Fuchsia Dunlop
Cook and food writer specialising in Chinese cuisine; the first Westerner to train at the Sichuan Institute of Higher Cuisine, and author of Shark's Fin and Sichuan Pepper and Invitation to a Banquet.
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What they recommendrcmnd 4 things — each backed by an exact quote.
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China to Chinatown Recommends
He has drawn together all kinds of different sources that would be a lot of work to find on your own.
fivebooks.com 2017-11-29
The Food of China Recommends
It offers a good counterpart to the KC Chang. It's very well researched and comprehensive, covering all aspects of Chinese cooking – ingredients, cooking techniques, history, agricultural system and so on.
fivebooks.com 2017-11-29
Food in Chinese Culture Recommends
It was probably the first book in English to bring serious academic scrutiny to Chinese food culture, and to use the scholarly techniques applied to other subjects to food, offering the views of different experts on different periods of Chinese history.
fivebooks.com 2017-11-29
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Classic Food of China Recommends
Classic Food of China was really her great work, though. I think it was the last book she produced before she died, some years ago. It's one of the few really well-researched historical and cultural Chinese cookery books.
fivebooks.com 2017-11-29