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)
Dunlop (Every Grain of Rice), a London-based food and travel journalist and the recipient of multiple James Beard Awards, continues her love affair with Chinese cooking in an exploration of the Jiangnan region. In this "culinary heart of China" along the lower Yangtze near Shanghai, abundant resources from fertile valleys and waters produce a "gentle way of life and glorious cuisine" and a refined "seductive harmony of tastes." Dunlop selects 150 recipes from home and restaurant kitchens, street vendors, foragers, and farmers that feature traditional courses: appetizers, meat mains, poultry, eggs, seafood, tofu, and vegetables. Soups, rice, noodles, dumplings, along with snacks, sweet dishes, and drinks are included. There are foundation recipes for stocks and bun dough and tips for menu planning, pantry ingredients, tools, and techniques. While home cooks might find sourcing chrysanthemum leaves, lotus roots, or lily bulbs a challenge, the majority of dishes translate simply for the home cook. Her dishes will certainly impress: Tofu Ribbons, a comforting mushroom, pork, and wheat noodle dish; stir-fried sweet potato noodles; and the extravagant leaf and mud-wrapped Beggar's Chicken entr e. Jiangnan flavors, tamer than other regions', are achieved with a limited range of seasonings yet are perfectly balanced and attractive to modern adherents of clean eating, Dunlop argues. The Jiangnan is an exquisite "crucible of Chinese gastronomy," and Dunlop's scholarly homage to the region will captivate the culinary imagination.