Every Grain of Rice by Fuchsia Dunlop

Every Grain of Rice

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 ...

Details Every Grain of Rice

TitleEvery Grain of Rice
Release DateFeb 4th, 2013
PublisherW. W. Norton Company
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Cultural, China

Reviews Every Grain of Rice

  • Will
    I've been recommending this book even since before it came out, and overall, it's really good. The illustrations and glossary are great (some really appetizing photos!), and she includes lots of handy reference pictures, which should really help people who are trying to find the right ingredients, or who want a reference of how certain cuts should look.As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she include...
  • Rui
    I'm a Chinese living abroad and was never allowed in the kitchen while in China. 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"! Not only the title reminds me of the Tang dynasty poem I was forced to recite whenever I have left even one grain of rice in the bowl,the food in it...
  • Lee Broderick
    I get the impression that if this had been written by a TV chef then it would have been called 'How to Cook Chinese' or, perhaps, 'Easy Chinese Cooking'. 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. That book focussed on Hunan cuisine, just as her first, the far more simply titled Sichuan Cookery had...
  • Eddie Watkins
    Found my way to this book this summer after looking for a recipe for eggplant and happening upon fish-fragrant eggplant. The name so intrigued me I read up on it and found out that fish-fragrant derives not from the inclusion of fish in the recipe, but rather from one of the seven categories of flavor in Sichuan cooking. The idea of categories of flavor made my mouth water and I decided then and there I needed to learn more about Chinese cooking ...
  • Frederick
    A fantastic look into Chinese cooking. This book provides clear and concise instructions on Chinese style meals. However, not only though does it provide the recipes, it lists the tools, cutting styles and even basic stock recipes to keep a full Chinese kitchen in your house. I have a Chinese girlfriend and normally she views Western Chinese books as too simple or full of western style recipes. I showed her this and she has read it from cover to ...
  • Deborah Pickstone
    Really excellent and works in practice.
  • Pablo V
    The cook people want to cook and rice and her cook and want to go and cooking the soup and her want to house and her mom and dad eating the food and food good for lunch and the food 🥘
  • Eric
    I never buy cookbooks--recipes are readily available online and a survey can usually give you a number of ideas as to how you might prepare any given dish--but this is a singular exception (outside of the staples). The visuals are very helpful, esp for learning or reviewing the variety of cuts or ingredient reference. This might be unfair, but it might have been nice to provide substitutions or alternatives to the hard to find food stuffs. Otherw...
  • HeatherMarie
    drool.....drool....drool... Trying the short rib and one of the noodle recipes this weekend. Can't wait! ....tried about 5 recipes... All keepers....instructions are very easy to follow and quick to make... Some of the ingredients are hard to source so I just used alternatives... The red braised pork belly was amazing and I was so glad to find a radish recipe that converted my family of radish haters to radish lovers.
  • Amy
    Lekkere recepten maar helaas veel toch niet haalbaar voor een meisje van 23 (die nog thuis woont)! Gelukkig wel wat variaties kunnen bedenken waarvan er één (de kip in zwarte bonensaus) een groot succes was!
  • Sam
    This is my already favorite cookbook, and I've made only a small share of the recipes in the book. Delicious recipes, great tips, many different styles of Chinese cuisine and beautiful photos to show me what my dishes were supposed to look like...
  • Michelle Ardillo
    A fascinating book on Chinese cooking - recipes you can actually tackle at home. The recipe for sizzling greens is alone worth the purchase price.
  • Beth
    As a *serious* cookbook collector, there is a serious gap in my collection - I have no books on Chinese cooking, simply because good ones are strangely rare. I live in a North American city with a huge Chinese influence and have grown up eating not just old fashioned, westernized dishes like chow mein and fried rice but more "authentic" dishes like duck eggs and rice cooked in earthen pots and gratuitous amounts of congee. But whenever I get back...
  • Renee
    This is the other cookbook that I read, literally, from cover to cover. I'm not sure that I've ever done that with a cookbook before.I've read other books about Chinese cooking, my culinary school curriculum included a class on China and I've read various things about Chinese cooking online. None were even close to this book. I used to think that the learning curve for cooking Chinese food was sky high; now I know I can do this.Part of the latter...
  • Lisa
    Dunlop's first love, if I can be so bold to claim, is Sichuanese cuisine, and the recipes in this cookbook have a fair bit of overlap with her excellent Sichuan cookbook, but there's also enough new dishes to keep it interesting. I have all three of her cookbooks, and I love them all, but if I was going to give just one to a friend it would be this one. Her Sichuan cookbook is a close second, but with fewer photos it's perhaps not as welcoming to...
  • Zaynaz
    Having now stocked up my kitchen with a few basics, and cooked several recipes from this book I'm very happy with it. I've always been wary of Chinese cooking after ending up with dishes that don't really resemble the textures or flavours of food I've had in more authentic restaurants. I think my problem was overthinking it. Yes the recipes in this book are often quite simple but that was not a bad thing in my view as it helped me move past the i...
  • Jean
    I like to get cookbooks from the library to find out how useful they are before I decide on buying it. If it only has a few useful recipes I just copy them and return the book. 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. EGOR falls into the latter category.If you're a good cook already or rather an intuitive cook then you probably don't need this book. I'm not an intuitive cook. I ...
  • James
    This is the simpler Chinese cooking that you would eat at home or in a cafeteria setting and not as elaborate as earlier cookbooks tended to be. Very good basic instructions and ingredients list. Includes some modern fusion recipes. I need to check and see what other books are out there but this might replace my copy of Encyclopedia of Chinese Food and Cooking, which a mere 40 years old or so.I also have another issue, recipes are not included in...
  • Lindsey Duncan
    A knowledgeable, inviting and passionate book of Chinese cuisine, this tome offers recipes from the simplest to the more complex, and explains the context both historical and specific for each. It's an educational and entertaining cookbook. Two things struck me in the negative: one, there were more overly basic recipes than I would have liked; and two, like so many of the books I've investigated for Asian region cuisines, it overestimates the eas...
  • Jennifer
    Having lived in 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 food), how it was presented to me, etc. This book hits those memories perfectly. I usually keep library cookbooks for a while, cook from them, see how they will work into my regular eating repertoire. I've had this book out of the library for a week. It took me one day to decide to ...
  • Bruce
    I've gained so much from all of Dunlop's books including this one, so I won't even attempt pretending a neutral review stance.In additional to expanding my knowledge of Chinese regional cooking, the techniques I've picked-up working through her recipes have unexpectedly improved my overall skills in preparing unrelated cuisines.I tend to use "Every Grain of Rice" together with her Hunan and Sichuan books, typically starting a recipe from one of t...
  • Kate Cronin
    This is a great cookbook for anyone who has the time, money and energy to become a serious at-home Chinese cook. I enjoyed reading it and would make one or two of the recipes, but at this point, this wouldn't be a cookbook that I use regularly. At first I thought this was by the same author as Why the Chinese Don't Count Calories: 15 Secrets from a 6,000-Year-Old Food Culture, but it is not. I would recommend this cookbook over that book, this au...
  • Deodand
    Like many others, I borrow recipe books from the library on a trial basis. I will definitely be buying this one. This is exactly what I was looking for in a Chinese cookbook: something below the restaurant-level recipes with 20+ ingredients - just the stuff home cooks make and serve. There was a bit of head-scratching in the Asian supermarket involved on my part, but Dunlop provides plenty of information to help those of us who are shopping in a ...
  • Michelle
    Fantastic! Terrific, much more do-able at home than many Chinese cookbooks, beautiful photography, fascinating and well written reminiscences of where the author ate the recipes. No nutritional info (sigh) but I have to forgive her because of the variability she gives for ingredients (substitutes for what we might not be able to find, etc.) Definitely planning to make a few of these right away, and even more if I can only find smoked tofu. :-)
  • Ryan
    While others may gravitate to her region-specific cookbooks, this book, while taking a more "casual" approach on the surface, has a superior guide to ingredients and knife-skills (with plentiful, clear photos) and more carefully tested and honed recipes. While many of the dishes are the same or slight variants on those present in her other work, this book has made me more confident in my execution of those recipes and in my approach to improvisin...
  • Shira
    This book is fantastic. I am so grateful to any cookbook author who tells you how to shop for the ingredients and SHOWS you what the veggies, labels, and spices look like. I may not have to buy dumplings for my emergency weeknight soup ever again!I cannot wait to make more dishes from this book!Lots of great vegetable recipes that have me eating greens, greens, greens!
  • Flahr
    This book gives me faith in Chinese food as I have never had faith in what I've consumed thus far. Not only are smaller portions possible, they are often served that way. There is variety, ART in the preparation & serving, and it is very much a 'make do with what you've got' sort of cooking. Simple & delicious but can seem very extravagant nonetheless!
  • Scott Cave
    Occasionally you read a cookbook that really revolutionizes how you think about cooking, and helps you understand a kind of food on a level you hadn’t conceived of before. I’m still toddling through the recipes, but just reading Dunlop’s clear and evocative prose has taught me a lot. A great starting point for people interested in Chinese cooking.
  • Whit Mattson
    A beautiful cookbook for those wanting to push their Chinese-inspired cooking into something genuine. The cuisine here is predominately Sichuan, as the author lived in Chengdu, so it's heavy on the heat. The standout piece though is the illustrated pantry, essential for helping the naive try to navigate new ingredients.
  • Kendahl
    Fantastic recipes, easy to follow, excellent glossaries and descriptions for sourcing ingredients/tools, and all-around amazing. The Chinese food this book allows me to cook is top-notch, and tastes far better than any Chinese restaurant in my neighborhood. I can't recommend this highly enough.