“It's a home cook's cookbook, and it shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
“[A] workhorse of a book for everyday Chinese cooking... There are so many treasures in here, you can hardly go wrong.”
“The diversity of the dishes—and their simplicity—makes this a remarkable book.”
“Masterly…a non-stop parade of easy-to-execute dishes.”
“Fascinating…brimming with important information…. Trust me, this is gold!”
About the Author
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
--This text refers to an out of print or unavailable edition of this title.