Every Grain of Rice (Classic Cookbook by Fuchsia Dunlop)

Every Grain of Rice (Classic Cookbook by Fuchsia Dunlop)Since completing an advanced cooking degree in China in the 1990s, Fuchsia Dunlop has written meticulously researched, authoritative cookbooks on the foods of Sichuan, Hunan and Jiangnan, teaching home cooks and chefs alike the intricacies of those cuisines. Master the recipes in those books and you could open your own regional Chinese restaurant. But Fuchsia has also turned her attention to Simple Chinese Home Cooking, which is the subtitle of her

we are celebrating by adding it to our shop as a Classic

the problem with five spice powder is the same as with any ground spice—it loses its flavor over time

which are better for the environment

which generally has little to no oil atop the crisp

with a premium

" simply means vegetable oil

these should not be rinsed before use to clean or rehydrate

Sichuan or not

because Sichuan uses chili oil in abundance but still wants to enjoy the food

Sichuan's Baoning vinegar is unique among the famous vinegars in being an herbal vinegar

Try zi dan tou in gong bao chicken or shui zhu ("water-boiled") dishes

additives or preservatives