In her latest book, Fuchsia Dunlop, whose previous works include Sichuan Cookery (2001), Revolutionary Chinese Cookbook (2006), Every Grain of Rice (2012) and Shark’s Fin Sichuan Pepper (her 2008 memoir about living in China), writes beautifully and evocatively of the Jiangnan region of Ch...
Read More...........
Friday, 2 September 2016
Cook book: Fuchsia Dunlop’s Land of Fish and Rice
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment