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Every Grain of Rice: Simple Chinese Home Cooking (Anglais) Relié – 4 février 2013

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Book by Dunlop Fuchsia

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Commentaires client les plus utiles sur (beta) HASH(0x8c0ecdbc) étoiles sur 5 140 commentaires
124 internautes sur 133 ont trouvé ce commentaire utile 
HASH(0x8c11e72c) étoiles sur 5 I was worried at first, but she pulled it off 26 janvier 2013
Par Daniel Byrd - Publié sur
Format: Relié Achat vérifié
I'm a pretty big fan of Fuchsias, having discovered her cookbooks when going through some nasty chinese food withdrawals in Texas after a move from NYC. Having been a chef, and not finding the Chinese food I craved, I set out to create, myself, what I needed. Ms Dunlop's books were by far above and beyond the other books I tried. Unlike most people, I preferred her second book Revolutionary chinese cookbook (Hunan recipes) over Land of Plenty (Sichuan), and when her first new book in seven years was coming out I pre-ordered it asap. It arrived two weeks before its release date (!) and I opened it up to...a recipe I already knew??
General Tso's chicken, on page 122, I didn't need. First of all it's already on page 120 of Revolutionary, and I know it by heart, having cooked it about eight times a year for years. The next recipe I see is Pock-Marked Old Woman's Tofu...Hmm, I know that one too. It's on page 313 of Land of Plenty. Then I read the introduction and she's retelling a story that's in her memoir Shark's fin and Sichuan pepper! Damn, her third cookbook is a greatest hits?
Not quiet. I was shocked at first, but the Pock-Marked tofu was a new vegetarian version, the book is a lot thicker than the last two (and I needed to dig more, I guess), and her General Tso's chicken is so good, it's ok to publish it twice. She noted in the end of her memoir she was thinking of going vegetarian, and a lot of these recipes are light on meat, or none at all. But the main emphases in this book are on lighter, healthier, more cost effective Chinese recipes, not on her own personal diet.
I've already cooked a few recipes, and have read a bunch more, I'm impressed. A lot of work has gone into this book. My only complaint is I've had trouble finding some of her ingredients here, even when I wrote down the English and Chinese names of what I needed, and asked for help from my local huge Chinese grocery store. But her list is a British version of Chinese ingredients that I'm looking for in Texas...I'll make up what I can't find (read Melissa Clark's cookbooks for the fine art of making it up as you go along). Well done, Fuchsia, you've impressed me again.
122 internautes sur 131 ont trouvé ce commentaire utile 
HASH(0x8c91b750) étoiles sur 5 I wanted to love this book, but... 2 avril 2013
Par Rebecca - Publié sur
Format: Relié Achat vérifié
I am a long-time Dunlop fan (my "Land of Plenty" is falling apart at this point). Given how much I adore her Sichuan and Hunan cookbooks, I really, really wanted to love this book -- I literally ordered it within five minutes of knowing about its existence! Having explored this book for the last couple of weeks, however, I am very sad to admit that I feel quite "meh" about it.

Most obviously (and as other reviewers have already pointed out), many recipes are repetitions or variants of those contained in her previous books. While this might make the book more complete as a stand-alone cookbook, it gets quite tedious for those of us with complete Dunlop collections.

This book has some minor annoyances, including weight measurements for small amounts of peanuts, ginger, etc. -- I find the teaspoon/tablespoon/ballpark approach from her previous books far more practical. Also, some directions are quite strange: wilting spinach before stir-frying seemed like an interesting idea, but yielded no practical difference (in my opinion).

More disturbingly, I have found that many of the dishes in this book just don't taste that good and/or are very uninteresting. Out of the dishes I've cooked from this book so far, I'd say that about 40% were "meh" (required additional soy sauce/vinegar/sesame oil/chicken powder to be palatable -- probably wouldn't cook them again), 40% were "alright" (will cook them once in a while), and only 20% were "great" (loved it -- will add to my list of frequently repeated favorites). In contrast, I would put the breakdown for Dunlop's other cookbooks at about 5% "meh", 25% "alright" and 70% "great". For your information, the smoked tofu with celery and peanuts, cold chicken with a spicy Sichuanese sauce, tiger salad, stir-fried tofu with black beans and chili, stir-fried oyster and shiitake mushrooms with garlic and spicy buckwheat noodles all fell into the "meh" category for me. The clay bowl chicken and the stir-fried oyster mushrooms with chicken (with some extra chicken powder) fell into the "great" category. Also, everything with fermented tofu was "great" to me, but that's because... well... fermented tofu!

Given that Dunlop is a very accomplished cook, I can only speculate in what went wrong here. I think that one reason could be that this book relies quite significantly on subtle flavors of natural ingredients, and a lot of the produce for sale in the US is just not that flavorful. If the produce generally available in the UK is of higher quality and her recipes are calibrated to that, then maybe that could account for the poor results in my kitchen.

Finally, I thought I noticed a slight skew toward things like celery and bell peppers and away from things like bitter melon (my favorite vegetable!), but I realize that things like these are 100% a matter of personal preferences!

On the whole, I give "Every Grain of Rice" three stars. If this was Dunlop's only book (so that the repetitions wouldn't be an issue), then maybe I would have given it four.
76 internautes sur 83 ont trouvé ce commentaire utile 
HASH(0x8c4136b4) étoiles sur 5 Best Chinese cookbook I've ever seen 30 janvier 2013
Par Howard - Publié sur
Format: Relié Achat vérifié
First, a little background on me--I'm Chinese American. I grew up in Los Angeles in an immigrant household eating a lot of Chinese food, and being exposed to lots of different Chinese food. I've taken many trips to China, and I absolutely love eating and cooking Chinese food. I probably have no less than 10 Chinese cookbooks (well maybe fewer as I've gotten rid of a bunch over the years), and I've continued to hunt for a great one. Well, this is it--this is a fantastic book filled with a variety of recipes, ranging from highly classic dishes to more modern ones (e.g., tofu with avocado? (it's delicious))

What separates this book from many other Chinese cookbooks are what's beyond the recipes. There's what I call a glossary in the back with a comprehensive set of ingredients, sauces (sometimes specific brands to buy) with detailed descriptions. Also, many recipes have suggested variations. I also really enjoy some of the background/stories on some of the recipes (e.g., some were highly extolled by current chefs)

What this isn't is a broad survey of Chinese cuisine, but there are so many recipes that are simple and delicious. I must have marked/tabbed so many recipes for cooking!

Enjoy! Another great book from Fuchsia Dunlop!
56 internautes sur 60 ont trouvé ce commentaire utile 
HASH(0x8bfbb780) étoiles sur 5 Better and better! 24 janvier 2013
Par Banana Mash - Publié sur
Format: Relié Achat vérifié
I was thrilled to see all the pictures upon opening this book! The photographs of many, many completed dishes helps with knowing great ways to present these tasty, tasty recipes. My family and I cooked our way through "Land of Plenty" and the "Revolutionary Chinese Cook Book." We preferred "Land of Plenty" and this book, "Every Grain of Rice," is a fabulous accompaniment because it has so many greens and vegie dishes. So far they have all been delicious and have not needed adjustments (which is not the case with other cook books!). Smokey Eggplant with Garlic and Spinach with Sesame Dressing are two recipes that my family wants to have a constant supply of in the refrigerator so they can snack on them whenever they can. We tried and loved the Stir-fried Black Bean and Chilli with Sichuanese Green Soy Bean Salad and Smacked Cucumber in Garlicky Sauce. In fact, we loved it so much we decided to make all of the recipes with cucumber (because it was unusual for us to cook cucumbers)in them and did not find a bad one. Finally, we use Nishiki Haiga rice instead of Thai Jasmine or the traditional short grain. It holds the sauces really well because, with haiga, the tough rice bran is removed, leaving the nutritious rice germ still attached to the kernel.
10 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x8c09edd4) étoiles sur 5 My favorite cookbook bar none 24 février 2014
Par J. Seifert - Publié sur
Format: Relié Achat vérifié
I'm an American but my wife comes from China. It's really hard to find a good Chinese cookbook in English that is both authentic yet uses ingredients that aren't too exotic. Ms. Dunlop has hit a home run on both counts with this one.

Don't take the subtitle to mean "dull" or "boring" dishes. It really means "easy to prepare" or "inexpensive ingredients". I'll usually make two to four dishes at a time for dinner, and it's not unusual to not have much left over because it's all so delicious. I've probably tried 30 of the 150 or so recipes so far and I'd classify at least half as "excellent". It's so good that we've stopped going out to Chinese restaurants to eat. It's tastier and cheaper just to eat at home.

A word about finding the ingredients: while you might find most of the ingredients you need at your local supermarket, you'll need to venture to an Asian grocery store to find the remaining ones. Even then, a few ingredients have been difficult to track down for me. That's partially because I live in Indianapolis; a larger metropolitan area with better Chinese grocery stores would have a better selection than what I can find.

Every Grain of Rice also contains an extensive introduction detailing some of the equipment and cooking techniques central to Chinese cooking. These tips have been invaluable for me as a cook, even if I'm not cooking Chinese food.

This is the one cookbook that I use at least every week, and sometimes several times a week. Thanks to Ms. Dunlop, I'm known to many of my Chinese friends as the best Chinese cook they know. If you have any interest in authentic Chinese cooking, buy this book now.
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