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Land of Fish and Rice: Recipes from the Culinary Heart of China
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Dunlop, Fuchsia
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W. W. Norton & Company 2016
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2017 Nominee for James Beard Cookbook Award: International

2017 Nominee for IACP Cookbook Award: International


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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.


Winner, 2016 Andre Simon award (UK)

Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

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Cooking & Food
Nonfiction

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/18/2016
Language:
English
ISBN:
9780393254396
ASIN:
B01BX7S2ZS

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APA Citation (style guide)

Fuchsia Dunlop. (2016). Land of Fish and Rice: Recipes from the Culinary Heart of China. W. W. Norton & Company.

Chicago / Turabian - Author Date Citation (style guide)

Fuchsia Dunlop. 2016. Land of Fish and Rice: Recipes From the Culinary Heart of China. W. W. Norton & Company.

Chicago / Turabian - Humanities Citation (style guide)

Fuchsia Dunlop, Land of Fish and Rice: Recipes From the Culinary Heart of China. W. W. Norton & Company, 2016.

MLA Citation (style guide)

Fuchsia Dunlop. Land of Fish and Rice: Recipes From the Culinary Heart of China. W. W. Norton & Company, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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      • bioText: Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
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fullDescription

2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International

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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

reviews
      • premium: False
      • source: Blumenthal, author of The Fat Duck Cookbook
      • content: Fuchsia has a rare ability to convey an encyclopedic knowledge of Chinese cuisine in a compelling and totally delicious way.
      • premium: True
      • source: Publisher's Weekly
      • content:

        June 6, 2016
        Dunlop (Every Grain of Rice), a London-based food and travel journalist and the recipient of multiple James Beard Awards, continues her love affair with Chinese cooking in an exploration of the Jiangnan region. In this “culinary heart of China” along the lower Yangtze near Shanghai, abundant resources from fertile valleys and waters produce a “gentle way of life and glorious cuisine” and a refined “seductive harmony of tastes.” Dunlop selects 150 recipes from home and restaurant kitchens, street vendors, foragers, and farmers that feature traditional courses: appetizers, meat mains, poultry, eggs, seafood, tofu, and vegetables. Soups, rice, noodles, dumplings, along with snacks, sweet dishes, and drinks are included. There are foundation recipes for stocks and bun dough and tips for menu planning, pantry ingredients, tools, and techniques. While home cooks might find sourcing chrysanthemum leaves, lotus roots, or lily bulbs a challenge, the majority of dishes translate simply for the home cook. Her dishes will certainly impress: Tofu Ribbons, a comforting mushroom, pork, and wheat noodle dish; stir-fried sweet potato noodles; and the extravagant leaf and mud-wrapped Beggar’s Chicken entrée. Jiangnan flavors, tamer than other regions’, are achieved with a limited range of seasonings yet are perfectly balanced and attractive to modern adherents of clean eating, Dunlop argues. The Jiangnan is an exquisite “crucible of Chinese gastronomy,” and Dunlop’s scholarly homage to the region will captivate the culinary imagination.

      • premium: True
      • source: Library Journal
      • content:

        October 15, 2016

        In a beautiful cookbook-meets-travelog, veteran food writer Dunlop (Every Grain of Rice) explores the distinctive cuisine of China's Lower Yangtze region. After introducing the area's history and culinary culture, she features colorful and fragrant dishes such as lotus root stuffed with glutinous rice, eight-treasure stuffed calabash duck, Zhoushan fish chowder, and vegetarian "eels" (strips of dried shiitake mushroom) in a sweet-and-sour sauce. Novice cooks and picky eaters will need some coaxing to try these recipes, but those who do will discover enticing new tastes. VERDICT More specific in scope than Carolyn Phillips's All Under Heaven: Recipes from the 35 Cuisines of China, this cookbook will appeal to lovers of Chinese food, researchers, and adventurous cooks.

        Copyright 2016 Library Journal, LLC Used with permission.

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shortDescription

2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International

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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Winner, 2016 Andre Simon award...

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