The flavors of Jiangnan in your kitchen.

Cook and food writer Fuchsia Dunlop has spent most of the last two decades extensively exploring Chinese cuisine. In her latest book, Dunlop goes deep on techniques, ingredients, and recipes from Jiangnan, the lower Yangtze region that’s home to Shanghai and has historically been known as the “land of fish and rice.” Recipes for dishes like Oil-Exploded Prawns, Clear-Steamed Sea Bass, and Fresh Soybeans with Pickled Greens reflect the local cooks’ skill for harvesting the bounty of the region’s waters, fields, and mountains to create a uniquely delicate cuisine that’s just as simple to make in your home kitchen.

Land of Fish & Rice is a 2017 Piglet finalist! See how it does here.

Comes with a signed bookplate.

  • Length: 368 pages
  • Author: Fuschia Dunlop