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Fuchsia Dunlop Podcast on the Food of Sichuan

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Fuchsia Dunlop, the preeminent writer on Chinese cuisine in the English language, has published a completely revised and updated version of Land of Plenty, her classic book on Sichuan cookery, containing 70 new recipes. Her newest book is titled The Food of Sichuan.


Click here.

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...your dancing child with his Chinese suit.


The Kitchen Scale Manifesto

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cooking through one of her books right now. 


solid flavors all the time 


very healthy food  - I think the flavors depend more on fermentation, drying (to concentrate flavors), and meat is used to garnish the main (which is a vegetable) rather than the reverse. 


like..it seems like American French / Italian depend a lot for flavor on: heavy cream, butter, cheese or something very heavy a lot 


welcome contrast for healthier diet sometimes 

Edited by eugenep (log)
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