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The Food of Sichuan
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Fler böcker av Fuchsia Dunlop
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Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBE No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay Rayner This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns -- Yotam Ottolenghi Praise for Sichuan Cookery -- - This book transports you to another world... * Guardian * Fuchsia Dunlop writes beautifully about Sichuan's culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes... -- Sybil Kapoor * Independent * Sichuan Cookery is an outstanding work that deserves every accolade -- Bee Wilson A scholarly, comprehensive expert's guide to the cooking of south-west China... A curiosity and a joy * Sunday Telegraph *
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Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including the Financial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking, Land of Fish and Rice and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London. fuchsiadunlop.com / @fuchsiadunlop