Every Grain of Rice: Simple... Buy from $21.14 eBook from $23.90. Pema. 8 people found this helpful. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London, where she consults for the city’s first authentic Sichuan restaurant, Bar Shu. This book is packed full of very achievable, quietly confident recipes that transport you to the homes in which she learned to cook and eat these dishes. ‘The amazing Fuchsia Dunlop has brought out another book from China – the Revolutionary Chinese Cookbook… Dunlop is a world authority on Chinese cooking… Her approach is a happy mixture of scholarly and gluttonous, and the recipes aren’t too complicated.’ Observer Food Monthly Fuchsia Dunlop is an English writer and cook who specialises in Chinese cuisine, especially that of Sichuan, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu.She is the author of five books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). Fuchsia Dunlop has done an amazing job of making very foreign flavours and ingredients seem simple and appealing. Shortlisted for the James Beard Writing and Literature Award Amazon US | Amazon UK An extraordinary memoir of an Englishwoman's attempt to immerse herself in Chinese food and Chinese culinary culture. Fuchsia Dunlop writes for Gourmet, Saveur, the Financial Times, and Time Out. Report abuse. Free delivery worldwide on over 20 million titles. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers’ Jeremy Round Award for best first book and which critic John Thorne called “a seminal exploration of one of China’s great regional cuisines.” Read more. The paper and print quality is terrible, especially the images. Fuchsia Dunlop is a pretty big name in Chinese cooking, being the first Westerner to train at the Sichuan Institute of Higher Cuisine. '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 5.0 out of 5 stars Delicious food and interesting to read. Land of Fish and Rice:... Buy from $20.26 eBook from $23.90. Winner of the Jane Grigson Award (2009) and the Kate Whiteman Award for Work on Food and Travel (2009). Discover Book Depository's huge selection of Fuchsia Dunlop books online. Fuchsia Dunlop's Featured Books The Food of Sichuan. Shark's Fin and Sichuan... Buy from $2.65 eBook from $17.95. I have a few other books by Fuchsia Dunlop and they are all beautifully printed, this is completely different. Buy from $25.82 eBook from $40.00. Out of all the Chinese cookbooks she’s published, this one is the most accessible. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers' Jeremy Round Award for best first book and which critic John Thorne called "a seminal exploration of one of China's great regional cuisines."
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