The book is currently out of stock
Parameters
- 304 pages
- 11 hours of reading
More about the book
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'.
Book purchase
The Revolutionary Chinese Cookbook, Fuchsia Dunlop
- Language
- Released
- 2006
- product-detail.submit-box.info.binding
- (Hardcover)
We’ll email you as soon as we track it down.
Payment methods
We’re missing your review here.