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Feb 21, 2013 01:47 AM

Cookbook of the Month March 2013 is EVERY GRAIN OF RICE

Season those woks and stock up on soy sauce - we're going to China in March in the capable hands of Fuchsia Dunlop. I attended a cookery demonstration on this book last June, and everything Fuchsia cooked was delicious. There's already quite a lengthy thread if people need inspiration.

The reporting threads will go up on 1st March or possibly on the last day of February - I have the time difference to contend with, plus being an upstanding member of the community (ha!), I'm on jury service next week so will be offline for most of the day.

In the meantime, we can start the discussion here. It's a good job EGOR was ahead, because Burma and Ad Hoc at Home had the same number of votes!

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  1. Oh fantastic! I really hope to jump in and cook this month! Thanks GG!


    1. Thanks GG. I'm really looking forward to this. So far what I have made from the book has been quick and tasty. I can't wait to try more dishes.

      1. Hopefully I can cook 2-3 dishes I haven't tried from this book. Most of the recipes in this book is fairly quick. Except the fried tofu ones! I don't know why but it took me like an hour to fry all the tofus last time. Never again. (I probably am doing it wrong though).

        1. This book isn't available in my library system and I'm not interested enough to buy it. I'll look for some recipes in the other thread or see you in April!

          17 Replies
          1. re: pavlova

            Ditto here - I have another of Fuchsia's books which I have yet to cook from, so I can't really justify buying this one and it's not in my library system (probably too new). I'll see you all in April. :-)

            1. re: geekmom

              Which is it that you have but you haven't used Geekmom. I have Land of Plenty, which I only just recently purchased, and I already think it is a great book.

                1. re: geekmom

                  Geekmom, you know that we're still cooking and reporting on the Land of Plenty thread. Here it is:


                  1. re: Gio

                    Yes, and thank you. I will be checking that out for inspiration when I finally get around to bookmarking LOP. Things have been kind of nutty around here so Jamie's 15 Minute Meals is kind of more where we're at most days. But I know things will slow down eventually...

                    1. re: geekmom

                      I haven't cooked from Jamie's 15 minute meals, but I use the Dunlop books in the same way. Fast and delicious quick meals.

                      1. re: beetlebug

                        Absolutely true, bb. Dunlop and Young are the first books I reach for when I want something quick and easy. And there must be at least half a dozen recipes in those books that I seem to crave on a weekly basis. Win, win.

                        1. re: JoanN

                          I had to think for a minute -- Grace Young, right?
                          I just hope I can find ingredients. Already "green garlic" is either shallot or "a little garlic" in my head. Because it will taste good regardless.

                          1. re: blue room

                            Green garlic = garlic scapes -- a seasonal item not available in my neck of the woods for a few more months yet. FD says you can substitute with the green shoots that grow out of your old garlic cloves, but there's not a lot of volume there! My first choice for a sub would be chives bought from an asian market, second choice would be scallions with a little garlic.

                            1. re: Westminstress

                              Actually, green garlic is not quite the same as garlic scapes.

                              Scapes are curly and dense, and have a little closed flower bud at the top; green garlic is like a small leek or big scallion. Confusingly, the terminology in Chinese is somewhat region specific, with '蒜苗' referring to scapes in most areas, but to green garlic ('青蒜' in most places) in parts.

                              In Fuchsia Dunlop's recipes, many of the recipes where she calls for green onions and / or leeks (e.g., mapo doufu, huiguo rou) are originally intended for green garlic. The new book also has some recipes that feature garlic scapes. Usually it's stir-fried with bacon. I'm vegetarian, so I've done it with tea-smoked shiitakes or tea-smoked vegetarian duck, which works pretty well.

                              Both types are different from garlic chives (aka jiucai / gowchoy / Chinese "leek", which are commonly available in three varieties -- regular, flowering, and yellow), which is a different plant entirely, though still in the same family.

                              1. re: will47

                                Thank you both! I suppose I'll take one recipe at a time, improvise, and enjoy the results.

                                1. re: will47

                                  Of course you are right about the difference between green garlic and garlic scapes, I was a bit too loose in my terminology. I had assumed blue room was referencing the recipe that actually called for garlic scapes, but it wasn't a good assumption. In any case, green garlic and garlic scapes are pretty similar once cooked; I think you could substitute one for the other pretty easily. Neither are available right now in the depths of winter, though.

                                  1. re: Westminstress

                                    In my limited experience, even when cooked, scapes tend to be fairly crunchy and tough, whereas the bulb of green garlic can be cooked kind of like scallion or leek whites, and the stems are not that tough.

                                    I purchased some small green garlic a few weeks ago at the local farmers market (I'm in California, though). While garlic can grow year-round in California, I think late winter / early spring is the season for green garlic here.

                                    We also get imported green garlic (from Mexico, I believe) at the Asian markets where I live for a portion of the year (though definitely not year-round). It's sold as 'Taiwan leek' in English, but the Chinese sign says 蒜苗.

                                    If you read the comments in the link on Fuchsia Dunlop's site above, one other interesting note that one of the posters pointed out is that you can grow small garlic sprouts at home year-round - when you get cloves that start to sprout, you can put them in a dish of water, and you'll get small garlic sprouts which you can cut up like chives.

                          2. re: beetlebug

                            Last night I came home late and cooked dinner from EGOR -- two dishes and rice were on the table in less than 30 minutes and much enjoyed by all. Love this book already, very excited for March COTM!

                  2. re: geekmom

                    wow same here - there isn't a library in my state that carries any books by Fuschia Dunlop

                    ...I am sure they have plenty of copies of 'twilight' tho-pfft!

                    -my tax dollars at work indeed!

                  3. re: pavlova

                    Same here. The wontons linked below look interesting so maybe I'll try those, but in the end I don't think this book will be worth buying for me.

                  4. So happy about this! Would have liked to have seen what Burma is all about but EGOR is a favorite cookbook here. In fact last night I made the Sweet and Sour Fish Tiles from the book. Like all the other recipes we've made this was absolutely wonderful.

                    Good luck next week, GG. Hope it won't be too gory.