What comes to mind when you think of Chinese food? Is it takeout, thick sauces or deep-fried meat? Cookbook author Fuchsia Dunlop wants to change that. "Really, the traditional diet is all about ...
If you are a Fuchsia Dunlop fan (you are, we hope), you probably already have a copy of her new cookbook, Every Grain of Rice: Simple Chinese Home Cooking, and are halfway through a lunch of braised ...
Most cookbooks, at heart, are designed for home cooking. The chasm, though, between a cookbook from a restaurant chef that has been adapted for home use and a book that exploits the spirit, ...
What better way to talk about culture and share experiences than over food? And whom better to have at the table with us than top chef and food-writer Fuchsia Dunlop? Her latest book Invitation to a ...
Eight years ago, cookbook author Fuchsia Dunlop visited the celebrated Dragon Well Manor restaurant on a farm on the outskirts of Hangzhou, an ancient capital of China whose culinary traditions date ...
One of writer Fuchsia Dunlop’s favorite stories about her adventures in Sichuanese cooking involves a group dinner she had in 2001 at a drab hotel in Chengdu, China. The meal stretched into 42 ...
Eight years ago, cookbook author Fuchsia Dunlop visited the celebrated Dragon Well Manor restaurant on a farm on the outskirts of Hangzhou, an ancient capital of China whose culinary traditions date ...
This week in the magazine, Fuchsia Dunlop, who is the author of three books about Chinese food, including, most recently, “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China,” ...
The cookbook author sits down with Grace Young at a talk at the 92nd Street Y. By Florence Fabricant Fuchsia Dunlop, a British cookbook author who specializes in the ...
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