Every Grain of Rice (2013 W.W. Norton) author Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, her new book is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish. Try your hand at gluten-free buckwheat noodles (pictured above), Chinese broccoli and Gong Bao chicken. Many of the book's recipes require few ingredients and are surprisingly easy to make.
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