Land of Fish and Rice: Recipes from the Culinary Heart of China
£16.80£24.70 (-32%)
‘Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too’Claudia Roden
‘Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok’Ken Hom
The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a ‘Land of Fish and Rice’. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.
Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You’ll be inspired to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork.
Most of the recipes contain readily available ingredients and with Fuchsia’s clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you’ll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China’s most fascinating culinary regions.
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Additional information
| Publisher | 1st edition (28 July 2016), Bloomsbury Publishing |
|---|---|
| Language | English |
| Hardcover | 368 pages |
| ISBN-10 | 1408802511 |
| ISBN-13 | 978-1408802519 |
| Dimensions | 19.7 x 3.5 x 25.2 cm |
by Colin Starling
Another great book by Fuchsia Dunlop, many great recipes
by J. Donegan
Fuchsia Dunlop writes great cookery books, and this is an absolute corker. She showcases with great love and attention to detail one of the great Chinese regional cuisines. The recipes are clear, and easy to follow, and taste great. If you’re into fine dining and entertaining, I’m sure this would be perfectly at home on your table, but to be honest, for me, one of the best things is that she showcases real food that real people eat. On weeknights after they get back from work. A lot of the recipes are simple in principle and in execution. She’s inspired me to cook Chinese food off-recipe, because her books illustrate some of the basic principles and approaches to combination of ingredients. Quite a few pages of my own copy are already spattered with gunk from being sat next to the stove while I try some out. Thoroughly recommended.
by Old Tyke
A book by Fuschia Dunlop is always a reason to rejoice. Her latest offering doesn’t disappoint. This is not just a cookery book, the narrative is equally enthralling. If only one of the TV channels would take her up.
Now I have to say that even if you are enthusiastic at cooking Chinese cuisine, you would have to be near a Chinese supermarket for alot of the ingredients for a good deal of the recipes. But I think the readers of Fuschia’s books would already be au fait with this.She does however give alternatives.
Having said that, there are beautifully simple, and cheap recipes, Last night I made the rice/ smoked bacon and broad bean recipe. Very tasty , even OH who is very picky licked his lips. It reminds you of how simple alot of Chinese cooking is.
These are authentic Chinese recipes, as far from a UK Chinese restaurant as it is possible to get, and all the better for it. It shows that you can eat healthily, and cheaply, with simple ingredients.
by D. Leffman
I’ve spent over twenty years travelling in China as a guidebook writer, and found these recipes produce dishes that look and taste exactly like those you’d be served up in the region. My pick would be the eight treasures duck, soy-pickled radish, longjing tea prawns and four-delights kao fu (bran puffs). Besides the recipes, there’s plenty of the usual Fuchsia Dunlop background detail, anecdotes and what you’re aiming for with each dish in terms of taste and texture – though being hard to please I would have liked to see even more coverage of the philosophy behind Jiangnan cooking (for more of which, try Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin). Nice!
by V Green
Very authentic recipes, I’m from Nanking as part of land (home) of fish and rice. The recipes just remind me the dishes at my grandparents’. Tried several recipes since I got the book and I’m really impressed. Also the ingredients are simple and straightforward most of the time, easy to find in UK if you live in or visit a City. Highly recommended!
by Jeff Andover Cook
You can taste the food in the pictures and the words ensure you can make it.
by Herman Reichenbach
As with her earlier Sichuan and Hunan cookbooks, Fuchsia Dunlop introduces to (or for the experienced: reinforces for) the ambitious amateur cook a wonderfully multifarious cuisine relatively unknown in the West (at least where I live). “Land of fish and rice” is a remarkably useful, ideas-provoking and at the same time warmly empathetic text with splendid recipes (and some enticing photographs) of the Shanghai-Yangzhou-Suzhou-Hangzhou square. Perhaps not being familiar with every Chinese cookbook available on the market, I should say: “probably” the best of its, the best of their kinds(s).
by kazbo
bought this as a present so not sure if receipiant will like it. I think the book is beautifully presented and has lots of pictures and many photos