Every Grain of Rice: Simple and Delicious Chinese Home Cooking

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

Jonny Dangerfield: I absolutely love this cookbook and have bought several copies as gifts for friends. If you're looking to learn how to make authentic, homestyle Chinese food, look no further than this book. Fuchsia explains recipes very well and also how to find the right ingredients. I also love the suggested meal pairings. Great photos throughout! A worthy addition to your cooking library.

United States on Jun 18, 2023

Sunrise65: Good selection for Chinese recipes

United States on May 09, 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

Marilena: This book is great for to cook authentic Chinese food instead of western things people think are chinese food. I have 2 colleagues that come from that region and they confirm its truly what they grow up with. One borrowed my book and made so many recipes from it in a couple of months but I got another one and gave it to her as a birthday gift she is extremely happy about it. The other one was quite reserved with his personality and I only asked him what he thinks of it and for the first time I saw him be very enthusiastic like a small child getting a Christmas present he flipped through the book and at many of the recipes he said yes I know this one it’s just like the one I used to eat around the corner or like the one my mother used to make. The recipes are explained very well and my boyfriend and I really love the recipes off that we have tried from this book or other books. Hands down recommend it olso as a gift

Germany on Aug 27, 2022

Roberto Trampetti: Splendido!

Italy on Aug 20, 2022

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

A. Lau: I am a British-Born Chinese guy who didn't learn to cook from his parents, who were the type to believe that a degree in law or accountancy would more than make up for culinary ineptitude. I could never have known that cooking the dishes from this book would be the most impressive thing I do for my Taiwanese girlfriend! This is the place to start with Fuschia's books because it is so well illustrated; moreso than the others. The photographs are inspirational, and give an idea of how dishes might look together as a spread. There is a particularly useful section on menu suggestions, helping the reader to get some basic working combos down when dishes and ingredients might seem unfamiliar. A particular revelation is the section on ingredients, in which actual photographs of the branded products used are shown, with the names appearing in Chinese in the descriptions; this has been a boon when shopping for things in Chinatown. (I have memories of hassling people for the right kind of 'pickled chilli' mentioned in 'Land of Plenty', and nobody knowing what I was quite talking about.) Cold dishes, soups and braises are abundant, and learning to make these things made me realise how...

United Kingdom on Mar 11, 2016

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