Fuchsia Dunlop

Invitation to a Banquet

A History of Chinese Food

• Broschiertes Buch

Produktbeschreibung

An NPR 2023 "Books We Love" Pick - A Food & Wine Best Food of 2023 - A Financial Times Best Food and Drink Book of 2023 - One of Smithsonian's Ten Best Books About Food of 2023 The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

Produktdetails

• Verlag: W. W. Norton & Company
• Seitenzahl: 480
• Erscheinungstermin: 21. Januar 2025
• Englisch
• ISBN-13: 9781324105190
• ISBN-10: 1324105194
• Artikelnr.: 70743720

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