Every Grain Of Rice: Simple Chinese Home Cooking May 2026

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine. She is internationally renowned for her ability to translate authentic Chinese flavors into recipes that are approachable for home cooks without losing their traditional essence. Where to Buy

It highlights "frugal, healthy, and delicious" meals that make a little meat go a long way. Essential Contents Every Grain of Rice: Simple Chinese Home Cooking

The recipes are designed to be "ridiculously easy to make," often requiring only a few ingredients and streamlined steps suitable for busy weeknights. Fuchsia Dunlop was the first Westerner to train

The book emphasizes a traditional Chinese approach where vegetables are the stars of the meal, and meat or fish are used in smaller portions for flavor. Essential Contents The recipes are designed to be

Notable recipes include stir-fried potato slivers with chili pepper, "pock-marked old woman's beancurd" (Mapo Tofu), vegetarian "Gong Bao Chicken," and "emergency late-night noodles".