Fuchsia Dunlop

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner The Food of Sichuan by Fuchsia...

Invitation to a Banquet by Fuchsia Dunlop brings readers on an epic culinary journey through China's rich and sophisticated gastronomic culture. This book is not merely a collection of recipes; it is a deep exploration of the historical, philosophical, and technical aspects of Chinese cuisine, intricately woven together through the lens of thirty iconic dishes. Each chapter delves into a...

Your ultimate guide to the magic of Chinese flavour When people in ancient China spoke of the five tastes, they were talking not only literally about the five tastes recognised 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,...

Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too Claudia Roden Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok Ken Hom The Lower Yangtze region or...

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at...

The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one...

Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after...

A new edition of food-writer Fuchsia Dunlop's fascinating culinary adventure through China, with a foreword by Bee Wilson. A modern classic by Britain's foremost expert on Chinese food. Shark's Fin and Sichuan Pepper follows Fuchsia on her captivating journey of discovery as she explores China and its culture through first-hand experiences of the country's extraordinary culinary customs. The award-winning cook...