Each month Chowhounds choose a cookbook, then invite everyone to cook from it and report on their experiences. Check out the Cookbook of the Month archive for all the details and links to past discussions.

March’s pick is Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop, released in the United States only last month. Dunlop, who lives in London, is known for making authentic regional Chinese cooking easy to execute in Western home kitchens. Her two earlier cookbooks, Land of Plenty: A Treasury of Authentic Sichuan Cooking and Revolutionary Chinese Cookbook: Recipes from Hunan Province, are Chowhound favorites and previous Cookbooks of the Month.

In Every Grain of Rice, Dunlop focuses on the kind of everyday cooking done in millions of Chinese homes, with an emphasis on quick stir-fries. Recipes represent a number of regions, with six chapters covering vegetable dishes, plus sections on tofu, fish, chicken, meat, rice, noodles, and dumplings. Well-known dishes such as gong bao chicken and dan dan noodles mingle with unexpected combinations like a cold silken tofu with avocado. There’s a glossary, color photos, and names in Chinese characters to aid in shopping for both fresh and packaged ingredients.

Taking part is easy: Just choose a recipe you’d like to cook from the book and post your results. Click here to get started.

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