A ground-breaking introduction to Chinese home cooking
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades. She writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark's Fin and Sichuan Pepper. www.fuchsiadunlop.com / @fuchsiadunlop
Delicious and authentic Chinese food made clear, easy and
accessible. Brilliant
*Jamie Oliver*
A world authority on Chinese cooking ... Her approach is a happy
mixture of scholarly and gluttonous
*Observer Food Monthly*
Fuchsia Dunlop joins the ranks of literary food writers such as
Elizabeth David and Claudia Roden
*Independent*
The best writer on Chinese food in the West
*Sunday Telegraph*
Fuchsia has a rare ability to convey an encyclopaedic knowledge of
Chinese cuisine in a compelling and totally delicious way
*Heston Blumenthal*
Focusing on what Chinese people eat at home, Dunlop offers healthy,
cost-conscious and delicious recipes that are easy enough to make
midweek
*Waitrose Magazine*
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