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Informationen zum Autor Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the Revolutionary Chinese Cookbook (Ebury 2006), Sichuan Cookery , Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice . She speaks, reads and writes Chinese, and she lives in East London. Klappentext Subtitled, "A Sweet-Sour Memoir Of Eating In China". Award-winning food writer Dunlop charts how she went to live in China in 1994, and resolved to eat everything she was offered. In the course of her journey, she undergoes an apprenticeship as a Sichuanese chef and attempts to persuade Chinese people that Western food is neither simple nor bland. Zusammenfassung A modern classic by Britain's foremost expert on Chinese food. Follow Fuchsia on her fascinating journey of discovery as she explores China and its culture through first-hand experiences of the country’s extraordinary culinary customs.
About the author
Fuchsia Dunlop
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The best writer in the West - and perhaps in the world - on Chinese food Bee Wilson
