Fuchsia Dunlop has been acclaimed as the West's greatest writer on Chinese food. Not only does she write brilliantly, but her expertise is undisputed. For this book, she has travelled to every corner of the country to discover the most delicious dishes that she can find. She shows that traditional Chinese cookery is adaptable, healthy and startlingly tasty. Perfect, in fact, for the modern home cook.Fuchsia offers a comprehensive how-to of Chinese cooking for both the uninitiated and the more experienced cook, explaining how to identify specialist ingredients (and what you can substitute them with), outlining classic cooking techniques, and describing the 'magic ingredients', like soy sauce or chilli bean paste, which transform modest dishes into flavoursome delicacies. The recipes inEvery Grain of Riceinclude meat and fish dishes, as well as many recipes where vegetables play the starring role. Try your hand at stir-fried water spinach with garlic, chickpeas with carrot and cumin, chicken and chestnut stew, spicy beef and celery salad, red-braised pork belly, steamed sea bass with ginger and spring onion - or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles.

With stunning photography and Fuchsia's own witty, anecdotal introduction to Chinese culture and the history of its cuisine, this is the go-to book for beginners and connoisseurs alike.