- Chicken & eggs -- Fish & seafood -- Beans & peas -- Leafy greens -- Garlic & chives -- Eggplant, peppers & squashes -- Root vegetables -- Mushrooms -- Soups -- Rice -- Noodles -- Dumplings -- Stocks, preserves & other essentials.
Subject Term:
Genre:
Added Author:
Summary:
A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.
Holds:

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On Order

Summary

Summary

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.


Author Notes

Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.


Table of Contents

Introductionp. 7
Basicsp. 10
Cold Dishesp. 32
Tofup. 74
Meatp. 92
Chicken & Eggsp. 112
Fish & Seafoodp. 134
Beans & Peasp. 148
Leafy Greensp. 166
Garlic & Chivesp. 198
Eggplant, Peppers & Squashesp. 208
Root Vegetablesp. 224
Mushroomsp. 230
Soupsp. 238
Ricep. 252
Noodlesp. 266
Dumplingsp. 290
Stocks, Preserves & Other Essentialsp. 316
Glossaryp. 326
Acknowledgmentsp. 346
Indexp. 347