Land of Fish and Rice: Recipes from the Culinary Heart of China - Hardcover

Dunlop, N/a Fuchsia

Hardcover

ISBN 10: 1408802511 ISBN 13: 9781408802519

Publisher: Bloomsbury Publishing, 2016

Synopsis

'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden

'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom

The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.

Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.

Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

About this title

Review:

2016 Cookbook of the Year (Guild of Food Writers)

2016 Food Book Award (Andre Simon)

Fuchsia Dunlop reveals China's best-kept food secrets in a magnificent new book about Jiangnan's culinary heritage (Observer)

Dunlop shares everything she has learnt about this rich culinary landscape, with recipes which are eminently doable at home (Telegraph Magazine)

Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability (Alice Waters)

Authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table (Harold McGee)

Amid the constant tsunami of cookery books, a new one by the Chinese food expert Fuchsia Dunlop is always worth looking out for (Jay Rayner, Observer)

When Dunlop writes a recipe it is done in the spirit of generosity rather than of showing off. There is a startling purity to these recipes (Literary Review)

Eloquently but simply captures the rich cuisine of a region unfamiliar to most Westerners (Cecilia Chiang)

Every time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques (J. Kenji Lopez-Alt, author of The Food Lab)

Book Description:

Exquisite recipes from Shanghai and the Lower Yangtze region, by internationally renowned Chinese food expert Fuchsia Dunlop

About this edition

• Publisher: Bloomsbury Publishing
• Publication date: 2016
• ISBN 10: 1408802511
• ISBN 13: 9781408802519
• Binding: Hardcover
• Edition number: 1
• Number of pages: 368