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Fuchsia Dunlop was the first Westerner to train as a chef at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook: Recipes from Hunan Province and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006. Fuchsia writes for numerous publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television.
The best writer in the West - and perhaps in the world - on Chinese food -- Bee Wilson Britain's most informed Sichuan food expert -- Terry Durack * Independent * I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her latest, Shark's Fin and Sichuan Pepper is filled with personal and humorous observations that make for fascinating reading. It is not only a memoir about food but also of culture from one of the world's oldest civilisations. -- Ken Hom Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too. You can almost smell the Sichuan pepper and fish fragrant aubergines wafting off every page. She captures Sichuan life with a keen eye and elegant pen, at a time where China was on the cusp of opening up to the West. It's as evocative and eloquent picture of Chinese food and culture as you'll ever read, quietly erudite yet utterly addictive. -- Tom Parker Bowles Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way; this is a great book -- Heston Blumenthal
Chinese Parents Don't Say I Love...
A memoir of saying the unsayable...
Paperback
$34.99
In Stock 😊
The Official Wednesday Cookbook...
The Woefully Weird Recipes of Nevermore...
Hardback
$59.99
In Stock 😊
