Dunlop, Fuchsia
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Invitation to a Banquet: A History of Chinese Food
$21.99 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: Paperback
- Page Count: 480
- Publish Date: January 21 2025
- ISBN10: 1324105194
- Language: English
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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
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Land of Fish and Rice: Recipes from the Culinary Heart of China
$35.00 Add to cartThe lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its la
- Author: Dunlop, Fuchsia
- Binding: Hardcover
- Page Count: 368
- Publish Date: October 18 2016
- ISBN10: 0393254380
- Language: English
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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
