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Every Grain of Rice: Simple Chinese Home Cooking Hardcover – February 4, 2013
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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: New York
“[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, Los Angeles 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
About the Author
Fuchsia Dunlop has appeared on NPR’s “All Things Considered,” “Science Friday,” and “America’s Test Kitchen Radio,” and is a regular contributor to publications including the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. She lives in London.
Top customer reviews
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I have tried some Dan Dan noodle dishes, eggplant and some vegetable dishes. They have all been wonderful and surprisingly easy to do. Not to the mention those dishes just taste like home!
THANK YOU! It really saved me from the pregnancy cravings related to home.
All three of the books are wonderful, but this one is the best. I love her point of view and as someone who lived in China for many, many years, even living in Chengdu at the same time as Ms. Dunlop and eating at the same restaurants as she mentions in her book (the Bamboo Bar was indeed a great restaurant), I can relate to what she says about Chinese cuisine. I also trust her opinion and recipes.
If you can afford all three, buy them all. They are all worth it.
I chose this book for its glossary and introduction, which are excellent. The glossary has photos of and describes the various greens, preserved vegetables, condiments, etc that are featured in the recipes. If you are a beginner, these are REALLY useful. There are actually only five to ten sauces and such that you really need to make a lot of the recipes here, but the glossary really helped me find them at the Chinese grocery store. Note, however, that some items might be called slightly different things at the store which can be confusing. The introduction has good information on wok cooking, meal planning, and knives.
I also chose this book because it privileges vegetables over meat--I'm not vegetarian, but I'm not into meat-centric meals. Dunlop provides a lot of vegetarian adaptations for meat dishes--she includes a lot of optional variations in her recipes in general.
In general, the recipes I have tried (about twelve in total so far) have been in the decent to great range, with two that were flops for me, but I am not sure if it's the recipe or my own inexperience at making the dish. Several of the dishes I deemed decent became good with a little doctoring--I suspect I just prefer punchier flavors. Of the great, I like her noodle dishes, vegetarian ma po tofu, and the sour and hot mushroom soup--I will make these all the time.
A word of caution: there's a lot of variation in salt and oil content in the sauces, so you might want to try a dab or dash before you add the whole amount; some dishes were waaaaay beyond my salt tolerance as described, but were great when I dialed back.
Some minor complaints:
-Sometimes recipes use weight measurements only, which is fine if you have a food scale, but leads to exciting guessing if you do not.
-Recipes generate small quantities, perfect for one or two people. Not all of these double or triple easily, if you're cooking for a larger group or want a bunch of leftovers.
Most recent customer reviews
Fuchsai did a great job, a nice addition to my study of Chinese type food to be made in American homes.