‘Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine â€“ and her book makes us fall in love too‘Â Claudia Roden
‘Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok‘Â Ken Hom
The 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 been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.Â Land of Fish and Rice is the result of nearly a decade’s exploration of the food and culture of this beautiful region, and includes recipes for many classic dishes includingÂ Beggar’s chicken, West Lake fish in vinegar sauce and Dongpo pork.
Winner of the 2014 James Beard Award in the International cookbook category, and the Kate Whiteman Award for Work on Food and Travel in the UK.
Unlike my other cookbooks,Â Every Grain of Rice: Simple Chinese Home CookingÂ isn’tÂ focused on one Chinese province, but is a collection of delicious everyday recipes, mainly from southern China. Theyâ€™re for the kind of dishes I like to make most: simple, healthy and with an emphasis on vegetables, although the book includes meat and fish dishes.
Winner of the Jane Grigson Award (2009) and the Kate Whiteman Award for Work on Food and Travel (2009). Shortlisted for the James Beard Writing and Literature Award
An extraordinary memoir of an Englishwomanâ€™s attempt to immerse herself in Chinese food and Chinese culinary culture. In the course of her decade-long journey, Fuchsia undergoes an apprenticeship at a Sichuanese cooking school…Read more
Winner of the Jeremy Round Award for Best First Book (2002)
On its publication in 2001, Sichuan Cookery (published in the United States as Land of Plenty) was immediately acclaimed as a classic. For the first time in the English language, it brought together authentic recipes gathered in the kitchens of Sichuan with a wealth of anecdotes and colourful descriptions of Sichuanese life. The book includes detailed information on kitchen techniques, and many irresistible recipes such as fish-fragrant aubergines (the authorâ€™s favourite), Gong Bao chicken, Pock-marked old womanâ€™s beancurd (mapo doufu) and twice-cooked pork….Read more
Shortlisted for the James Beard Asian Cookery Book Award and the Andre Simon Award
The southern Chinese province of Hunan is renowned for the revolutionary spirit of its people and its hearty peasant cookery. In a selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region, and tells the story of Chinaâ€™s turbulent twentieth century. Look out for late imperial recipes like numbing-and-hot chicken, Chairman Maoâ€™s favourite red-braised pork, soothing tonic stews, and a myriad of colourful vegetable stir-fries…Read more