Dunlop is a gifted writer with intriguing recipes that work. 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. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This is an interesting addition, but not my favorite for a few reasons. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks. Ray, without going into how I know this to be true, I would like to say that the author of the book knows more about the history of Chinese cooking than Carlsen and Fischer know Carlsen and knew Fischer about the history of chess. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder.
It's a solid choice for hardcore China foodies who want to expand their culinary repertoire; however, most of us will not be using this as a day-to-day cookbook. 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. Please let me know if you have any questions about the products, content or ads. I thoroughly enjoy Fuchsia Dunlop's enthusiasm for Chinese cuisine, and I own all her books. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners.
She takes us on a rare insider's culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. When done well, Jiangnan cuisine is light but flavorful, often seafood-focused--a midpoint between the bold and hearty tastes of Northern Chinese cuisine, and the ultra-light and delicate tastes of Southern Chinese food. Her first book, Sichuan Cookery, won the Jeremy Round Award for best first book. That being said, there were just fewer recipes that I can add to my everyday repertoire from this book, versus her other books. This is a major contribution to our understanding of Chinese cuisine. She merits the minimal respect of not having people make Letterman-level comments about her name.
Her recipes are a mixture of simple rustic cooking and rich delicacies — some are famous, some unsung. These are foolproof dishes, but by virtue of the novelty of the region and flavour combinations, they remain exciting. 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. I got this book at Washburn today when the author did a day long event culminating in a cooking demonstration which was the portion I was able to attend. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. This is embarrassing for me to admit, but I think it's a real problem that people need to be aware of before they purchase this book: The type is tiny. I'm so excited to learn from this cookbook.
A drunk bet with a friend. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine rewned for its delicacy and beauty. Most recipes I've tried are clear, though of course it helps if one is at least generally familiar with the tastes of authentic Jiangnan cuisine the area around the lower Yangtze, including Shanghai, Zhejiang and Jiangsu provinces. That being said, I was hoping the next book by this author would be vegetarian - I am still looking for the best possible bean curd version of Pork Peking Style. The exquisite photography is an added bonus.
This book is page after page of history and culinary delight. Chinese cookery - for all its faults generally based in a Dust-Bowl-like-self-centered lack of empathy for the rest of creation is an important subject even more important than chess inasmuch as the difficult lives so many Chinese people lead and have led just like the rest of us are so often made fantastically, at least momentarily, much less difficult by generous applications of culinary knowledge. I would like to visit and experience this food authentically. This would make a lovely gift for a Chinese food lover, even if one never cooks any of the recipes. She trained as a chef in China and has won four James Beard Awards for her writing about Chinese food. Lots of pictures of the Jiangnan region's food south of the river.
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. It's a real shame because the book is otherwise beautifully designed, and I am a big Fuchsia Dunlop fan. Favorite recipes from this book included: green bok choy with dried shrimp, West Lake fish in vinegar sauce, oil-exploded shrimp, and Hangzhou sweet-and-sour pork. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners. The exquisite photography is an added bonus. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else.
When I first started Friday Night Cooking it was an experiment. This means that I will earn a commission if you purchase through these links. I'm originally from Atlanta and now live in beautiful wine country California. With many of these dishes, their brilliance lies in their minimalism. I'm a foodie, wine enthusiast and home cook.