⇔ Early reader series ⥾ Kindle Ebook Author Fuchsia Dunlop ⨒

⇔ Early reader series ⥾ Kindle Ebook Author Fuchsia Dunlop ⨒ ⇔ Early reader series ⥾ Kindle Ebook Author Fuchsia Dunlop ⨒ In Land of Fish and Rice, Fuchsia distills her characteristic in depth studies she s a cook who learns by doing intoeasy going and understated prose and inspiringly simple recipes that really work J Kenji Lpez Alt, New York Times bestselling author of The Food LabIn Land of Fish and Rice Fuchsia Dunlop introduces us to the little known region south of the Yangtze River, its long and deep influence on Chinese gastronomy, and its surprisingly subtle, refreshing flavors Land of Fish and Rice is authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table Harold McGee, James Beard Award Winning author of On Food and Cooking The Science and Lore of the KitchenThrough gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks Alice Waters, Owner, Chez Panisse Restaurant and author of The Art of Simple FoodFuchsia Dunlops homage to Jiangnan cooking is destined to be a classic She takes us on a rare insiders culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research This is a major contribution to our understanding of Chinese cuisine The exquisite photography is an added bonus Grace Young, author of Stir Frying to the Skys Edge and Wisdom of the Chinese KitchenThis is an enthralling book Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too Claudia Roden, author of The New Book of Middle Eastern FoodThis beautiful book spoke to me personally My parents were from South of the Yangtze and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San FranciscoCookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus This year may be different For her latest, Ms Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid 1990s, dives deep into the balanced flavors of Jiangnan These are recipes to bring out the optimal flavors of the ingredients, and Ms Dunlops approachable instructions bring readers closer to success New York Times Best Cookbooks of Fall 2016Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine and now revealed to us Wall Street Journal Featured in 2016 Holiday Gift GuideAn exquisite and marvelously detailed work With many of these dishes, their brilliance lies in their minimalism So far, every recipe Ive tried consists of relatively few ingredients, which, when combined, sparkle with flavour Samuel Fromartz, The Washington PostAnother masterpiece from one of my favorite authors Dunlop is a gifted writer with intriguing recipes that work I have every one ofher titlesand if the woman wrote a book about how to stir a pot of water, I would buy it Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else this author is a treasure Eat Your BooksDunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver Spectacular Susan T Chang, The Level Teaspoon PodcastLand of Fish and Ricecloses on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she could never do justice to their extraordinary culinary tradition Fortunately for us, she is mistaken Diane Leach, Popmatters.comDunlops prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible Los Angeles TimesDunlop shines a spotlight on the Jiangnan region a worthy addition to a home cooks collection San Francisco Chronicle Favorite Cookbooks from 2016You cant find a Chinese food cookbook with shorter ingredients lists than this one has a welcome surprise for the genre Washington Post 31 Best Cookbooks of 2016Fuchsia Dunlop has appeared on NPRs All Things Considered, Science Friday, and Americas 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. 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    • Land of Fish and Rice: Recipes from the Culinary Heart of China
    • 2.2
    • 129
    • Hardcover
    • 368 pages
    • Fuchsia Dunlop
    • English
    • 03 December 2017

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