Fuchsia Dunlop
Autor de Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Sobre El Autor
Fuchsia Dunlop is the author of four Chinese cookbooks including The Food of Sichuan. She speaks, reads, and writes Chinese, and lives in London.
Créditos de la imagen: Tang Yuewu
Obras de Fuchsia Dunlop
Obras relacionadas
A Fork in the Road: Tales of Food, Pleasure, and Discovery on the Road (2013) — Contribuidor — 101 copias
Etiquetado
Conocimiento común
- Fecha de nacimiento
- unknown
- Género
- female
- Nacionalidad
- UK
- Lugares de residencia
- Oxford, Oxfordshire, England, UK
- Educación
- Cambridge University (Magdalene College)
Sichuan University
School of Oriental and African Studies, University of London - Premios y honores
- British Guild of Food Writers (Food Journalist of the Year Award, 2006)
- Agente
- Zoe Waldie (Rogers ∙ Coleridge and White)
- Biografía breve
- 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).
Miembros
Reseñas
Shark's fin and Sichuan pepper : a sweet-sour… por Fuchsia Dunlop
Great read as a travel book and a delicious read as a cookbook. I would be driven insane if I had to read this anywhere further than 10 kilometres from a decent Asian market.
I liked all the detail of Dunlop's experiences learning to cook Sichuanese food, as well as the history for context, but this book seemed to drag for me.
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Read Harder: Travel memoir
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Read Harder: Travel memoir
Excellent! Richly deserves the recommendation by economist/blogger Tyler Cowen as "perhaps the best book ever, on any subject". I especially liked the detailed and easy-to-understand section about which foods and spices to buy.
This is exactly what I love in a memoir - a trip to places I will never go and experiences I will never have that are fascinating, nonetheless. Dunlop explores a few of the culinary cultures of China with wonder and sadness and gluttony. Yum.
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Estadísticas
- Obras
- 11
- También por
- 3
- Miembros
- 1,987
- Popularidad
- #12,941
- Valoración
- 4.2
- Reseñas
- 30
- ISBNs
- 42
- Idiomas
- 6
- Favorito
- 1