About this item
"Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone." -- Julia Moskin, New York Times The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions. 116 photographs
About the Author
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has spent much of the last two decades exploring China and its food. Her first book, 'Land of Plenty' (published in the UK as 'Sichuan Cookery') won the Jeremy Round Award for best first book, and was listed in the top ten of the Observer's '50 Best Cookbooks of All Time'. 'Revolutionary Chinese Cookbook: Recipes from Hunan Province' was shortlisted for two major awards, while 'Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China' won the IACP Jane Grigson Award and the Kate Whiteman Award for writing on food and travel. 'Every Grain of Rice: Simple Chinese Home Cooking', published in 2012, won the James Beard Foundation International Award and the Kate Whiteman Award for writing on food and travel.Fuchsia's most recent book, 'Land of Fish and Rice: Recipes from the Culinary Heart of China', an introduction to the food and flavours of Shanghai and the Lower Yangtze or Jiangnan region, won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award; it was also shortlisted for the James Beard Foundation International Award and the IACP International Award 2017. Fuchsia's articles have appeared in many publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer. In 2012 she won the James Beard Foundation Award for writing on food culture and travel. Aside from writing, Fuchsia leads expert culinary tours of China with the travel agency WildChina, which were designated 'Tour of a Lifetime' by National Geographic Magazine. Fuchsia's favourite Chinese recipe is Fish-Fragrant Eggplants (yu xiang qie zi) . For more information, visit Fuchsia's website, www.fuchsiadunlop.com
