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.
"In Land of Fish and Rice, Fuchsia distills her characteristic
in-depth studies (she's a cook who learns by doing)
into easy-going and understated prose and inspiringly simple
recipes that really work."
*J. Kenji López-Alt, New York Times-bestselling author of The Food
Lab*
"In Land of Fish and Rice Fuchsia Dunlop introduces us to the
little-known region south of the Yangtze River, its long and deep
influence on Chinese gastronomy, and its surprisingly subtle,
refreshing flavors. Land of Fish and Rice is authoritative and
absorbing, full of insight, enticing recipes, and infectious
delight in the pleasures of the table."
*Harold McGee, James Beard Award-Winning author of On Food and
Cooking: The Science and Lore of the Kitchen*
"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*
"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 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*
"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."
*New York Times--Best Cookbooks of Fall 2016*
"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."
*Wall Street Journal*
"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 - The Washington Post*
"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. "
*Eat Your Books*
"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 - The Level Teaspoon Podcast*
"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 - Popmatters.com*
"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."
*Los Angeles Times*
"Dunlop shines a spotlight on the Jiangnan region…a worthy addition
to a home cook’s collection."
*San Francisco Chronicle*
"You can’t find a Chinese food cookbook with shorter ingredients
lists than this one has—a welcome surprise for the genre."
*Washington Post*
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