Bring the magic of authentic Chinese flavours to your kitchen with the irresistible new cookbook from Fuchsia Dunlop, ‘one of the world's best writers on Chinese food’ (Ken Hom) – featuring 120 quick and easy recipesWhen people in ancient China spoke of the ‘five tastes’, they were talking not only literally about the five tastes recognized in Chinese gastronomy – sour, bitter, sweet, pungent and salty – but also metaphorically about all the ingredients and flavours at a cook’s disposal. They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish.You don’t need to be a Chinese cook to find inspiration in the Chinese arts of flavour. With a few core seasonings, flavour combinations and techniques, you can conjure up delicious dishes from whatever ingredients you have to hand, whether seasonal treats from a farmers’ market, specialist produce or basic vegetables from a supermarket. These recipes – which celebrate the Chinese philosophy that good health and pleasure are inseparable when it comes to food – will show you how to celebrate the irresistible flavours of China in your own kitchen.Includes mouthwatering recipes like Green Beans with Strange Flavour Sauce, Poached Chicken with Sichuan Pepper Oil, Spicy Peanut Butter Noodles and Lime and Sichuan Pepper Posset.

Bring the magic of authentic Chinese flavours to your kitchen with the irresistible new cookbook from Fuchsia Dunlop, ‘one of the world's best writers on Chinese food’ (Ken Hom) – featuring 120 quick and easy recipesWhen people in ancient China spoke of the ‘five tastes’, they were talking not only literally about the five tastes recognized in Chinese gastronomy – sour, bitter, sweet, pungent and salty – but also metaphorically about all the ingredients and flavours at a cook’s disposal. They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish.You don’t need to be a Chinese cook to find inspiration in the Chinese arts of flavour. With a few core seasonings, flavour combinations and techniques, you can conjure up delicious dishes from whatever ingredients you have to hand, whether seasonal treats from a farmers’ market, specialist produce or basic vegetables from a supermarket. These recipes – which celebrate the Chinese philosophy that good health and pleasure are inseparable when it comes to food – will show you how to celebrate the irresistible flavours of China in your own kitchen.Includes mouthwatering recipes like Green Beans with Strange Flavour Sauce, Poached Chicken with Sichuan Pepper Oil, Spicy Peanut Butter Noodles and Lime and Sichuan Pepper Posset.