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4.7 out of 5 stars
4.7 out of 5
276 global ratings
5 star
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4 star
12%
3 star
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2 star
1%
1 star
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Land of Fish and Rice: Recipes from the Culinary Heart of China

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

byFuchsia Dunlop
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CUinChengdu
5.0 out of 5 stars I Love This Book!
Reviewed in the United States 🇺🇸 on 15 December 2022
Verified Purchase
When I last visited Sichuan, China, I carried my copy of Ms Dunlop's, "land of plenty". In it, I kept a journal of every dish I encountered faced by her recipe. It has become a treasured memory of my 2011 trip.

More than a decade later, "Land of Fish and Rice" has again stirred my desire to return to China, accompanied by this wonderful book.

Every recipe reminds me of my childhood. I love how Ms Dunlop has generously provided suggested alternatives to potentially difficult to find ingredients.

Speaking directly to Ms Dunlop, I say, thank you so much for your hard work and diligence in bringing more authentic Chinese cuisine into my heart here in the United States of America.

I invite you, the Reader, to buy this book, open your heart, and experience for yourself a little piece of the Land of Plenty.
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PA
5.0 out of 5 stars Delicious recipes, authentic and well-researched
Reviewed in Australia 🇦🇺 on 29 September 2021
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I bought this book because my partner was born near Shanghai, and we were looking to recreate some of her favourite recipes. She was delighted with the breadth of nostalgic and familiar dishes - she ended up showing the book to friend also from the region, and they spent a good half hour bubbling and chatting over how fun and interesting it was to see their favourite childhood dishes written down in such a detailed and accessible way.

Fuchsia Dunlop has done her research. It's a book that is definitely tailored towards Westerners, and the reason I say that is because it includes methods for some things that would be so ubiquitous to a Shanghai native that they barely warrant being written down, such as methods for plain congee or stir-fried greens - the equivalent would be an English cookbook with recipes for grilled cheese sandwiches or fish and chips. This is far from a criticism - very often it feels like regional cookbooks jump too readily to include only dishes that are exotic, unusual or challenging. The book is enormously accessible to anyone even if they have no background in Chinese cooking, and for that includes some basic building blocks that can you can use as a jumping off point into more unfamiliar territory.

That isn't to say that the book doesn't have complex recipes - it runs the full gamut from half hour quick suppers to make-ahead dinner party showstoppers (or 'kung fu' recipes).

Everything I've made so far has been delicious and very-well received. I made hong shao rou for a Nanjing native and was told that my dish was 'as good as mum used to make it' - which I think is about the highest form of praise a chef can get.

It also includes a lot of detail and history on each dish and the food photography is gorgeous. Highly recommended.
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Hedglin
4.0 out of 5 stars A visual stunner, but flavors more suitable for the Advanced Chinese Foodie
Reviewed in the United States 🇺🇸 on 2 January 2017
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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.
176 people found this helpful
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kazbo
4.0 out of 5 stars bought for a present
Reviewed in the United Kingdom 🇬🇧 on 28 January 2022
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bought this as a present so not sure if receipiant will like it. I think the book is beautifully presented and has lots of pictures and many photos
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A Reynolds
5.0 out of 5 stars Fast delivery great quality.
Reviewed in the United Kingdom 🇬🇧 on 21 June 2022
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Book arrived quickly and as described, for a great price. Thank you.
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A customer
5.0 out of 5 stars Another winner by Fuchsia Dunlop
Reviewed in the United States 🇺🇸 on 27 June 2018
Verified Purchase
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.
22 people found this helpful
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sup
5.0 out of 5 stars Holds its own with the best Chinese-language sources
Reviewed in the United States 🇺🇸 on 6 January 2021
Verified Purchase
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.
9 people found this helpful
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Jodi Henley
5.0 out of 5 stars A beautiful cookbook and very well-written
Reviewed in the United States 🇺🇸 on 11 February 2022
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The pictures are gorgeous, the stories are interesting enough to read twice, and the recipes are easy to use and fool proof. A solid addition to my collection of Fuschia Dunlop books.
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Claudio
5.0 out of 5 stars Fuchsia Dunlop sforna un altro capolavoro
Reviewed in Italy 🇮🇹 on 20 October 2017
Verified Purchase
Fuchsia Dunlop è da più di quindici anni una autorità indiscussa nel campo della cucina cinese; fin dal suo esordio con la provincia dello Sichuan (Land of Plenty, 2001) si è distinta per lo sforzo di affrontare questo "continente" con approfondimenti su porzioni più ristrette del suo territorio, l'unico modo possibile per non essere superficiali rispetto alla sua ricchezza e alla sua multiformità, spesso inconcepibile per occidentali abituati a classificazioni più rigide e ordinarie (e a giudizi spesso troppo sommari sulla "realtà" cinese).
Neanche questa sua ultima fatica tradisce le aspettative; la regione immensa dello Jiangnan, la porzione del delta a sud dello Yangtze, è ricca di corsi d'acqua dolce e arriva fino al mare. Non solo pesci, riso e ortaggi (oltre l'onnipresente maiale) ne caratterizzano la cucina; domina soprattutto un certo gusto per l'armonia degli accostamenti e per il raffinato bilanciamento delle spezie, quasi sconosciuto ad altre regioni.
Libro perfetto per cura, grafica e qualità fotografica; da segnalare per gli appassionati il capitolo "Dumplings & Snacks".

Se siete veramente interessati alla cucina cinese, la Dunlop è sulla vostra strada.
2 people found this helpful
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Norbert Mergen
2.0 out of 5 stars Teleurstellend
Reviewed in the Netherlands 🇳🇱 on 16 December 2022
Verified Purchase
De indruk wordt gewekt dat het boek de binnenlanden van China beslaat, dat is niet zo. Het is maar een mager deel.
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