Don't think that because of the title you will find a lot of recipes for rice--you won't! There are other books available that do a much better job on cooking all the different types of rice. (My favorite for rice is "Seductions of Rice".) While Japan takes great pride in its unique white rice, it wasn’t always the way it is today. Originally unprocessed brown rice was the main staple of Japanese farmers. But, with the introduction of more advanced processing methods, over time pure white rice began to be seen as a symbol of status and power in Japan. Only the elite of the elite ate white rice. The more elite you were the whiter your rice was and the less of other foods you ate. But, as is mentioned earlier, the grain processing method leads to a loss in micronutrients and in the case of rice vitamin B-1 gets cut away. If you're interested in making Chinese food at home (no matter your level of experience), or if you're interested in what kind of food Chinese people eat at home, or how a Chinese meal should be put together, this book is a really good place to start. Uses: Jasmine red rice is often served as a side dish and pairs well with a variety of meats, vegetables, and sauces. Jasmine Rice This is all about authentic Chinese home cooking, not the Western style of Chinese cooking some other books may be about. That said, you won't find anything odd in the recipes (the one recipe with liver, and some other with the possibility of using sea cucumber being about as far as things go). Nearly all recipes have photos (some dishes appear in other dishes' pictures). Some recipes are vegetarian, or can be made pretty easily so. The author trained as a chef in China, and did research on Chinese cuisine, and has written food columns and other cookbooks.

Cookbooks We Love: Exploring Chinese cooking? ‘Every Grain of Cookbooks We Love: Exploring Chinese cooking? ‘Every Grain of

Uses: Parboiled rice is often used as a substitute for regular white rice in dishes like pilafs, casseroles, and side dishes. It is also popular in regions where it is the preferred rice for daily consumption due to its improved nutritional value. Ponni Rice These rice varieties are 3-5 times longer than they are wide and are light and fluffy when cooked. Long-grain rice is a versatile rice, and can be used in a wide range of dishes. It is often used for plain steamed rice, pilafs, stir-fries, and as a side dish for various meat and vegetable preparations. Medium Grain RicePDF / EPUB File Name: Every_Grain_of_Rice__Simple_Chinese_Home_C_-_Fuchsia_Dunlop.pdf, Every_Grain_of_Rice__Simple_Chinese_Home_C_-_Fuchsia_Dunlop.epub

Every Grain of Rice: Simple Chinese Home Cooking - AbeBooks Every Grain of Rice: Simple Chinese Home Cooking - AbeBooks

Uses: Jasmine rice is a popular choice for Asian cuisines, especially Thai and Vietnamese dishes. It is commonly served with stir-fries, curries, and grilled meats. Kokuho Rose Rice Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way (Heston Blumenthal) 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 Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden ( Independent)

I have a Chinese girlfriend and normally she views Western Chinese books as too simple or full of western style recipes. I showed her this and she has read it from cover to cover (quite a feat for a cookbook!). She remarks on the accuracy of the recipes and the traditional style of the foods, she even recognises local recipes from her city. Uses: Due to its appealing purple color, nutritional benefits, and pleasant taste, riceberry rice is commonly used in various dishes, including salads, stir-fries, and as a side dish. Rosanero Rice

Every Grain of Rice: Simple Chinese Home Cooking - Goodreads Every Grain of Rice: Simple Chinese Home Cooking - Goodreads

A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." —David Chang, Momofuku Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Flavor: Brown basmati rice is a healthier alternative to white rice, providing more fiber and nutrients. It can be used in various rice-based dishes, especially where its nutty flavor can complement the overall dish. Brown Rice Uses: Bhutanese white rice is a staple in Bhutanese cuisine and is served with a variety of dishes, including curries, stews, and vegetable preparations. Biryani RiceI once thought rice was boring. And I guess when you grow up eating white rice with butter, there’s not a way to avoid that (incorrect) opinion. Uses: Again, carnaroli rice is most commonly used in making risotto, a classic Italian dish where the rice is slowly cooked with broth and other ingredients to achieve a creamy consistency. Cauliflower Rice Access-restricted-item true Addeddate 2022-08-13 09:01:34 Autocrop_version 0.0.14_books-20220331-0.2 Bookplateleaf 0004 Boxid IA40653623 Camera USB PTP Class Camera Collection_set printdisabled External-identifier China has a huge population and if everyone can save a little bit of food, the total amount saved will be a lot,’ she said. ‘Various issues relating to the weather and global trade mean saving food will be particularly important in coming years.’

Every Grain of Rice - Bloomsbury Publishing

Fuscia Dunlop extensively studied cooking in China, but writes with a chatty but brisk British snap that effortlessly demystifies the cuisine for a western audience. Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

With the hull removed the brown bran layer is exposed. This is generally, but not always, also removed. If removed, it is often used to make bran oil or used as animal feed. The bran layer is edible while the hull is not. White Rice Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. We haven’t made any recipes yet, so four stars for now. This is another cookbook to help us feel like we’re traveling a bit during the pandemic. It is filled with tips and information about Chinese culture and cooking. It’s interesting to see the smaller meat quantities and the larger rice quantities - but as a carb lover, I’m here for it!