Food habits - China
-
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
$17.95 Add to cartFuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New… [more below]
- Author: Dunlop, Fuchsia
- Binding: Paperback
- Page Count: 336
- Publish Date: October 15 2019
- ISBN10: 0393357740
- Language: English
-
Invitation to a Banquet: The Story of Chinese Food
$32.50 Add to cartChinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of
- Author: Dunlop, Fuchsia
- Binding: Hardcover
- Page Count: 480
- Publish Date: November 07, 2023
- ISBN10: 0393867137
- Language: English
