Wednesday, May 8, 2013

'every grain of rice', by fuchsia dunlop, who is trained as a chef at china's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about chinese food. 'every grain of rice' is inspired by the healthy and vibrant home cooking of southern china, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. 
try your hand at blanched choy sum with sizzling oil, hangzou broad beans with ham, pockmarked old woman's bean curd (!) or steamed chicken with shiitake mushrooms, omg, i can't wait..... or if you are ever in need of a quick fix (i am quiet often), try fuchsia's emergency late-night noodles....need i say more?



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