Land of Fish and Rice

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

Produk Detail:

  • Author : Fuchsia Dunlop
  • Publisher : Bloomsbury Publishing
  • Pages : 368 pages
  • ISBN : 1526617854
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOKLand of Fish and Rice

Land of Fish and Rice

Land of Fish and Rice
  • Author : Fuchsia Dunlop
  • Publisher : Bloomsbury Publishing
  • Release : 14 November 2019
GET THIS BOOKLand of Fish and Rice

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries,

Land of Fish and Rice: Recipes from the Culinary Heart of China

Land of Fish and Rice: Recipes from the Culinary Heart of China
  • Author : Fuchsia Dunlop
  • Publisher : W. W. Norton & Company
  • Release : 18 October 2016
GET THIS BOOKLand of Fish and Rice: Recipes from the Culinary Heart of China

2017 Nominee for James Beard Cookbook Award: International 2017 Nominee for IACP Cookbook Award: International The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the

Land of Fish and Rice

Land of Fish and Rice
  • Author : Fuchsia Dunlop
  • Publisher : Bloomsbury Publishing
  • Release : 28 July 2016
GET THIS BOOKLand of Fish and Rice

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken HomThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local

Every Grain of Rice

Every Grain of Rice
  • Author : Fuchsia Dunlop
  • Publisher : Bloomsbury Publishing
  • Release : 14 November 2019
GET THIS BOOKEvery Grain of Rice

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 sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake

The Food of Sichuan

The Food of Sichuan
  • Author : Fuchsia Dunlop
  • Publisher : Bloomsbury Publishing
  • Release : 03 October 2019
GET THIS BOOKThe Food of Sichuan

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of

The Revolutionary Chinese Cookbook

The Revolutionary Chinese Cookbook
  • Author : Fuchsia Dunlop
  • Publisher : Ebury Press
  • Release : 18 August 2022
GET THIS BOOKThe Revolutionary Chinese Cookbook

Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and

Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper
  • Author : Fuchsia Dunlop
  • Publisher : Random House
  • Release : 31 March 2014
GET THIS BOOKShark's Fin and Sichuan Pepper

A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs. The award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions and rabbit heads, to the ovarian fat of the snow frog!

Land of Plenty

Land of Plenty
  • Author : Fuchsia Dunlop
  • Publisher : W. W. Norton
  • Release : 18 August 2022
GET THIS BOOKLand of Plenty

A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

Vegetables Unleashed

Vegetables Unleashed
  • Author : José Andrés,Matt Goulding
  • Publisher : HarperCollins
  • Release : 21 May 2019
GET THIS BOOKVegetables Unleashed

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the

Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer

Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer
  • Author : Matthew Raiford
  • Publisher : The Countryman Press
  • Release : 11 May 2021
GET THIS BOOKBress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer

More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together

All Under Heaven

All Under Heaven
  • Author : Carolyn Phillips
  • Publisher : Unknown Publisher
  • Release : 18 August 2022
GET THIS BOOKAll Under Heaven

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the

Chicken and Rice

Chicken and Rice
  • Author : Shu Han Lee
  • Publisher : Penguin UK
  • Release : 05 May 2016
GET THIS BOOKChicken and Rice

Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home. Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother's sesame oil chicken to ox cheek and venison

The Years of Rice and Salt

The Years of Rice and Salt
  • Author : Kim Stanley Robinson
  • Publisher : Spectra
  • Release : 03 June 2003
GET THIS BOOKThe Years of Rice and Salt

With the same unique vision that brought his now classic Mars trilogy to vivid life, bestselling author Kim Stanley Robinson boldly imagines an alternate history of the last seven hundred years. In his grandest work yet, the acclaimed storyteller constructs a world vastly different from the one we know. . . . “A thoughtful, magisterial alternate history from one of science fiction’s most important writers.”—The New York Times Book Review It is the fourteenth century and one of the most apocalyptic

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release : 20 July 2010
GET THIS BOOKCooking for Geeks

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Sichuan Cookery

Sichuan Cookery
  • Author : Fuchsia Dunlop
  • Publisher : Penguin Books, Limited (UK)
  • Release : 18 August 2022
GET THIS BOOKSichuan Cookery

One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many