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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!
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.
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).
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!
A gorgeously produced volume. I have been read, enjoying and using Fuchsia Dunlop's tomes for years. I own all of them and cook from all of them. Even her "autobiographical" book is gustatorially inspirational. Read, eat and repeat.