Land of Fish and Rice

Land of Fish and Rice explores the cuisine and culinary traditions of China's Lower Yangtze region, known as Jiangnan. The book combines recipes, cultural insights, and food history from this water-rich area that includes Shanghai, Nanjing, and surrounding provinces. Dunlop presents over 150 recipes that span home cooking, street food, and restaurant dishes from the region. The work builds on her years of firsthand experience studying and cooking in Chinese kitchens, including formal training at the Sichuan Institute of Higher Cuisine. Through food, the book examines the deep connections between geography, culture, and daily life in Jiangnan. The focus on one specific region allows for an understanding of how landscape and local ingredients shape a distinct culinary identity within the broader scope of Chinese cuisine.

Readers appreciate this cookbook's deep dive into Jiangnan regional Chinese cuisine, with many noting the detailed cultural context and cooking techniques. Home cooks report success with recipes like the clear-broth soups and red-braised dishes. Likes: - Clear instructions and accessible ingredients - Historical background for each dish - Beautiful photography - Personal stories from the author's time in the region Dislikes: - Some ingredients remain hard to find outside major cities - Several recipes require specialty equipment - Layout can make recipes hard to follow while cooking - Some readers wanted more photos of technique steps Ratings: Amazon: 4.7/5 (489 reviews) Goodreads: 4.32/5 (261 ratings) One reviewer noted: "The red-braised pork recipe alone makes this book worthwhile." Another wrote: "The soup dumpling instructions finally helped me master the technique after years of trying." Common criticism focused on recipe complexity: "Beautiful book but many recipes take hours and special tools."

Every Grain of Rice by Fuchsia Dunlop This collection presents home-style Chinese recipes and techniques from multiple regions beyond Jiangnan.

Phoenix Claws and Jade Trees by Kian Lam Kho The book documents traditional Chinese cooking methods and master recipes through a professional chef's perspective.

All Under Heaven by Carolyn Phillips A comprehensive collection of recipes spans the 35 cuisines of China, from Tibet to Hong Kong.

The Food of Sichuan by Fuchsia Dunlop The work explores Sichuan's culinary heritage through recipes, techniques, and historical context.

Shark's Fin and Sichuan Pepper by Fuchsia Dunlop A culinary memoir traces the author's journey through China's food culture as the first Westerner to train at the Sichuan Institute of Higher Cuisine.

🥢 Jiangnan cuisine, featured throughout the book, is considered the most refined of all Chinese cooking styles, emphasizing seasonal ingredients and delicate flavors. 📚 Fuchsia Dunlop was the first Westerner to train as a chef at the prestigious Sichuan Institute of Higher Cuisine in Chengdu, China. 🌱 The book's title comes from "Jiangnan," which literally translates to "South of the River," referring to the fertile region south of the Yangtze River known for its rice paddies and abundant seafood. 🍜 Many of the recipes featured in the book come from home cooks and small restaurants rather than high-end establishments, preserving authentic family cooking traditions. 🏆 The book won the 2016 Andre Simon Food and Drink Book Award and was named one of the best cookbooks of 2016 by The New York Times.