Every Grain of Rice
Get it for the illustrations, get it for the recipes, I don’t care. Just get it!
This book was written by aunt-and-niece team Ellen Leong Blonder and Annabel Low, who grew up practically raised as sisters in California (they were born 16 days apart — how’s that for trivia?).
I’ve loved everything I’ve tried from this book. It’s a mixture of easy and complicated dishes, but what amuses me are names like Stand Back Chicken — a yummy concoction of only 10 ingredients, including oooh, whiskey, as part of the sauce. The splatters *are* scary (comparable to deep-frying squid that hasn’t been dried thoroughly, but I’ll write about that in another post), but the results? Soooo good. Try the jeng too. I haven’t made it, simply because I’m not a big fan of either sweet or savory jeng and prefer our own Filipino suman, but I’m tempted to make a jeng-suman variation just to try out the bamboo leaves, the use of which Ellen Blonder illustrates so prettily.
Lots of little stories included as well, highlights of the two women’s growing-up years. A fun read, especially as you’re waiting in the kitchen patiently for your jeng to cook.
Tags: annabel-low, chinese-cookbook, chinese-cuisine, ellen-blonder, every-grain-of-rice, jeng
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