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A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the countrys extraordinary culinary customs. The award-winnin
WINNER OF THE FORTNUM AND MASON FOOD BOOK AWARD LONGLISTED FOR THE ANDRE SIMON AWARD A brilliant, passionate and spellbinding tour de force Claudia Roden The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of th
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one
'Delicious and authentic Chinese food made clear, easy and accessible. Brilliant' Jamie Oliver Want delicious, healthy and authentic Chinese food at home without relying on a takeaway? Then look no further. In Every Grain of Rice , internationally
'A brilliant, passionate and spellbinding tour de force' Claudia Roden 'Fuchsia Dunlop is one of the world's best writers on Chinese food' Ken Hom CBE The epic tale of the world's most sophisticated gastronomic culture, told throug
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one
A Finalist for the 2020 James Beard Foundation Cookbook Award One of the 25 Most Influential Cookbooks from the Last 100 Years ( New York Times ) Named a Best Cookbook of the Year by NPR, the Guardian , Condé Nast Traveler , and Chowhound An essential upd
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food li
Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grai