Dunlop, Fuchsia

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Land of fish and rice

recipes from the culinary heart of China
  • Dunlop, Fuchsia
2016
Provides recipes with color illustrations, techniques, and ingredients for cooking dishes from the lower Yangtze region, Jiangnan.
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Shark's fin and Sichuan pepper

a sweet-sour memoir of eating in China
  • Dunlop, Fuchsia
2008
Presents a memoir of Chinese food culture recalled by Fuchsia Dunlop, the first Westerner to be trained at the Sichuan Institute of Higher Cuisine, China's leading cooking school.
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