Here's British cookery book author Fuchsia Dunlop's ode to Chinese comfort food, Every Grain of Rice: Simple Chinese Home Cooking. This is Dunlop's fourth book on Chinese food; she has previously written a memoir on her adventures in China as well as cookbooks on Hunan and Sichuan cuisine.
Every Grain of Rice focuses not on show-stopper restaurant Chinese food, but rather simple standbys, weeknight dinners, and vegetable-heavy crowd-pleasers. (Although do check out the recipe included for "the best Dan Dan noodles in [Chengdu] and arguably the world" from a cherished-yet-long-shuttered noodle shop.) For someone looking to brush up on basic Chinese technique, recipes, and foodways, this is the book for you. Think of it as the Chinese — largely Sichuan — equivalent to Charles Phan's Vietnamese Home Cooking. Every Grain of Rice is out now in the US (it was released in the UK last summer) from Norton (order on Amazon).
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