Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
November 6th, 2019 | 48 mins 29 secs
This episode we welcome Fuschia Dunlop into our kitchen to chat with Hsiao-Ching Chou about her cookbook, The Food of Sichuan. Fuschia discusses how she got interested in Sichuan cuisine, what has changed since the first edition of the book and her insights into eastern and western cuisine. Enjoy this talk and purchase your copy of The Food of Sichuan here.