Every Grain of Rice: Simple Chinese Home Cooking

Product Information

Origin and Flavor: White rice is cultivated worldwide and is a popular and common type of rice. It can be found in long, medium, or short-grain varieties, depending on the specific type. White rice has a mild and neutral flavor, and becomes fluffy and separate, with each grain maintaining its shape when cooked. Flavor: Brown basmati rice is a healthier alternative to white rice, providing more fiber and nutrients. It can be used in various rice-based dishes, especially where its nutty flavor can complement the overall dish. Brown Rice Uses: Red cargo rice is often used as a side dish for meats, seafood, and vegetables. It can also be used in salads and rice-based dishes. Riceberry Rice There is quite a bit of overlap with her other two cookbooks, but not in a bad way, and she does make some slight changes (for example, 'bear's claw' tofu instead of regular home-style tofu (the difference is mostly in the shape). While it hews mostly towards traditional recipes, there are some recipes featuring (western style) radish, western broccoli, and other (relatively) "new" ingredients. It's definitely clear that she's aiming for a broader audience with this one, but I think die-hard fans of her earlier books will still find a lot of new stuff to play with.

Every Grain of Rice by Fuchsia Dunlop | The Kitchn Every Grain of Rice by Fuchsia Dunlop | The Kitchn

There are beautiful, traditional Chinese recipes in this book. They are not difficult to recreate and as the front cover says, they are simple. And I agree with that. But the book is definitely not as easy to use as it could be--at least not for me: Uses: Arborio rice is primarily used in making risotto, a classic Italian dish in which the rice is cooked slowly in broth and stirred to release its starch, creating a creamy consistency. It is also used in rice pudding and other creamy rice-based dishes. We love risotto around here (see lemon risotto, truffle risotto, butternut squash risotto). Aromatic Rice Uses: Due to its appealing purple color, nutritional benefits, and pleasant taste, riceberry rice is commonly used in various dishes, including salads, stir-fries, and as a side dish. Rosanero Rice Rice grains can broadly be grouped into three types: long, medium, and short grain. Long Grain Rice Uses: Again, carnaroli rice is most commonly used in making risotto, a classic Italian dish where the rice is slowly cooked with broth and other ingredients to achieve a creamy consistency. Cauliflower RiceBut the noodle chapter is well-done and I'm thoroughly enjoying cooking my way through that chapter.

Every Grain of Rice: Simple Chinese Home Cooking|Hardcover Every Grain of Rice: Simple Chinese Home Cooking|Hardcover

Uses: Brown rice is a healthier alternative to white rice because it retains more fiber, vitamins, and minerals. It is used in various dishes like salads, grain bowls, stir fries, and as a side dish for meats and vegetables. California Blonde Rice I get the impression that if this had been written by a TV chef then it would have been called 'How to Cook Chinese' or, perhaps, 'Easy Chinese Cooking'. It wasn't though and the title is one of the best I've seen for a cookbook in recent years - The Revolutionary Chinese Cookbook was another great title and that, too, was by Fuchsia Dunlop. That book focussed on Hunan cuisine, just as her first, the far more simply titled Sichuan Cookery had also focussed on a region she knew well. Highly educated, Dunlop attended Sichuan University as well as Cambridge and SOAS and was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine. Her knowledge of her subject is encyclopaedic but it's her passion and her writing skills that really make her books shine. I've read other books about Chinese cooking, my culinary school curriculum included a class on China and I've read various things about Chinese cooking online. None were even close to this book. I used to think that the learning curve for cooking Chinese food was sky high; now I know I can do this. Aroma and Flavor: It is a short-grain rice with a mild flavor and high starch content. This gives it a creamy and slightly chewy texture when cooked, and allows it to absorb the flavor of other ingredients well. I did find one recipe for dumplings that wrapped up the directions with a vague "if you can't get the hang of it, just have a Chinese friend show you"....which doesn't seem the most helpful.Origin: Camargue red rice originates from the Camargue region in southern France, near the Rhône River delta. It is a long-grain rice with a nutty and earthy flavor. When cooked, it retains its firmness and has a chewy texture. Flavor and Uses: It has a mild taste, and is grown mainly in Southeast and East Asia and is used in many savory and sweet Asian dishes like dumplings, rice balls, and desserts. Sushi Rice Origin: Doongara rice was developed in Australia and is known for its improved nutritional profile. It is a medium-grain rice with a mild and delicate flavor. When cooked, Doongara rice becomes fluffy with separate grains. I never buy cookbooks--recipes are readily available online and a survey can usually give you a number of ideas as to how you might prepare any given dish--but this is a singular exception (outside of the staples). Uses: Parboiled rice is often used as a substitute for regular white rice in dishes like pilafs, casseroles, and side dishes. It is also popular in regions where it is the preferred rice for daily consumption due to its improved nutritional value. Ponni Rice

Cookbooks We Love: Exploring Chinese cooking? ‘Every Grain of Cookbooks We Love: Exploring Chinese cooking? ‘Every Grain of

A world authority on Chinese cooking ... Her approach is a happy mixture of scholarly and gluttonous ( Observer Food Monthly) Wild Rice: You may recall that we said wild rice is actually a form of aquatic grass. Well, that grass is loaded with vitamins, minerals, protein, fiber, and antioxidants.Like many others, I borrow recipe books from the library on a trial basis. I will definitely be buying this one. This is exactly what I was looking for in a Chinese cookbook: something below the restaurant-level recipes with 20+ ingredients - just the stuff home cooks make and serve. Origin: Brown rice is a whole grain rice that comes from the same plant as white rice. It is the unrefined version of rice, with only the outermost hull removed and the brown bran layer remaining. This gives it its tan color.