Every Grain of Rice 양장본 Hardcover (Simple Chinese Home Cooking)
Fuchsia Dunlop (Author) | Bloomsbury USA
50,360원 | 20120607 | 9781408802526
Fuchsia Dunlop has been acclaimed as the West's greatest writer on Chinese food. Not only does she write brilliantly, but her expertise is undisputed. 'Every Grain of Rice' offers traditional dishes that are adaptable, healthy and startlingly tasty. This is not an imitation of restaurant-style food - it's authentic home cooking.
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 theFinancial Times, theNew Yorkerand theObserver, among others. Her previous books include the award-winningSichuan CookeryandShark's Fin and Sichuan Pepper. Her cookbookEvery Grain of Riceis published by Bloomsbury in June 2012.www.fuchsiadunlop.com / @fuchsiadunlop
Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. She speaks, reads and writes fluent Mandarin, and has trained as a chef in the Sichuanese capital, Chengdu. She is the prize-winning author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in Chinaand two critically-acclaimed Chinese cookery books, Sichuan Cookery and Revolutionary Chinese Cookbookas well as writing for publications including the Financial Timesand the New Yorker. She lives in London.
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 Yorkerand the Observer, among others. Her previous books include the award-winning Sichuan Cookeryand Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop
Fuchsia Dunlop has been acclaimed as the West's greatest writer on Chinese food. Not only does she write brilliantly, but her expertise is undisputed. Every Grain of Rice offers traditional dishes that are adaptable, healthy and startlingly tasty. This is not an imitation of restaurant-style food - it's authentic home cooking.The recipes inEvery Grain of Riceinclude meat and fish dishes, as well as many recipes where vegetables play the starring role. Try your hand at stir-fried water spinach with garlic, chickpeas with carrot and cumin, chicken and chestnut stew, spicy beef and celery salad, red-braised pork belly, steamed sea bass with ginger and spring onion - or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles.Fuchsia offers a comprehensive how-to of this kind of cooking, allowing you to develop your own approach to this varied cuisine. She explains how to identify specialist ingredients (and what you can substitute them with), explains classic cooking techniques, and describes the 'magic ingredients', like soy sauce or chilli bean paste, that can transform modest dishes into flavoursome delicacies. With stunning photography and Fuchsia's own witty, anecdotal introduction to the culture of Chinese home cooking, this is the go-to book for beginners and connoisseurs alike.
Fuchsia Dunlop has been acclaimed as the West's greatest writer on Chinese food. Not only does she write brilliantly, but her expertise is undisputed. For this book, she has travelled to every corner of the country to discover the most delicious dishes that she can find. She shows that traditional Chinese cookery is adaptable, healthy and startlingly tasty. Perfect, in fact, for the modern home cook.Fuchsia offers a comprehensive how-to of Chinese cooking for both the uninitiated and the more experienced cook, explaining how to identify specialist ingredients (and what you can substitute them with), outlining classic cooking techniques, and describing the 'magic ingredients', like soy sauce or chilli bean paste, which transform modest dishes into flavoursome delicacies. The recipes inEvery Grain of Riceinclude meat and fish dishes, as well as many recipes where vegetables play the starring role. Try your hand at stir-fried water spinach with garlic, chickpeas with carrot and cumin, chicken and chestnut stew, spicy beef and celery salad, red-braised pork belly, steamed sea bass with ginger and spring onion - or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles.With stunning photography and Fuchsia's own witty, anecdotal introduction to Chinese culture and the history of its cuisine, this is the go-to book for beginners and connoisseurs alike.
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 Riceis 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 sam 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 #145;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.
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 sam 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.
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 Riceis 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 sam 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.
Fuchsia Dunlop trained as a chef at China's leading cookingschool and is internationally renowned for her delicious recipes and brilliantwriting 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 thestarring role. Try your hand at blanched choy sam with sizzling oil, Hangzhoubroad beans with ham, pock-marked old woman's beancurd or steamed chicken withshiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia'semergency late-night noodles. Many of the recipes require few ingredients andare 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 intowonderful delicacies. With stunning photography and clear instructions, this isan essential volume for beginners and connoisseurs alike.
Fuchsia is one of the most respected writers in her field - Sichuan Cookery was voted one of the top ten best ever cookbooks by the Guardian's panel of experts in 2010Sichuan Cookery won the Jeremy Round Award for Best First Book; Shark's Fin and Sichuan Pepper won both the Jane Grigson Award in the US and the Kate Whitman Award in the UK. Fuchsia is also an award-winning journalistPublication coincides with Chinese New Year (23 Jan)
'A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous'
Delicious and authentic Chinese food made clear, easy and accessible. Brilliant.
'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden'
'Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way'
'The best writer in the West ... on Chinese food'
A ground-breaking introduction to Chinese home cooking
A ground-breaking, simple and comprehensive introduction to Chinese regional cooking
