Every Grain of Rice: Simple Chinese Home Cooking


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“A home cook’s cookbook…[Every Grain of Rice] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
Max Falkowitz, Serious Eats

“[A] workhorse of a book for everyday Chinese cooking…There are so many treasures in here, you can hardly go wrong.”
T. Susan Chang, Boston Globe

“The diversity of the dishes―and their simplicity―makes this a remarkable book.”
Jenn Garbee, LA Weekly

“Masterly…a non-stop parade of easy-to-execute dishes.”
William Grimes, New York Times Book Review

“Fascinating…brimming with important information…. Trust me, this is gold!”
Mission Food

“Rare is the cookbook that straddles scholarship and ease, and to convey it with clarity makes Dunlop the preeminent English-language authority on Chinese cooking, maybe ever.”
Kevin Pang, AV Club

“Fuchsia has a rare ability to convey an encyclopedia knowledge of Chinese cuisine in a compelling and totally delicious way.”
Heston Blumenthal, author of The Fat Duck Cookbook and Heston Blumenthal at Home

About the Author

Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.


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