Land of Fish and Rice: Recipes from the Culinary Heart of China
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In Land of Plenty, Fuchsia Dunlop offered a definitive guide to the food of Sichaun; her Revolutionary Chinese Cookbook captured the cooking of Hunan Province. And now in Land of Fish and Rice she celebrates the cuisine of Jiangnan, the region that includes Shanghai and and the Lower Yangtze River.
Early reviews are wildly enthusiastic—see below for just a few:
Praise for Land of Fish and Rice:
"Authoritative and absorbing, full of insight, enticing recipes, and infectious delight in the pleasures of the table." —Harold McGee
"Through gifted storytelling and stunning photographs, Fuchsia Dunlop highlights a rich tradition of seasonality and sustainability." —Alice Waters
"This is an enthralling book. Fuchsia Dunlop has fallen in love with Jiangnan, and her book makes us fall in love too." —Claudia Roden
"Fuchsia Dunlop's homage to Jiangnan cooking is destined to be a classic." —Grace Young
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