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Fuchsia Dunlop
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. S...voir plusFuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. She has written for publications including theFinancial Times, the New Yorker and the Observer, and has appeared on Gordon Ramsay's The F-Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. She speaks, reads and writes Chinese, and she lives in East London.
fuchsiadunlop.com / @fuchsiadunlopvoir moins
Livres par Fuchsia Dunlop
Every Grain of Rice: Simple Chinese Home Cooking Land of Fish and Rice: Recipes from the Culinary Heart of China Évaluation : 5 sur 5 étoiles5/5
Livres audio par Fuchsia Dunlop
Invitation to a Banquet: The Story of Chinese Food Évaluation : 5 sur 5 étoiles5/5
Livres audio racontés
Invitation to a Banquet: The Story of Chinese Food Évaluation : 5 sur 5 étoiles5/5