Every Grain of Rice

Every Grain of Rice

by Fuchsia Dunlop
Original publisher
Bloomsbury
Date of publication
2012
ISBN
0393089045
Buy this book
Recommended by
Susan Low

Susan Low

Food writer

I love good Chinese food but never thought that I’d be able to cook it successfully until I started reading and cooking from Fuchsia Dunlop’s books. I’m a big fan of her other books (especially Sichuan Cooking) but this is the one I find myself returning to again and again, for recipes that are deceptively simple – many have just a handful of ingredients – yet that taste undeniably ‘proper’.

Allan Jenkins

Allan Jenkins

Editor, Observer Food Monthly,

Finest of the third wave of food writers, Dunlop shares her knowledge and travelling lightly. Simply told and shared, this is Chinese cooking as it should be, everyday food as eaten at home by the people and places she introduces. An immensely useful, evocative book. Also a pleasure to read.

Nicola Twilley

Nicola Twilley

Writer

I bought this after travelling to China to report on their refrigeration boom for The New York Times Magazine. I missed the flavours I had tasted while in China, and Dunlop's recipes are simple enough for me to make without too much palaver, but the results still taste authentic.

Jeremy Pang

Jeremy Pang

Founder & Head Chef of School of Wok

Fuschia's achievement as a Western lady, yet to me, true Chinese chef are highly commendable and also well respected in the industry for good reason. Her recipes are modern yet authentic. The book is also beautiful and makes you want to pick it up and enjoy.

Maggie Hoffman

Maggie Hoffman

Food & drink writer

I love every one of Fuchsia Dunlop's books on Chinese cooking, but this one has the advantage of accessibility; these are dishes you can actually make at home.

Marisa Leaf

Marisa Leaf

Founder and co-CEO of Hubbub

A gift from a dear friend, this book just has brilliant brilliant recipes. Makes it possible to recreate some of my favourite dishes at home.

John Becker

John Becker

Food publisher

A corrective to the American view of "Chinese food." Her recipes result in incredibly flavorful, complex, and authentic dishes.

Tim Anderson

Tim Anderson

Chef and food writer

J. Kenji López-Alt

J. Kenji López-Alt

Managing Culinary Director, Serious Eats

Christine McFadden

Christine McFadden

Food writer, cookbook author and cookery teacher

Thomasina Miers

Thomasina Miers

Founder of Wahaca, chef and writer

Killian Fox

Killian Fox

Founder and editor of The Gannet

Molly Wizenberg

Molly Wizenberg

Blogger and cookbook author

John Wilkins

John Wilkins

Emeritus Professor

Bronwen Percival

Bronwen Percival

Buyer

Xanthe Clay

Xanthe Clay

Food writer and Daily Telegraph columnist

Allegra McEvedy

Allegra McEvedy

Chef, writer and broadcaster

Uyen Luu

Uyen Luu

Author and chef

Melissa Clark

Melissa Clark

Food Columnist, The New York Times

Andrew Zimmern

Andrew Zimmern

Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel

Urvashi Roe

Urvashi Roe

Blogger, Owner of The Library Cafe

Jordan Bourke

Jordan Bourke

Irish chef, food stylist and best-selling author

Naomi Knill

Naomi Knill

Food writer

Amy Zhang

Amy Zhang

YouTuber, supper club host and cookbook author