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Aug 15, 2024 | 
inkl.com | Fuchsia Dunlop
How much ground nutmeg can you hold between your thumb and index finger? Or, to put it another way, if I ask you to add a pinch of the stuff to a dish, how much is going in? How much is a dribble of honey? Or a glug of red wine? Or a splash of balsamic vinegar? I have big meaty hands. If I pick up a fistful of chopped flat leaf parsley, that’s quite a lot of foliage. What about you? I have become increasingly obsessed with these questions recently, because I’ve been writing my first cookbook.
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May 2, 2024 | 
l8r.it | Fuchsia Dunlop |Chris van Tulleken |Jane Lopes |Philip R. Khoury
Food and drink A-listers gathered at The Royal Exchange in London this evening, to celebrate the annual Fortnum & Mason Food and Drink Awards. The prestigious awards champion the achievements of the UK’s current and emerging writers, publishers, photographers, broadcasters and personalities who encourage us to enjoy and discover more about food and drink through their work.
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Feb 29, 2024 | 
booksummary5.wpcomstaging.com | Fuchsia Dunlop
Chapter 4 Shark’s Fin and Sichuan Pepper AuthorFuchsia Dunlop is a British food writer and cook specializing in Chinese cuisine. She first released “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China” in 2008.
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Feb 24, 2024 | 
ft.com | Fuchsia Dunlop
The round banquet table and its lazy Susan are packed with dishes, laid out on a yellow silken cloth.
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Feb 7, 2024 | 
thisweekthosebooks.substack.com | Yu Hua |Fuchsia Dunlop |Angela Hui |Rashmee Roshan Lall
Audio playback is not supported on your browser. Please upgrade. Welcome to This Week, Those Books, your rundown on books new and old that resonate with the week’s big news story. The few minutes it takes to read this newsletter will make you smarter, faster. Or click on the audio button above for a human, not AI, voiceover by my close collaborator Michael. These book suggestions come with a summary and quotes. So even if you don’t read the actual book, you’ll be able to discuss it.
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Jan 13, 2024 | 
straitstimes.com | Fuchsia Dunlop |Ong Sor Fern
Invitation To A Banquet By Fuchsia Dunlop Food history/W.W. Norton & Company/Hardcover/466 pages/$50.16 from Amazon SG (amzn.to/3tT8UXZ)5 starsThis is the most fun and informative book about Chinese food I have ever read. I should add the caveat that, having struggled with the Chinese language all my life, culinary texts in the original Chinese language are way beyond my ken.
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Jan 10, 2024 | 
sbs.com.au | Fuchsia Dunlop
serves 6 prep 20 minutescook 1 hourdifficulty EasySichuan and Hunanepisode • Destination Flavour China • cooking (tba) • 25m Gepisode • Destination Flavour China • cooking (tba) • 25m GIngredients1.5 kg pork belly, skin on, bones removed2 tbsp peanut oil110 g roughly broken yellow rock sugar or white sugar60 ml (¼ cup) Shaoxing wine8 slices ginger, lightly bruised2 star anise6 dried red chillies1 piece cassia bark or cinnamon stick½ tsp salt1 tsp soy sauceServes 6 as part of a shared meal.
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Jan 3, 2024 | 
ft.com | Fuchsia Dunlop
Sichuan is renowned for its “small eats”, a vast range of dumplings, noodles, cold meats and other delights that were traditionally sold...
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Dec 28, 2023 | 
audiofilemagazine.com | Fuchsia Dunlop
UK-born-and-bred author Fuchsia Dunlop adds zest to her ardent narration of her epicurean adventures around China and the history of Chinese food. A year-long academic scholarship in Sichuan, China, led to an invitation to study at the Sichuan Higher Institute of Cuisine. Her acceptance, which stemmed from a love of food, cooking, and a desire to spend more time in the city, became a three-decade gastronomic career.
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Dec 13, 2023 | 
fivebooks.com | Ian Johnson |Tania Branigan |Fuchsia Dunlop |Clarissa Wei
What was 2023 like for China books? Tell us a bit about how you made your selections. It was an interesting year for books about China. For this list, I decided to think about it as the ‘best books’ to recommend to busy general readers, so I’m bracketing off books that are for specialist audiences. There were some valuable books by specialists for specialists. There was The Sounds of Mandarin by Janet Y.
