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Fuchsia Dunlop

    Fuchsia Dunlop is a celebrated cook and food writer whose work deeply explores the intricate world of Chinese cuisine. She brings to life the complexities and nuances of Chinese culinary traditions, immersing readers in the rich tapestry of flavors and techniques. Her writing is characterized by a profound understanding of the subject matter, rendered with engaging prose that makes authentic food culture accessible. Dunlop's approach inspires both novice cooks and seasoned gourmands to discover the depth and diversity of Chinese cooking.

    Land of Fish and Rice
    Every Grain of Rice: Simple Chinese Home Cooking
    Every Grain of Rice
    Revolutionary Chinese Cookbook: Recipes from Hunan Province
    The Revolutionary Chinese Cookbook
    The Food of Sichuan
    • Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines

      The Food of Sichuan
    • The Revolutionary Chinese Cookbook

      • 304 pages
      • 11 hours of reading
      4.5(26)Add rating

      Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the Daily Telegraph to call her 'as exciting as Elizabeth David'.

      The Revolutionary Chinese Cookbook
    • In "Revolutionary Chinese Cookbook," acclaimed author Fuchsia Dunlop explores the vibrant culinary traditions of Hunan Province, known for its fiery flavors and hearty peasant dishes. Featuring classic recipes like Numbing-and-Hot Chicken and Red-Braised Pork, the book blends authentic cooking with rich historical tales.

      Revolutionary Chinese Cookbook: Recipes from Hunan Province
    • Every Grain of Rice

      • 352 pages
      • 13 hours of reading
      4.4(781)Add rating

      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 blanched choy sam with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

      Every Grain of Rice
    • Exquisite recipes from Shanghai and the Southern Yangtze region, by internationally renowned Chinese food expert Fuchsia Dunlop

      Land of Fish and Rice
    • Land of Plenty

      A Treasury of Authentic Sichuan Cooking

      • 395 pages
      • 14 hours of reading

      A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.

      Land of Plenty
    • Shark's Fin & Sichuan Pepper

      • 320 pages
      • 12 hours of reading
      4.1(3176)Add rating

      Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed.In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test.From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.

      Shark's Fin & Sichuan Pepper