Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop
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Simple firm tofu salad (page 44)
from Every Grain of Rice: Simple Chinese Home Cooking Every Grain of Rice by Fuchsia Dunlop
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Reviews about Recipes in this Book
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Twice-cooked Swiss chard (Hui guo niu pi cai)
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Serious Eats
Once again, everything was on point. The chard was deeply savory, with a hint of spice from the chilli bean paste. You could use this sauce for any manner of vegetables or leafy greens.
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- ISBN 10 140880252X
- ISBN 13 9781408802526
- Linked ISBNs
- 9780393089042 Hardcover (United States) 2/4/2013
- 9780393241211 eBook (United States) 2/4/2013
- Published Jun 07 2012
- Format Hardcover
- Page Count 352
- Language English
- Countries United Kingdom
- Publisher Bloomsbury UK
Publishers Text
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.
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- Every Grain of Rice: Simple Chinese Home Cooking
- Every Grain of Rice: Simple Chinese Home Cooking
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- Land of Fish and Rice: Recipes from the Culinary Heart of China
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- Land of Plenty: A Treasury of Authentic Sichuan Cooking
- Revolutionary Chinese Cookbook: Recipes from Hunan Province
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- Sichuan Cookery
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