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
The book emphasizes a traditional Chinese approach where vegetables are the stars of the meal, and meat or fish are used in smaller portions for flavor. Every Grain of Rice: Simple Chinese Home Cooking
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 She is internationally renowned for her ability to
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. The recipes are designed to be "ridiculously easy
Includes a comprehensive guide to key seasonings, "magic ingredients," and fundamental techniques like stir-frying and steaming.
The recipes are designed to be "ridiculously easy to make," often requiring only a few ingredients and streamlined steps suitable for busy weeknights.