Wednesday, January 23, 2013

Fuchsia Dunlop's "Every Grain of Rice" review

Fuchsia Dunlop has been on the Chinese food scene for less than ten years, but she made such a big splash with her wonderful first book, Land of Plenty, that it is truly difficult to imagine thinking about Sichuan cuisine without her authoritative voice popping into my head.

But whenever I come to admire certain writers, the most difficult thing has been the wait between their books. You see, it has been five long years since her last guide to creating great Chinese food (the spicy foods of Hunan that time around), so I have been very impatient for her newest book to appear.

Every Grain of Rice (to be released February 4th) guides us through home cooking, mainly in areas south of the Yangtze River, and what a trip it is. Here is the beginning of my review for the online food magazine Zester Daily:

"British food writer Fuchsia Dunlop focused tightly on single regions of China in her first two cookbooks, Land of Plenty (Sichuan) and The Revolutionary Chinese Cookbook (Hunan). But in her latest endeavor, Every Grain of Rice, she expands her scope to easy comfort foods from a wide swath of China.

"Every Grain of Rice is the perfect introduction to cooking the way Chinese people do at home, with simple, clear instructions opposite lovely full-color photographs of almost every dish. For those who are just beginning to admire Chinese food, this book could nudge them over the edge into hopeless devotion.

"The beautiful photography is enticing, helpful and very welcome, for the lack of ample illustrations was one of the few quibbles I had with Dunlop’s first book, Land of Plenty. Drawing on her experience as the first foreign student at the acclaimed Sichuan Institute of Higher Cuisine, her debut became an instant classic, enticing readers to succumb to the spell of central China’s chili-laden foods...."

Read the rest here.


  1. I recently picked up a copy of this book. I am very that I did! I haven't had a chance to cook from it, but have extensive experience with her previous 2 books. If the new book's recipes are 1/2 as good as her previous efforts, wonderful!