'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' - Independent
Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.
"Dunlop is a superb descriptive writer as well as careful
recipe-tester, and Georgia Glynn Smith's greed-inspiring
photographs give you the visual clues you need ... A great read,
too, which is why it's my book of the year." -- Paul Levy * The
Observer *
"Fuchsia Dunlop has an amazing ability to entice the reader ... She
brings the ancient culture and history of the cuisine to life, and
gives the cook a greater understanding of and respect for each dish
they are preparing. Revolutionary Chinese Cookbook: Recipes from
the Hunan Province is not only a tremendously well-researched and
informative recipe book, it is also a fascinating read." * Heston
Blumenthal *
"Evocative...takes you on a wonderful journey. Buy your chopsticks
now!" * Image Magazine *
"Her knowledge of food from the southern province of Hunan is
staggering and she will give you the confidence to explore this
wonderful way of eating" * Delicious *
"not only a fascinating read about gastronomy...it is also a
challenge to our perceptions of Chinese cuisine...Enticing recipes
are intertwined with stories of her travels to weave a rich
tapestry of people and places....Try a taste of these bold, spicy
flavours once and you'll be hooked." -- Time Out
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