Every Grain of Rice (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
352
Utgivningsdatum
2012-06-07
Förlag
Bloomsbury Publishing PLC
Dimensioner
253 x 195 x 33 mm
Vikt
1228 g
ISBN
9781408802526

Every Grain of Rice

Simple Chinese Home Cooking

av Fuchsia Dunlop
(3 röster)  |   Läs 1 recension
Inbunden,  Engelska, 2012-06-07
328
Köp
Spara som favorit
  • Skickas från oss inom 5-8 vardagar.
  • Fri frakt över 249 kr för privatkunder i Sverige.
Finns även som
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Passar bra ihop

  1. Every Grain of Rice
  2. +
  3. I Regret Almost Everything: A Memoir

De som köpt den här boken har ofta också köpt I Regret Almost Everything: A Memoir av Keith McNally (inbunden).

Köp båda 2 för 660 kr

Kundrecensioner

Det finns 1 recension av Every Grain of Rice. Har du också läst boken? Om du har köpt den på Bokus.com vill vi gärna höra vad du tyckte om den! Sätt ditt betyg »
  1. En bra andra kokbok för kinesisk mat
    Magnus L, 4 september 2015

    Jag skaffade denna efter att ha lagat 1/3 av recepten i Videgårds Facing heaven. Dunlop har en gedigen samling recept men den är inte riktigt lika entusiasmerande som Videgårds bok, så jag rekommenderar att en börjar med Videgårds. Och efter det kanske först läser Dunlops icke-kokbok Shark Fin and Sichuan Pepper - A Sweet-sour Memoir of Eating in China.

    Tyckte du att den här recensionen var till hjälp?

    Ja Nej Anmäl

Fler böcker av Fuchsia Dunlop

Visa alla böcker av Fuchsia Dunlop »

Övrig information

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop

Du kanske gillar