Land of Fish and Rice: Recipes from the Culinary Heart of China

The 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 harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

Binding Type: Hardcover
Publisher: W. W. Norton & Company
Published: 10/18/2016
ISBN: 9780393254389
Pages: 368
Weight: 2.80lbs
Size: 9.80h x 7.70w x 1.30d

Review Citations: Publishers Weekly 06/06/2016
Library Journal 10/15/2016 pg. 108
Shelf Awareness 11/29/2016