|Land of Fish and Rice: Recipes from the Culinary Heart of China|
The decrease yangtze area, or jiangnan, with its modern capital shanghai, has been known seeing that historic instances as a “land of fish and rice.” for centuries, local chefs have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. in land of fish and rice, fuchsia dunlop attracts on years of take a look at and exploration to provide the recipes, strategies, and substances of the jiangnan kitchen. you will be stimulated to try classic dishes together with beggar’s bird and sumptuous dongpo beef, as well as clean, simple recipes such as clean-steamed sea bass and fresh soybeans with pickled greens. evocatively written and featuring beautiful recipe pictures, that is an essential new work celebrating one in all china’s maximum fascinating culinary areas.
About the Author
Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London. Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.
Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.
Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.
Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.
Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).
For more information, visit Fuchsia's website, www.fuchsiadunlop.com
I tried Golden Scrambled Eggs with Shrimp today and loved it. The recipe involves a very short list of simple and accessible ingredients that I have cooked with countless of times. Yet, with simple twists in the cooking method, which Fuchsia describes in her exceedingly clear and straightforward style, I was able to turn ordinary materials into something special. I own every book by Fuchsia and have deep respect and appreciation for what she has done to spread the knowledge of Chinese cuisine. I am from China and now live in the United States. I am most proud of the Chinese cuisine which I do not think is well understood and appreciated outside China. I recently visited in China and spent some time in several major book stores checking out Chinese cookbooks. Most of the cookbooks I saw aim for quick and easy recipes; many have step wise pictures. I assume these are helpful books for busy people looking for something easy to follow. However, if you want to learn what the truly amazing Chinese food is like, Fuchsia's books are among the top choices. She really gets it. She is highly skilled at talking about Chinese food concepts and terms that do not have anything equivalent in the English world.-Lin
In our library's Cookbook Club, this is September's featured cookbook. The twelve of us are each cooking a different dish from it, sharing our stories on cooking out of it, and tasting each of the various dishes, from smoked duck eggs to fish chowder, from dongpo pork to pumpkin juice with honey. I am looking forward to September's session, to be sure! I will freely confess to being pretty fearless in the kitchen, so the challenge for me is not the cooking but finding the ingredients. Fortunately we're in an area with numerous ethnic groceries and a couple of Wegman's, but for those who aren't, Ms. Dunlap provides some substitutions, and there's always the Internet.-De Kok
Download Cooking Ebook Land of Fish and Rice: Recipes from the Culinary Heart of China Pages | 230 Mb | 368 | EPUB | 2016