SCIENCES

Land of Fish and Rice: Recipes from the Culinary Heart of China

by Fuchsia Dunlop
Norton. Oct. 2016. 368p. photos. index. ISBN 9780393254389. $35; ebk. ISBN 9780393254396. COOKING
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In a beautiful cookbook-meets-travelog, veteran food writer Dunlop (Every Grain of Rice) explores the distinctive cuisine of China's Lower Yangtze region. After introducing the area's history and culinary culture, she features colorful and fragrant dishes such as lotus root stuffed with glutinous rice, eight-treasure stuffed calabash duck, Zhoushan fish chowder, and vegetarian "eels" (strips of dried shiitake mushroom) in a sweet-and-sour sauce. Novice cooks and picky eaters will need some coaxing to try these recipes, but those who do will discover enticing new tastes.
VERDICT More specific in scope than Carolyn Phillips's All Under Heaven: Recipes from the 35 Cuisines of China, this cookbook will appeal to lovers of Chinese food, researchers, and adventurous cooks.
Reviewed by Lisa Campbell , Oct 15, 2016
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