Tag Archives: Fuchsia Dunlop

*The Food of Sichuan,* by Fuchsia Dunlop

A new and considerably updated edition of the classic Land of Plenty. For my money, one of the best and most valuable books ever produced. Pre-order here. And here is my Conversation with Fuchsia Dunlop. Originally posted on Marginal Revolution … Continue reading

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*Land of Fish and Rice: Recipes from the Culinary Heart of China*

That will be the new Fuchsia Dunlop book, due out in October, July in the UK, self-recommending. Her work is far more than recipes, but rather an extended meditation on food, history, culture and many other things. She is one … Continue reading

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Dinner with Fuchsia Dunlop

I am pleased to have shared a meal at A&J Manchurian restaurant, in Rockville with the charming Fuchsia Dunlop. You may recall that Fuchsia has written what I consider to be the very best Chinese cookbooks in English and indeed … Continue reading

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*Every Grain of Rice*

That is the new book by Fuchsia Dunlop and the subtitle is Simple Chinese Home Cooking. The first recipe I tried (tonight), the vegetarian tofu, was an absolute knockout. Two of Fuchsia’s previous books Revolutionary Chinese Cooking: Recipes from Hunan … Continue reading

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