Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, <em>Every Grain of Rice</em> is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.<br /><br /><br />Try your hand at stir-fried potato slivers with chili pepper, vegetarian
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