Download , by Fuchsia Dunlop
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, by Fuchsia Dunlop
Download , by Fuchsia Dunlop
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Product details
File Size: 37774 KB
Print Length: 352 pages
Publisher: W. W. Norton & Company; 1 edition (February 4, 2013)
Publication Date: August 15, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00E6L8LOG
Text-to-Speech:
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Amazon Best Sellers Rank:
#127,630 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Makes chinese food accessible to people who didn't grow up cooking it!
I am from Chongqing, the book mentioned it as Chengdu's neighbor city. Ever since I moved to U.S. I have been missing home food so much, but can't afford to go out to eat every day.I have tried some Dan Dan noodle dishes, eggplant and some vegetable dishes. They have all been wonderful and surprisingly easy to do. Not to the mention those dishes just taste like home!THANK YOU! It really saved me from the pregnancy cravings related to home.
Fuschia Dunlop has written 3 books of Chinese cuisine. All of them are excellent. However, if you cannot afford to buy all of them, buy this one! First of all, Every Grain of Rice (EGoR) has beautiful pictures of the dishes, ingredients, and equipment; nearly each recipe is followed by a photo, whereas Land of Plenty (LoP) has very, very few pictures and those pictures do not entice you to want to cook the dish. Revolutionary Chinese Cookbook (RCC) does have photos but not as many as EGoR. Second, the ingredients in EGoR are more widely available than the ingredients in LoP and RCC. While I was reading LoP, I often found myself groaning in disappointment when I came across some of my favorite dishes that required ingredients that I was still having a hard time finding even in California (sweet bean sauce, pickled mustard greens, pickled chili paste.) I had fewer reactions while reading EGoR. Third, EGoR contains some of the best dishes from both LoP and RCC, but for one of my favorite dishes, Fried Eggs and Tomatoes, the recipe in LoP is by far not as good as the one in EGoR. Fourth, the recipes here include a wider variety, not just one province, but recipes from southeastern China (Fujian, Guangzhou, Shanghai, Hangzhou) and Taiwan. I love that she includes Cantonese steamed fish, Cantonese stir friend leafy green vegetables, and oysters and scrambled eggs from Fujian.All three of the books are wonderful, but this one is the best. I love her point of view and as someone who lived in China for many, many years, even living in Chengdu at the same time as Ms. Dunlop and eating at the same restaurants as she mentions in her book (the Bamboo Bar was indeed a great restaurant), I can relate to what she says about Chinese cuisine. I also trust her opinion and recipes.If you can afford all three, buy them all. They are all worth it.
This is the first Chinese cookbook I've owned, and I had no prior experience in cooking this cuisine. I've found it to be a very good introduction for the most part, and I imagine I'll get a lot of mileage out of it in the years to come, but there are a few shortcomings to it, too.I chose this book for its glossary and introduction, which are excellent. The glossary has photos of and describes the various greens, preserved vegetables, condiments, etc that are featured in the recipes. If you are a beginner, these are REALLY useful. There are actually only five to ten sauces and such that you really need to make a lot of the recipes here, but the glossary really helped me find them at the Chinese grocery store. Note, however, that some items might be called slightly different things at the store which can be confusing. The introduction has good information on wok cooking, meal planning, and knives.I also chose this book because it privileges vegetables over meat--I'm not vegetarian, but I'm not into meat-centric meals. Dunlop provides a lot of vegetarian adaptations for meat dishes--she includes a lot of optional variations in her recipes in general.In general, the recipes I have tried (about twelve in total so far) have been in the decent to great range, with two that were flops for me, but I am not sure if it's the recipe or my own inexperience at making the dish. Several of the dishes I deemed decent became good with a little doctoring--I suspect I just prefer punchier flavors. Of the great, I like her noodle dishes, vegetarian ma po tofu, and the sour and hot mushroom soup--I will make these all the time.A word of caution: there's a lot of variation in salt and oil content in the sauces, so you might want to try a dab or dash before you add the whole amount; some dishes were waaaaay beyond my salt tolerance as described, but were great when I dialed back.Some minor complaints:-Sometimes recipes use weight measurements only, which is fine if you have a food scale, but leads to exciting guessing if you do not.-Recipes generate small quantities, perfect for one or two people. Not all of these double or triple easily, if you're cooking for a larger group or want a bunch of leftovers.
I am obsessed with this cookbook! The recipes are so, so tasty and relatively simple to make once you have some core ingredients on hand. Seriously, buy some ginger, garlic, soy sauce, black vinegar, and some chili sauce and you can make so many dishes with whatever meat or veggies you have on hand. The recipes are well-written, and the photos are beautiful too. Thumbs way up!
The recipes are quite different from the typical Chinese-American cookbook. They include lots of authentic ingredients like preserved vegetables and dried shrimp. Most will take less than half an hour to cook. However, I found almost no dishes that would make a full meal with rice. Each recipe includes either meat or vegetables, not both. So you'll have to make at least two dishes for a full meal. Therefore, this cookbook is great for entertaining or weekend projects, but bad for weeknight meals.
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