Hsiao-Ching Chou is the author of Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More. She teaches Chinese home cooking at Hot Stove Society and other schools in the Seattle area. She serves as the chair of the James Beard Foundation’s Book Awards Committee, and as a member of the board of directors for the Ballard Food Bank. In her “day job,” she’s a communications and marketing consultant.
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.