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2013 71 Balham High Road, Balham, SW12 9AP A must-read for fans of Tim Anderson s, Japan Easy and The Wagamama Cookbook. 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. Maori Murota wants to introduce you to the authentic dishes of the Tokyo she grew up in with recipes drawn from memories of her childhood and the trip Maori made for this book, visiting her favourite neighbourhoods and going back to family sources. 9781743365953 9781408802526 With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike. Hardcover.
Hardback | 352 pages, Colour Illustrations throughout253 x 195 x 33 | 1210g
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Reviews
M.T.
She walks through tools, chopping methods, how to navigate the grocery store -- seriously LIFE SAVER to have the characters written out and spelled (and pictures! I am honestly super excited to try all of the dishes and making the ones I love even more to build my confidence and flavour mastery! I bought this about 5 years ago after seeing an article on Fuchsia in the Guardian, and it's transformed the way Inow cook.
Amanda
Love this book and plan to buy The Food of Sichuan next; she is an authority on this region of Chinese cooking and her recipes are accessible to cooks of all levels. This book is so great for the casual home cook like me. 'Every Grain of Rice' eased my mind and gave me confidence that I could do it successful.
Daniel
Great tasting recipes which are very easy to follow. I’m a novice cook and was able to make restaurant quality food with Fushia Dunlop’s guiding. There are too many excellent dishes to mention, but the family favourite is braised pork with potatoes, though I also add carrots which is a suggested addition. As a good home cook for mexican and italian food, I have always wanted to learn how to "master" the art of chinese cooking.
Adrian Keeling
I have had a lot of success with her dishes from Dan Dan Noodles, Fish-Fragrant Aubergienes, Blanched Choy Sum with Sizzling Oil -- which taught me the basics of making veggies DELICIOUS and Gong Bao Chicken with Peanuts. I have found it intimidating to even try -- ingredients I have a hard time pronouncing, flavour components I don't have a lot of experience with and therefore want to measure everything, and new tools! I can't give enough praise for this cookbook!
Seriously I would buy again without hesitation -- a must for all lovers of chinese food who want to stop all the takeaway! ), and reasonable for the non chef recipes! This book has further stoked my passion for Chinese cookery
I've cooked Chinese food as a hobby for many years, using books by various authors that were mainly westernised versions of Chinese dishes.
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