Land of Fish and Rice Recipes from the Culinary Heart of China [Hardcover]

InInThrough gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks.Fuchsia Dunlops homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insiders culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus.This is an enthralling book. Fuchsia Dunlop has fallenin love with Jiangnan, and her book makes us fall in love too.This beautiful book spoke to me personally. My parents were from South of the Yangtze and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners.Cookbooks turn up every few years with the promise ofan everyday mastery of Chinese cuisine. Their mark is fleeting, and cookshappily return to their manila envelopes of takeout menus. This year may bedifferent. . . . For her latest, Ms. Dunlop, a British cook and food writer who hasbeen studying Chinese cooking since the mid-1990s, dives deep into the balancedflavors of Jiangnan. These are recipes to bring out the optimal flavors of theingredients, and Ms. Dunlops approachable instructions bring readers closer tosuccess.An exquisite and marvelouslydetailed work. With many of these dishes, their brilliance lies in theirminimalism. So far, every recipe Ive tried consists of relatively few ingredients,which, when combined, sparkle with flavour.?Another masterpiece from one of myfavorite authors. Dunlop is a gifted writer with intriguinl“,