{"product_id":"land-of-fish-and-rice-9781408802519","title":"Land of Fish and Rice","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eFuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine  and her book makes us fall in love too\u003c\/b\u003e\u003cb\u003e'\u003c\/b\u003e\u003cb\u003e \u003ci\u003eClaudia Roden\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eFuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok\u003c\/b\u003e\u003cb\u003e'\u003c\/b\u003e\u003cb\u003e \u003ci\u003eKen Hom\u003c\/i\u003e\u003c\/b\u003eThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.  Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e2016 Cookbook of the Year * Guild of Food Writers *\u003cbr\u003e2016 Food Book Award * Andre Simon *\u003cbr\u003eFuchsia Dunlop reveals China’s best-kept food secrets in a magnificent new book about Jiangnan’s culinary heritage * Observer *\u003cbr\u003eDunlop shares everything she has learnt about this rich culinary landscape, with recipes which are eminently doable at home * Telegraph Magazine *\u003cbr\u003eThrough gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability * Alice Waters *\u003cbr\u003eAuthoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table * Harold McGee *\u003cbr\u003eAmid the constant tsunami of cookery books, a new one by the Chinese food expert Fuchsia Dunlop is always worth looking out for * Jay Rayner, Observer *\u003cbr\u003eWhen Dunlop writes a recipe it is done in the spirit of generosity rather than of showing off. There is a startling purity to these recipes * Literary Review *\u003cbr\u003eEloquently but simply captures the rich cuisine of a region unfamiliar to most Westerners * Cecilia Chiang *\u003cbr\u003eEvery time I think I've finally started to get Chinese cuisine, Fuchsia seems to come around and point me towards a little door that opens up onto a whole new world of flavors and techniques * J. Kenji Lopez-Alt, author of The Food Lab *\u003cbr\u003eWe judge a cookbook’s quality on the amount of food stains we’ve flung on it over the years. The filthier, the better. This one’ll become a Pollock-esque masterpiece of soy-sauce, sweet chilli and dried-on rice in a matter of weeks. Everything in it sounds delicious * Mr Hyde *\u003cbr\u003eFuchsia Dunlop is an authority on China’s cuisine. There’s information on the local history, ingredients and approach to food, and the recipes are deceptively easy to make * Delicious *\u003cbr\u003eBritain’s greatest expert on Chinese cooking celebrates the Jiangnan region. These are foolproof dishes, but by virtue of the novelty of the region and flavour combinations, they remain exciting. As ever, with Dunlop, the book is an introduction to a whole new world.  Dunlop fans need not worry, this book will not disappoint. And it will win her many more * Waitrose Weekend *","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":48866809610583,"sku":"9781408802519","price":22.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781408802519.jpg?v=1722280117","url":"https:\/\/bookcurl.com\/products\/land-of-fish-and-rice-9781408802519","provider":"Book Curl","version":"1.0","type":"link"}