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Land of Fish and Rice: Recipes from the Culinary Heart of China Hardcover – October 18, 2016

by Fuchsia Dunlop (Author)
4.7 4.7 out of 5 stars 296 ratings
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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)

116 photographs
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Previous page
  1. Print length
    368 pages
  2. Language
    English
  3. Publisher
    W. W. Norton & Company
  4. Publication date
    October 18, 2016
  5. Dimensions
    7.8 x 1.4 x 10 inches
  6. ISBN-10
    0393254380
  7. ISBN-13
    978-0393254389
  8. See all details
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From the Publisher

Revolutionary Chinese Cookbook - cover image Shark's Fin and Sichuan Pepper cover image Every Grain of Rice cover image Land of Fish and Rice cover image The Food of Sichuan cover image Invitation to a Banquet
Revolutionary Chinese Cookbook Shark's Fin and Sichuan Pepper Every Grain of Rice Land of Fish and Rice The Food of Sichuan Invitation to a Banquet
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4.7 out of 5 stars
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4.8 out of 5 stars
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Price $46.85 $15.30 $22.04 $29.14 $22.49 $22.37
Also by Fuchsia Dunlop With a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Revolutionary Chinese Cookbook brings to life the delicious tastes of Hunan. Fuchsia Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. Every Grain of Rice is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 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. An essential update of Fuchsia Dunlop’s landmark book on Chinese cooking, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture.

Editorial Reviews

Review

"In Land of Fish and Rice, Fuchsia distills her characteristic in-depth studies (she's a cook who learns by doing) into easy-going and understated prose and inspiringly simple recipes that really work."
― J. Kenji López-Alt, New York Times-bestselling author of The Food Lab

"In Land of Fish and Rice Fuchsia Dunlop introduces us to the little-known region south of the Yangtze River, its long and deep influence on Chinese gastronomy, and its surprisingly subtle, refreshing flavors. Land of Fish and Rice is authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table."
― Harold McGee, James Beard Award-Winning author of On Food and Cooking: The Science and Lore of the Kitchen

"Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability. Her simple and delicious flavors from the southern Yangtze inspire me and surely will inspire a new generation of cooks."
― Alice Waters, Owner, Chez Panisse Restaurant and author of The Art of Simple Food

"Fuchsia Dunlop’s homage to Jiangnan cooking is destined to be a classic. She takes us on a rare insider’s culinary odyssey through the Lower Yangtze region sharing its rich culinary traditions. Unusual specialties like chrysanthemum leaves with pine nuts, Buddhist vegetarian tofu rolls, and fresh clam custard are gathered from years of travel and research. This is a major contribution to our understanding of Chinese cuisine. The exquisite photography is an added bonus."
― Grace Young, author of Stir-Frying to the Sky’s Edge and Wisdom of the Chinese Kitchen

"This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too."
― Claudia Roden, author of The New Book of Middle Eastern Food

"This beautiful book spoke to me personally. My parents were from “South of the Yangtze” and just reading the recipes evoked long lost smell and taste memories that brought tears to my eyes. Fuchsia has eloquently but simply captured the rich cuisine of a region unfamiliar to most Westerners."
― Cecilia Chiang, Author, Chef, and Founder of The Mandarin Restaurant in San Francisco

"Cookbooks turn up every few years with the promise of an everyday mastery of Chinese cuisine. Their mark is fleeting, and cooks happily return to their manila envelopes of takeout menus. This year may be different. . . . For her latest, Ms. Dunlop, a British cook and food writer who has been studying Chinese cooking since the mid-1990s, dives deep into the balanced flavors of Jiangnan. These are recipes to bring out the optimal flavors of the ingredients, and Ms. Dunlop’s approachable instructions bring readers closer to success."
― New York Times--Best Cookbooks of Fall 2016

"Land of Fish and Rice by the revered British pro Fuchsia Dunlop is a focused exploration of the food of Jiangnan, an area famous among Chinese for its subtle cuisine―and now revealed to us."
― Wall Street Journal

"An exquisite and marvelously detailed work. With many of these dishes, their brilliance lies in their minimalism. So far, every recipe I’ve tried consists of relatively few ingredients, which, when combined, sparkle with flavour. "
― Samuel Fromartz, The Washington Post

"Another masterpiece from one of my favorite authors. Dunlop is a gifted writer with intriguing recipes that work. I have every one of her titles and if the woman wrote a book about how to stir a pot of water, I would buy it. Gorgeous photographs, haunting narrative, and recipes you will not find anywhere else. . . this author is a treasure. "
― Eat Your Books

"Dunlop has a lively prose style that makes you just wanna go, like, smack a cucumber or take apart a duck with a cleaver. . . . Spectacular."
― Susan T. Chang, The Level Teaspoon Podcast

"Land of Fish and Rice closes on a strikingly humble note, with Dunlop thanking her Chinese friends for their help, adding she “could never do justice to their extraordinary culinary tradition.” Fortunately for us, she is mistaken."
― Diane Leach, Popmatters.com

"Dunlop’s prose is engaging and informative, and the recipes she chooses encompass the complex and the happily simple. . . . You will learn much about regional Chinese food, and you will want to make these recipes as soon as reasonably possible."
― Los Angeles Times

"Dunlop shines a spotlight on the Jiangnan region…a worthy addition to a home cook’s collection."
― San Francisco Chronicle

"You can’t find a Chinese food cookbook with shorter ingredients lists than this one has―a welcome surprise for the genre."
― Washington Post

About the Author

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award–winning and best-selling books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.

Product details

  • Publisher ‏ : ‎ W. W. Norton & Company; 1st edition (October 18, 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 368 pages
  • ISBN-10 ‏ : ‎ 0393254380
  • ISBN-13 ‏ : ‎ 978-0393254389
  • Item Weight ‏ : ‎ 2.8 pounds
  • Dimensions ‏ : ‎ 7.8 x 1.4 x 10 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 296 ratings

About the author

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Fuchsia Dunlop

Fuchsia Dunlop

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Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.

Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017.

Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel.

Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine.

Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi).

For more information, visit Fuchsia's website, www.fuchsiadunlop.com

Customer reviews

4.7 out of 5 stars
4.7 out of 5
296 global ratings

Top reviews from the United States

Chef
5.0 out of 5 stars A new top 10 book of all time
Reviewed in the United States on December 11, 2016
Verified Purchase
Brilliant. Elegant. Beautifully written and detailed but never overbearing. Some of the best basic cooking and ingredient information available very excitedly presented. The traditions and history presented especially concerning jin versus pickling versus fermenting versus brines is heroically inclusive and accurate. The publication of this book is a milestone in the history of food literature, culture and a sweet and tender exhortation not to forget so many beautiful and delicious things need to be treasured and saved now. This is the only gift we intend to give in the coming year - assuming friends, family and colleagues don't already have Katz' The Art of Fermentation, or Hachisu's Preserving the Japanese Way, or Asher's The Art of Natural Cheesemaking - and we hope that it will serve as the foundation of a cultural revolution around Chine Food in the US and around the world. Got a young or new cooking enthusiast in the family? This is the book for them! Thank you, Fuchsia Dunlop. Chef Ken Fornataro, [...]or culturesgroup@earthlink.net
9 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 January 6, 2021
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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.
10 people found this helpful
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Sean
5.0 out of 5 stars Well-written and saliva inducing for even the novice cook
Reviewed in the United States on July 19, 2019
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Think you know Chinese food? Is sweet and sour pork or chow mein your favorite dish? Get educated with real Chinese cuisine from one of the many provinces of China. This is a good read, with really good, and approachable recipes. It helps if you live in a region of the country that has an Asian grocery or mart. Many of the ingredients can be found in the mega-chain grocery stores common in many areas, but review every recipe completely before you realize balsamic vinegar isn't a good substitute for chinkiang vinegar.
7 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 February 11, 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.
2 people found this helpful
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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 January 2, 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.
187 people found this helpful
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5.0 out of 5 stars This Hangzhou family approves
Reviewed in the United States on September 23, 2023
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Growing up, I always ate Jiangnan-style dishes that my mom made daily. This book helps me reconnect with those dishes that I never bothered to learn from my mom when I was younger. Also teaches some dishes that I love that she doesn’t even know how to make! My mom even took a look at the book last time she was over. She assumed it wouldn’t be very good because it was written by a foreigner, but she was pleasantly surprised!

The flavors in this book are lighter and more subtle than what most Americans think “Chinese” flavors are. But I’m guessing if you’re thinking about buying this book, you already know that. I sometimes compare Hangzhou cuisine to Japanese cuisine because it values the inherent flavor of fresh and seasonal ingredients instead of covering it up in thick sauces, and the rest of the Jiangnan area is similar too. I have yet to find another better English cookbook for this regional cuisine (though I would totally buy a HangBang-specific cookbook in English if someone writes one!)
3 people found this helpful
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Top reviews from other countries

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Jeff Andover Cook
5.0 out of 5 stars A sublime book
Reviewed in the United Kingdom on September 1, 2023
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You can taste the food in the pictures and the words ensure you can make it.
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Norbert Mergen
2.0 out of 5 stars Teleurstellend
Reviewed in the Netherlands on December 16, 2022
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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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Claudio
5.0 out of 5 stars Fuchsia Dunlop sforna un altro capolavoro
Reviewed in Italy on October 20, 2017
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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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Marika Alexis de Vienne
5.0 out of 5 stars great entry into the pantheon of Chinese cooking
Reviewed in Canada on November 9, 2016
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As usual, great entry into the pantheon of Chinese cooking. Bravo.
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PA
5.0 out of 5 stars Delicious recipes, authentic and well-researched
Reviewed in Australia on September 29, 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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