high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

Good condition. Crease on hardcover. Average shelf wear. slight bending on corners. Pages are clean and free of any highlighting or notes. Ships direct from Amazon!
See more
Sold by JSBBookStore and fulfilled by Amazon.
[{"displayPrice":"$20.81","priceAmount":20.81,"currencySymbol":"$","integerValue":"20","decimalSeparator":".","fractionalValue":"81","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"030c9dBHxL7QlkoQ78JjR0diKn5UOYuzDr0S6Ng4QN3Os5I0EgYv%2BVjYi00n7FoLB%2Bpwc47i1ju892Hd0vBj6L8924eErZyAf8CZnRPSCw5FrVH6zwkhVKramKaJN%2F03onrU6cbdsWpOfXldkmRKoA%3D%3D","locale":"en-US","buyingOptionType":"NEW"},{"displayPrice":"$18.73","priceAmount":18.73,"currencySymbol":"$","integerValue":"18","decimalSeparator":".","fractionalValue":"73","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"030c9dBHxL7QlkoQ78JjR0diKn5UOYuzX9AuegvmhhLkwRBP4p8rt0grvxK9HXQS6UhTjx6eKs8kkKWvqSb5uJTB9YHHjcE0kwds3b1AYyVMOqU1vwJoXvr14D7kHDfEX1IdKUkUSPuXB%2FPP5y0B07rU%2Bkr0VU6YCc1%2FQRcWO6lh6WsvTJuR2vqM6%2Bxkt%2BJr","locale":"en-US","buyingOptionType":"USED"}]
$$20.81 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$20.81
Subtotal
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
ADD TO LIST
Available at a lower price from other sellers that may not offer free Prime shipping.
SELL ON AMAZON
Share this product with friends
Text Message
WhatsApp
Copy
press and hold to copy
Email
Facebook
Twitter
Pinterest
Loading your book clubs
There was a problem loading your book clubs. Please try again.
Not in a club? Learn more
Join or create book clubs
Choose books together
Track your books
Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. Explore Amazon Book Clubs
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Frequently bought together

+
+
Choose items to buy together.
Buy all three: $68.79
$20.81
$22.99
$24.99
Total price:
To see our price, add these items to your cart.
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Book details

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Description

Product Description

2017 Nominee for James Beard Cookbook Award: International
2017 Nominee for IACP Cookbook Award: International

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)

116 photographs

Review

"In Land of Fish and Rice, Fuchsia distills her characteristic in-depth studies (she''s a cook who learns by doing) into easy-going and understated prose and inspiringly simple recipes that really work."
J. Kenji López-Alt, New York Times-bestselling author of The Food Lab

"In Land of Fish and Rice Fuchsia Dunlop introduces us to the little-known region south of the Yangtze River, its long and deep influence on Chinese gastronomy, and its surprisingly subtle, refreshing flavors. Land of Fish and Rice is authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table."
Harold McGee, James Beard Award-Winning author of On Food and Cooking: The Science and Lore of the Kitchen

"Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks."
Alice Waters, Owner, Chez Panisse Restaurant and author of The Art of Simple Food

"Fuchsia Dunlop’s homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insider’s culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus."
Grace Young, author of Stir-Frying to the Sky’s Edge and Wisdom of the Chinese Kitchen

"This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too."
Claudia Roden, author of The New Book of Middle Eastern Food

"This beautiful book spoke to me personally. My parents were from “South of the Yangtze” and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners."
Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San Francisco

"Cookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This year may be different. . . . For her latest, Ms. Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid-1990s, dives deep into the balanced flavors of Jiangnan. These are recipes to bring out the optimal flavors of the ingredients, and Ms. Dunlop’s approachable instructions bring readers closer to success."
New York Times--Best Cookbooks of Fall 2016

" Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine―and now revealed to us."
Wall Street Journal

"An exquisite and marvelously detailed work. With many of these dishes, their brilliance lies in their minimalism. So far, every recipe I’ve tried consists of relatively few ingredients, which, when combined, sparkle with flavour. "
Samuel Fromartz, The Washington Post

"Another masterpiece from one of my favorite authors. Dunlop is a gifted writer with intriguing recipes that work. I have every one of her titles and if the woman wrote a book about how to stir a pot of water, I would buy it. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else. . . this author is a treasure. "
Eat Your Books

"Dunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver. . . . Spectacular."
Susan T. Chang, The Level Teaspoon Podcast

" Land of Fish and Rice closes on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she “could never do justice to their extraordinary culinary tradition.” Fortunately for us, she is mistaken."
Diane Leach, Popmatters.com

"Dunlop’s prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple. . . . You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible."
Los Angeles Times

"Dunlop shines a spotlight on the Jiangnan region…a worthy addition to a home cook’s collection."
San Francisco Chronicle

"You can’t find a Chinese food cookbook with shorter ingredients lists than this one has―a welcome surprise for the genre."
Washington Post

About the Author

Fuchsia Dunlop is the author of Land of Fish and Rice, among other books. She has won four James Beard awards for her writing and lives in London.

Product information

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!
Upload video
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

More items to explore

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customer reviews

4.8 out of 54.8 out of 5
215 global ratings

Top reviews from the United States

Hedglin
4.0 out of 5 starsVerified Purchase
A visual stunner, but flavors more suitable for the Advanced Chinese Foodie
Reviewed in the United States on January 1, 2017
I lived in China for several years, and grew to love the food. Since I returned to the US, I''ve been chasing down cookbooks to help me recreate the authentic tastes of my favorite nibbles from China. I thoroughly enjoy Fuchsia Dunlop''s enthusiasm for Chinese cuisine, and I... See more
I lived in China for several years, and grew to love the food. Since I returned to the US, I''ve been chasing down cookbooks to help me recreate the authentic tastes of my favorite nibbles from China. I thoroughly enjoy Fuchsia Dunlop''s enthusiasm for Chinese cuisine, and I own all her books. This is an interesting addition, but not my favorite for a few reasons.

Firstly, the good: the food photography, as well as the general design of the book, is stunning. This would make a lovely gift for a Chinese food lover, even if one never cooks any of the recipes. As Fuchsia Dunlop has become more famous, the budget (and resulting visual quality) of her cookbooks has increased dramatically. This one''s definitely a visual stunner, her best yet. The writing is classic Dunlop, as well--a mix of chatty anecdotes from her travels, well-placed historical tidbits, and practical tips on additions and substitutions. Most recipes I''ve tried are clear, though of course it helps if one is at least generally familiar with the tastes of authentic Jiangnan cuisine (the area around the lower Yangtze, including Shanghai, Zhejiang and Jiangsu provinces). Orange mandarin chicken stir-fry, this is not.

Which leads me to the main drawback of the book: taste-wise and recipe-wise, this is probably one of her less accessible books for Western readers. When done well, Jiangnan cuisine is light but flavorful, often seafood-focused--a midpoint between the bold and hearty tastes of Northern Chinese cuisine, and the ultra-light and delicate tastes of Southern Chinese food. However, when done badly, it can be bland, oily, sugary and strange to the Western palate. Dunlop chooses her recipes carefully, providing both choices that are easily palatable to Westerners as well as more challenging classics within the Jiangnan culinary canon. That being said, there were just fewer recipes that I can add to my everyday repertoire from this book, versus her other books. Many include Chinese pickles, preserved meats, freshwater fishes, and less-common ingredients such as goose, snow vegetable, and chayote.

It''s a solid choice for hardcore China foodies who want to expand their culinary repertoire; however, most of us will not be using this as a day-to-day cookbook. If you''re looking for workhorse everyday Chinese favorites, choose Dunlop''s Every Grain of Rice instead. If you want to stretch your Chinese tastebuds in a way that will probably offer more recipes to the average Westerner''s liking, try her Hunanese book The Revolutionary Chinese Cookbook. Favorite recipes from this book included: green bok choy with dried shrimp, West Lake fish in vinegar sauce, oil-exploded shrimp, and Hangzhou sweet-and-sour pork.
154 people found this helpful
Helpful
Report
A customer
5.0 out of 5 starsVerified Purchase
Another winner by Fuchsia Dunlop
Reviewed in the United States on June 26, 2018
I tried Golden Scrambled Eggs with Shrimp today and loved it. The recipe involves a very short list of simple and accessible ingredients that I have cooked with countless of times. Yet, with simple twists in the cooking method, which Fuchsia describes in her exceedingly... See more
I tried Golden Scrambled Eggs with Shrimp today and loved it. The recipe involves a very short list of simple and accessible ingredients that I have cooked with countless of times. Yet, with simple twists in the cooking method, which Fuchsia describes in her exceedingly clear and straightforward style, I was able to turn ordinary materials into something special.

I own every book by Fuchsia and have deep respect and appreciation for what she has done to spread the knowledge of Chinese cuisine. I am from China and now live in the United States. I am most proud of the Chinese cuisine which I do not think is well understood and appreciated outside China. I recently visited in China and spent some time in several major book stores checking out Chinese cookbooks. Most of the cookbooks I saw aim for quick and easy recipes; many have step wise pictures. I assume these are helpful books for busy people looking for something easy to follow. However, if you want to learn what the truly amazing Chinese food is like, Fuchsia''s books are among the top choices. She really gets it. She is highly skilled at talking about Chinese food concepts and terms that do not have anything equivalent in the English world.

I look forward to cooking through this and her other books.
19 people found this helpful
Helpful
Report
sup
5.0 out of 5 starsVerified Purchase
Holds its own with the best Chinese-language sources
Reviewed in the United States on January 5, 2021
I mostly cook from Chinese language sources and just wanted to mention that (like all of all of her cookbooks) this book doesn''t give up even one little bit of quality just because it''s in English. It''s as faithful and loving a guide to Jiangnan food as I could ever imagine... See more
I mostly cook from Chinese language sources and just wanted to mention that (like all of all of her cookbooks) this book doesn''t give up even one little bit of quality just because it''s in English. It''s as faithful and loving a guide to Jiangnan food as I could ever imagine or hope for. Would give it a hundred stars if I could.

Also like her other cookbooks, the recipes are spot on and turn out great results.

Just like any cuisine, if you''re new to this regional Chinese style then you may need to spend some time learning the techniques and flavors - since high quality examples can be very hard to find in western Chinese restaurants unless you already know what you''re looking for.
5 people found this helpful
Helpful
Report
Sean
5.0 out of 5 starsVerified Purchase
Well-written and saliva inducing for even the novice cook
Reviewed in the United States on July 19, 2019
Think you know Chinese food? Is sweet and sour pork or chow mein your favorite dish? Get educated with real Chinese cuisine from one of the many provinces of China. This is a good read, with really good, and approachable recipes. It helps if you live in a region of the... See more
Think you know Chinese food? Is sweet and sour pork or chow mein your favorite dish? Get educated with real Chinese cuisine from one of the many provinces of China. This is a good read, with really good, and approachable recipes. It helps if you live in a region of the country that has an Asian grocery or mart. Many of the ingredients can be found in the mega-chain grocery stores common in many areas, but review every recipe completely before you realize balsamic vinegar isn''t a good substitute for chinkiang vinegar.
6 people found this helpful
Helpful
Report
Phyllis F. Perkins
5.0 out of 5 starsVerified Purchase
Like all of Fuchsia Dulop''s other books
Reviewed in the United States on November 15, 2016
Like all of Fuchsia Dulop''s other books, this one is not just a bunch of recipes, but the text puts them in both a cultural and historical context. Worth having on your kitchen bookshelf.
20 people found this helpful
Helpful
Report
Andrea Bernal
5.0 out of 5 starsVerified Purchase
Amazing
Reviewed in the United States on July 28, 2020
I bought this for my husband who is a huge Chinese culinary enthusiast. He is incredibly pleased, knowledge about food from this region is not regularly written about. He was stoked as.soon as he opened it.
4 people found this helpful
Helpful
Report
De Kok is in de kitchen
5.0 out of 5 starsVerified Purchase
Beautifully written, and a refreshing change from typical Chinese takeout
Reviewed in the United States on August 12, 2017
In our library''s Cookbook Club, this is September''s featured cookbook. The twelve of us are each cooking a different dish from it, sharing our stories on cooking out of it, and tasting each of the various dishes, from smoked duck eggs to fish chowder, from dongpo pork to... See more
In our library''s Cookbook Club, this is September''s featured cookbook. The twelve of us are each cooking a different dish from it, sharing our stories on cooking out of it, and tasting each of the various dishes, from smoked duck eggs to fish chowder, from dongpo pork to pumpkin juice with honey. I am looking forward to September''s session, to be sure!

I will freely confess to being pretty fearless in the kitchen, so the challenge for me is not the cooking but finding the ingredients. Fortunately we''re in an area with numerous ethnic groceries and a couple of Wegman''s, but for those who aren''t, Ms. Dunlap provides some substitutions, and there''s always the Internet.
7 people found this helpful
Helpful
Report
Joanna
5.0 out of 5 starsVerified Purchase
An heirloom cookbook to hold onto!
Reviewed in the United States on April 4, 2019
I''ve browsed a lot of cookbooks, and most are fads/hype. This is the real deal. The author has truly tapped the pulse of Jiangnan cooking. She has done proper research and consulted/collaborated with credible and local sources. The recipes are authentic and the pictures... See more
I''ve browsed a lot of cookbooks, and most are fads/hype. This is the real deal. The author has truly tapped the pulse of Jiangnan cooking. She has done proper research and consulted/collaborated with credible and local sources. The recipes are authentic and the pictures delightful. This one is a keeper!
5 people found this helpful
Helpful
Report

Top reviews from other countries

D. Leffman
5.0 out of 5 starsVerified Purchase
and found these recipes produce dishes that look and taste exactly like those you''d be served up in the region
Reviewed in the United Kingdom on November 14, 2016
I''ve spent over twenty years travelling in China as a guidebook writer, and found these recipes produce dishes that look and taste exactly like those you''d be served up in the region. My pick would be the eight treasures duck, soy-pickled radish, longjing tea prawns and...See more
I''ve spent over twenty years travelling in China as a guidebook writer, and found these recipes produce dishes that look and taste exactly like those you''d be served up in the region. My pick would be the eight treasures duck, soy-pickled radish, longjing tea prawns and four-delights kao fu (bran puffs). Besides the recipes, there''s plenty of the usual Fuchsia Dunlop background detail, anecdotes and what you''re aiming for with each dish in terms of taste and texture – though being hard to please I would have liked to see even more coverage of the philosophy behind Jiangnan cooking (for more of which, try Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin). Nice!
15 people found this helpful
Report
BD
5.0 out of 5 starsVerified Purchase
Indispensable and marvellous
Reviewed in the United Kingdom on January 21, 2017
Fuchsia Dunlop has, to date, written cookbooks on the cuisines of Hunan, Jiangnan, and Sichuan plus Chinese home cooking. All are indispensable. She provides cookery information not available elsewhere. Her recipes are practicable and easy to follow. She wonderfully evokes...See more
Fuchsia Dunlop has, to date, written cookbooks on the cuisines of Hunan, Jiangnan, and Sichuan plus Chinese home cooking. All are indispensable. She provides cookery information not available elsewhere. Her recipes are practicable and easy to follow. She wonderfully evokes the cultures, histories, and regions involved. Lastly, and not unimportantly, she writes beautifully. Marvellous.
4 people found this helpful
Report
Herman Reichenbach
5.0 out of 5 starsVerified Purchase
The best of regional Chinese cookbooks available in a western European language
Reviewed in the United Kingdom on December 11, 2016
As with her earlier Sichuan and Hunan cookbooks, Fuchsia Dunlop introduces to (or for the experienced: reinforces for) the ambitious amateur cook a wonderfully multifarious cuisine relatively unknown in the West (at least where I live). "Land of fish and rice" is a...See more
As with her earlier Sichuan and Hunan cookbooks, Fuchsia Dunlop introduces to (or for the experienced: reinforces for) the ambitious amateur cook a wonderfully multifarious cuisine relatively unknown in the West (at least where I live). "Land of fish and rice" is a remarkably useful, ideas-provoking and at the same time warmly empathetic text with splendid recipes (and some enticing photographs) of the Shanghai-Yangzhou-Suzhou-Hangzhou square. Perhaps not being familiar with every Chinese cookbook available on the market, I should say: "probably" the best of its, the best of their kinds(s).
3 people found this helpful
Report
P. Harvey
5.0 out of 5 starsVerified Purchase
As good as her other books with very little overlap.
Reviewed in the United Kingdom on August 28, 2019
I use Every Grain of Rice all the time. This complements that and she is the supreme recipe provider for Chinese cookery.
One person found this helpful
Report
V Green
5.0 out of 5 starsVerified Purchase
Fantastic Cookbook for SouthEast China
Reviewed in the United Kingdom on May 1, 2021
Very authentic recipes, I’m from Nanking as part of land (home) of fish and rice. The recipes just remind me the dishes at my grandparents’. Tried several recipes since I got the book and I’m really impressed. Also the ingredients are simple and straightforward most of the...See more
Very authentic recipes, I’m from Nanking as part of land (home) of fish and rice. The recipes just remind me the dishes at my grandparents’. Tried several recipes since I got the book and I’m really impressed. Also the ingredients are simple and straightforward most of the time, easy to find in UK if you live in or visit a City. Highly recommended!
Report
See all reviews
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who bought this item also bought

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Customers who viewed this item also viewed

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Pages with related products.

  • fish recipes
  • rice cooker recipes
  • best cookbooks 2016
  • Explore dried shrimps for fish
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale

high quality Land of Fish and Rice: Recipes from the online Culinary Heart of online sale China online sale