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

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

â€œFuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.â€ â€”Julia Moskin, New York Times

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a â€œland of fish and rice.â€ 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 Beggarâ€™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 Chinaâ€™s most fascinating culinary regions.

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