The recipes are designed to be "ridiculously easy to make," often requiring only a few ingredients and streamlined steps suitable for busy weeknights.
Includes a comprehensive guide to key seasonings, "magic ingredients," and fundamental techniques like stir-frying and steaming.
Provides a helpful glossary of essential sauces and spices in both English and Chinese. Author Background Every Grain of Rice: Simple Chinese Home Cooking
Features nearly 150 recipes covering categories like leafy greens, root vegetables, tofu, dumplings, and noodles.
Every Grain of Rice: Simple Chinese Home Cooking (2012) is a James Beard Award-winning cookbook by Fuchsia Dunlop that focuses on the healthy, vibrant, and accessible world of Chinese home cooking. Key Philosophy and Focus The recipes are designed to be "ridiculously easy
The book serves as both a recipe collection and a foundational guide for beginners and connoisseurs alike.
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine. She is internationally renowned for her ability to translate authentic Chinese flavors into recipes that are approachable for home cooks without losing their traditional essence. Where to Buy Fuchsia Dunlop was the first Westerner to train
Notable recipes include stir-fried potato slivers with chili pepper, "pock-marked old woman's beancurd" (Mapo Tofu), vegetarian "Gong Bao Chicken," and "emergency late-night noodles".