Land of Fish and Rice: Recipes from the Culinary Heart of China
Fuchsia Dunlop
(Author)
Description
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 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 draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.
Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)
Product Details
Price
$35.00
$32.55
Publisher
W. W. Norton & Company
Publish Date
October 18, 2016
Pages
368
Dimensions
7.7 X 1.3 X 9.8 inches | 2.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9780393254389
BISAC Categories:
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About the Author
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
Reviews
Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks.--Alice Waters, Owner, Chez Panisse Restaurant and author of The Art of Simple Food
This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too.--Claudia Roden, author of The New Book of Middle Eastern Food
Dunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver. . . . Spectacular.--Susan T. Chang
Fuchsia Dunlop's homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insider's culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus.--Grace Young, author of Stir-Frying to the Sky's Edge and Wisdom of the Chinese Kitchen
This beautiful book spoke to me personally. My parents were from "South of the Yangtze" and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners.--Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San Francisco
Cookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This year may be different. . . . For her latest, Ms. Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid-1990s, dives deep into the balanced flavors of Jiangnan. These are recipes to bring out the optimal flavors of the ingredients, and Ms. Dunlop's approachable instructions bring readers closer to success.
An exquisite and marvelously detailed work. With many of these dishes, their brilliance lies in their minimalism. So far, every recipe I've tried consists of relatively few ingredients, which, when combined, sparkle with flavour.--Samuel Fromartz
Another masterpiece from one of my favorite authors. Dunlop is a gifted writer with intriguing recipes that work. I have every one of her titles and if the woman wrote a book about how to stir a pot of water, I would buy it. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else. . . this author is a treasure.
Dunlop's prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple. . . . You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible.
Dunlop shines a spotlight on the Jiangnan region...a worthy addition to a home cook's collection.
You can't find a Chinese food cookbook with shorter ingredients lists than this one has--a welcome surprise for the genre.
Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine--and now revealed to us.
Land of Fish and Rice closes on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she "could never do justice to their extraordinary culinary tradition." Fortunately for us, she is mistaken.--Diane Leach
This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too.--Claudia Roden, author of The New Book of Middle Eastern Food
Dunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver. . . . Spectacular.--Susan T. Chang
Fuchsia Dunlop's homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insider's culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus.--Grace Young, author of Stir-Frying to the Sky's Edge and Wisdom of the Chinese Kitchen
This beautiful book spoke to me personally. My parents were from "South of the Yangtze" and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners.--Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San Francisco
Cookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This year may be different. . . . For her latest, Ms. Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid-1990s, dives deep into the balanced flavors of Jiangnan. These are recipes to bring out the optimal flavors of the ingredients, and Ms. Dunlop's approachable instructions bring readers closer to success.
An exquisite and marvelously detailed work. With many of these dishes, their brilliance lies in their minimalism. So far, every recipe I've tried consists of relatively few ingredients, which, when combined, sparkle with flavour.--Samuel Fromartz
Another masterpiece from one of my favorite authors. Dunlop is a gifted writer with intriguing recipes that work. I have every one of her titles and if the woman wrote a book about how to stir a pot of water, I would buy it. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else. . . this author is a treasure.
Dunlop's prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple. . . . You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible.
Dunlop shines a spotlight on the Jiangnan region...a worthy addition to a home cook's collection.
You can't find a Chinese food cookbook with shorter ingredients lists than this one has--a welcome surprise for the genre.
Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine--and now revealed to us.
Land of Fish and Rice closes on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she "could never do justice to their extraordinary culinary tradition." Fortunately for us, she is mistaken.--Diane Leach
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