Every Grain of Rice: Delicious Traditional Chinese Home Cooking

Kindle Customer: I bought this because I wanted high quality recipes for common dishes like Zhajiangmian. But most of the recipes are too complicated for me to ever try. There's probably another Chinese cookbook that would have been better for my purposes.

United States on Oct 11, 2023

Jodi Henley: Every recipe I've cooked from this book, including the vegetables, has turned out well. Very easy to use and delicious.

United States on Oct 07, 2023

AP: I'm a novice to Chinese cooking and I've found many cooking techniques in the book that I've adopted into everyday cooking. I've only done a handful or so of the recipes, but have enjoyed all of them. The poached chicken recipe is one of my favorites.

United States on Aug 07, 2023

wts: I learnt a lesson after buying this book....always read the 3 star reviews first. If i had, I might not have purchased this book because as another 3 star reviewer pointed out, most of the recipes in this book are meh. I would go further and say quite a few of the recipes are inedible. Sure, the layout of the book is great, gorgeous photos to accompany each dish, but the actual recipes are hit and miss. quote a few of the recipes use so much black vinegar or chilli that this dish is totally inedible, sour, spicy to the extreme, just YUCK! You feel so cheated. I don't know where the author collected her recipes from and from which region of China but fine dining this is not. more like village cooking, with serious seasoning issues. makes you think u should never trust a foreigner to write a good chinese cookbook. I am Chinese and I'm telling you don't get taken in by the binding or the presentation, the recipes in this book are hit and miss. Do yourself a favor and get another book.

Singapore on May 09, 2023

Duane S. J. Whitby: An great introduction to authentic Chinese cooking with great, easy to prepare dishes. I highly recommend this book to anyone who loves Chinese cooking.

Canada on Jan 02, 2023

Amazon Customer: I went to China for a vacation and fell hopelessly in love with the food. I find these recipes endlessly satisfying and diverse, and I never tire of finding a new to me veggie at the Asian grocery and bringing it home to use in a recipe from this book. Just buy it, go to the Asian grocery, and make yourself some truly wonderful meals.

Canada on Jun 24, 2021

Liv MartinLiv Martin: Born and raised in China, I grew up eating Chinese food, and am very picky toward Chinese food in the restaurant because it’s hard to find authentic Chinese restaurant in US, and the authentic ones are always really expensive. This book helped me to cook some authentic Chinese dishes without going to an expensive restaurant.

I cooked three dishes following this book and they turned out amazing. I tried to cook twice cooked pork before following YouTube but it was never as good. This book showed me a better way to prepare the meat(boil for 20 minutes before slicing) and some simple ingredients (fermented black beans) to add to my dish to make it tastes better.

I also like this book for introducing different Chinese sauces and spices so that I know how to use them in a better way. I never know where some sauces are being used and when to put them in, this book showed me a good sequence in using the spices and sauces.

Even I cook a lot and my husband adores my cooking, I learned a lot from this book. This book introduces all the basic Chinese cooking wares(wok, pan, tools for stirring, and knives, etc.), sauces, and spices. I thought I knew a lot about cooking...

United States on Feb 04, 2020

adorita: Great cookbook, authentic without being too intimidating.

Mostly Sichuan cuisine, but also includes popular dishes in all Chinese household. Ingredients are adjusted for international audience. Some dishes such as spinach with fermented tofu would have been a lot better with tong choy, but it is hard to find in many places even with Asian stores. Most of the dishes are very delicious with humble ingredients, some people might be disappointed by the lack of popular Cantonese dishes that rely on fancy ingredients. Most non-Chinese would be surprised that the most Chinese dish is scrambled eggs with tomatoes.

Since it is a home cooking cookbook, most dishes are quick and simple. It also explains the typical Chinese dinner structure with sample menus. The instructions are so easy to follow that even a novice in the kitchen would be able to look like a genius. Definitely a great cookbook to have not only for Chinese food, but also great dishes to save money.

Canada on Sep 11, 2015

Stephanie Eddy: I have been building my collection of Chinese cookbooks over the last few years and have often been disappointed with cookbooks claiming to have recipes for Chinese dishes, but what they *really* mean is "Asian Inspired" (think whole chicken breasts with some sort of Asian-like sauce on them). I also have many that have great, authentic recipes that I don't use too often because they rely too heavily on frying or making massive quantities of food.

That's where Fushia's book really shines. The recipes are authentic and delicious with a focus on vegetables and reasonable portions. Every dish that we have tried from it has been extremely flavorful (thanks to her keen interest in Szchuan food) and easy to throw together. I absolutely love the menu section that pairs up dishes so that you don't accidentally choose four dishes that need to be stir-fried in a row.

The tofu section is amazing, I've made most of the dishes from it. So far my favorites are the hot & sour tofu and the tofu with avocado. We eat a mix of veggies, tofu, and meat for most meals and this book works perfectly for us. It doesn't hurt that she has mad talent when it comes to creating balanced and...

Canada on Jul 30, 2013

I Do The Speed Limit: There are beautiful, traditional Chinese recipes in this book. They are not difficult to recreate and as the front cover says, they are simple. And I agree with that. But the book is definitely not as easy to use as it could be--at least not for me:

The chapters are divided by food type or main ingredient: Cold salad-type dishes; soups; dumplings; or tofu, meat, chicken, rice, leafy greens, root veggies, etc. My consternation arises from the fact that I have to search into the recipe itself in order to learn if the recipe uses stir-fry, braise, or another cooking technique. It is tiresome when I'm specifically looking for a stir-fry recipe. It would have been so easy to say right up front that a recipe is a stir-fry or a braise. It would have been even easier to add the cooking technique to the index. I couldn't knock the book more than a star though, because sometimes the cooking technique is included in the title, or the chapter itself tells the cooking technique (for instance "Soups"). But, if you are looking for a chicken stir-fry, you are going to have to look through the whole darn chapter, because you will find a braise, followed by a stir-fry, followed by another...

United States on Apr 24, 2013