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.
Rezensionen / Stimmen
Delicious and authentic Chinese food made clear, easy and accessible. Brilliant -- Jamie Oliver A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous * Observer Food Monthly * Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden * Independent * The best writer on Chinese food in the West * Sunday Telegraph * Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way -- Heston Blumenthal Focusing on what Chinese people eat at home, Dunlop offers healthy, cost-conscious and delicious recipes that are easy enough to make midweek * Waitrose Magazine *
Sprache
Verlagsort
Illustrationen
Colour Illustrations throughout
Maße
Höhe: 260 mm
Breite: 200 mm
Dicke: 38 mm
Gewicht
ISBN-13
978-1-4088-0252-6 (9781408802526)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper.
www.fuchsiadunlop.com / @fuchsiadunlop
