Every grain of rice : simple Chinese home cooking

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Title:

Every grain of rice : simple Chinese home cooking

Author:

Dunlop, Fuchsia, author.

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:

Cooking, Chinese.

Genre:

Cookbooks

Added Author:

Terry, Chris.

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:

Available:*

Library	Call Number	Status
Searching... Bayport Public Library	641.5951 DUN	Searching... Unknown
Searching... Hardwood Creek Library (Forest Lake)	641.5951 DUN	Searching... Unknown
Searching... Oakdale Library	641.5951 DUN	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.5951 DUN	Searching... Unknown
Searching... Stillwater Public Library	641.5951 DUN	Searching... Unknown
Searching... Wildwood Library (Mahtomedi)	641.5951 DUN	Searching... Unknown

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Summary

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.

Author Notes

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Introduction	p. 7
Basics	p. 10
Cold Dishes	p. 32
Tofu	p. 74
Meat	p. 92
Chicken & Eggs	p. 112
Fish & Seafood	p. 134
Beans & Peas	p. 148
Leafy Greens	p. 166
Garlic & Chives	p. 198
Eggplant, Peppers & Squashes	p. 208
Root Vegetables	p. 224
Mushrooms	p. 230
Soups	p. 238
Rice	p. 252
Noodles	p. 266
Dumplings	p. 290
Stocks, Preserves & Other Essentials	p. 316
Glossary	p. 326
Acknowledgments	p. 346
Index	p. 347

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