Invitation to a Banquet - Dunlop, Fuchsia
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Praise for Fuchsia Dunlop "[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone." - New York Times "One of the world's experts in Chinese cooking." - Boston Globe "When Fuchsia Dunlop writes about Chinese food, you pay attention." - Eater "A world authority on Chinese cooking...Her approach is a happy mixture of scholarly and gluttonous." - Observer Food Monthly "Fuchsia understands Chinese cuisine better than any other foreigner I know." - Chen Xiaoqing, director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite "One of…mehr

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Produktbeschreibung
Praise for Fuchsia Dunlop "[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone." - New York Times "One of the world's experts in Chinese cooking." - Boston Globe "When Fuchsia Dunlop writes about Chinese food, you pay attention." - Eater "A world authority on Chinese cooking...Her approach is a happy mixture of scholarly and gluttonous." - Observer Food Monthly "Fuchsia understands Chinese cuisine better than any other foreigner I know." - Chen Xiaoqing, director of the hit TV shows Flavorful Origins, A Bite of China , and Once Upon a Bite "One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes." - Caroline Eden, author of Red Sands
Autorenporträt
Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been traveling around China, researching and cooking Chinese food, for thirty years. Her James Beard Award-winning and best-selling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China. Based in London, she speaks, reads, and writes Chinese.
Rezensionen
A brilliant, passionate and spellbinding tour de force Claudia Roden