Every Grain — Of Rice: Simple Chinese Home Cooking

Provides a helpful glossary of essential sauces and spices in both English and Chinese. Author Background

Every Grain of Rice: Simple Chinese Home Cooking (2012) is a James Beard Award-winning cookbook by Fuchsia Dunlop that focuses on the healthy, vibrant, and accessible world of Chinese home cooking. Key Philosophy and Focus

Unlike Dunlop's earlier works that focused on specific regional cuisines like Sichuan or Hunan, this book is a celebration of everyday cooking across southern China. Every Grain of Rice: Simple Chinese Home Cooking

Includes a comprehensive guide to key seasonings, "magic ingredients," and fundamental techniques like stir-frying and steaming.

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine. She is internationally renowned for her ability to translate authentic Chinese flavors into recipes that are approachable for home cooks without losing their traditional essence. Where to Buy Provides a helpful glossary of essential sauces and

Notable recipes include stir-fried potato slivers with chili pepper, "pock-marked old woman's beancurd" (Mapo Tofu), vegetarian "Gong Bao Chicken," and "emergency late-night noodles".

The book serves as both a recipe collection and a foundational guide for beginners and connoisseurs alike. Includes a comprehensive guide to key seasonings, "magic

Features nearly 150 recipes covering categories like leafy greens, root vegetables, tofu, dumplings, and noodles.