{"title":"Fuchsia Dunlop","description":"\u003cp\u003e\u003cstrong\u003eFuchsia Dunlop\u003c\/strong\u003e offers a vivid and immersive exploration of Chinese cuisine, blending detailed recipes with captivating narratives. Her books delve into the rich culinary traditions and regional flavours of China, especially Sichuan, bringing authentic techniques and ingredients to life for adventurous cooks and readers alike.\u003c\/p\u003e\n\n\u003cp\u003eBeyond just cooking, Dunlop’s writing reflects a deep curiosity about the cultural and natural landscapes that shape food. Readers can expect a seamless fusion of \u003cem\u003etravel, science\u003c\/em\u003e, and culinary insight, making her works both enlightening and deliciously inspiring.\u003c\/p\u003e","products":[{"product_id":"invitation-to-a-banquet","title":"Invitation to a Banquet","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eInvitation to a Banquet\u003c\/em\u003e by Fuchsia Dunlop brings readers on an epic culinary journey through China's rich and sophisticated gastronomic culture. This book is not merely a collection of recipes; it is a deep exploration of the historical, philosophical, and technical aspects of Chinese cuisine, intricately woven together through the lens of thirty iconic dishes. Each chapter delves into a classic dish, offering insights into its deep cultural significance and the unique techniques involved in its preparation.\u003c\/p\u003e\n\n\u003cp\u003eChinese cuisine was the first truly global culinary tradition, spreading its influence far and wide as Chinese labourers travelled and settled across the globe. Despite its global presence, the understanding of Chinese food has often been limited to a simplified version of Cantonese cuisine, especially in the West. Dunlop seeks to remedy this by uncovering the diversity and sophistication of Chinese culinary practices, moving beyond the familiar to present the true breadth of its traditions.\u003c\/p\u003e\n\n\u003cp\u003eFuchsia Dunlop, a James Beard Award-winning cook and writer, meticulously examines each dish—from the fiery mapo tofu to the succulent Dongpo pork, from intricate knife-scraped noodles to the delicate braised pomelo pith. Through these dishes, she reveals singular aspects of Chinese cuisine, such as the versatility of the soybean, the allure of exotic ingredients, and the rich history of Buddhist vegetarian practices. Her narrative is enriched by encounters with local food producers, chefs, gourmets, and home cooks, offering authentic stories and experiences from different regions of China.\u003c\/p\u003e\n\n\u003cp\u003eMore than a culinary guide, \u003cem\u003eInvitation to a Banquet\u003c\/em\u003e is a scholarly yet accessible tribute to Chinese gastronomy. Through immersive, on-the-ground research conducted over three decades, Dunlop provides an insightful and comprehensive view of how Chinese food is made, cooked, eaten, and perceived in its homeland. She masterfully combines historical context, engaging storytelling, and tantalising descriptions of food, making this book a landmark celebration of the pleasures and mysteries of Chinese cuisine.\u003c\/p\u003e\n\n\u003cp\u003eWith its well-researched content, delightful anecdotes, and sumptuous descriptions, \u003cem\u003eInvitation to a Banquet\u003c\/em\u003e invites readers to experience the true essence of Chinese food culture. Whether you are a seasoned cook, a foodie, or simply curious about one of the world's oldest culinary traditions, this book offers a captivating and enlightening journey into the heart of Chinese gastronomy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":45692104933612,"sku":"9780141997216","price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780141997216.jpg?v=1725552595"},{"product_id":"the-food-of-sichuan","title":"The Food of Sichuan","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eWinner of the Fortnum \u0026amp; Mason Cookery Book Award 2020\u003c\/b\u003e\u003cbr\u003e\n\u003cb\u003eShortlisted for the Guild of Food Writers Award 2020\u003c\/b\u003e\u003cbr\u003e\n\u003cb\u003eShortlisted for the James Beard Award 2020\u003c\/b\u003e\u003cbr\u003e\n\u003cb\u003e'Cookbook of the year' Allan Jenkins, \u003ci\u003eOFM\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cb\u003e'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner\u003c\/b\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003ci\u003eThe Food of Sichuan\u003c\/i\u003e by Fuchsia Dunlop is a fascinating and authoritative guide to the rich culinary traditions of the Sichuan province in China. This fully revised and updated edition builds on Dunlop's landmark book \u003ci\u003eSichuan Cookery\u003c\/i\u003e, which was originally published almost twenty years ago and acclaimed as one of the greatest cookbooks of all time. With over 50 new recipes added to the original collection, this book offers a comprehensive exploration of Sichuanese cookery through Dunlop's unparalleled insight and knowledge.\n\u003c\/p\u003e\n\n\u003cp\u003e\nDunlop, who is widely recognised as a leading authority on Chinese cuisine, takes readers on a culinary journey through Sichuan, a region famed for its bold flavours, aromatic spices, and complex techniques. From fiery Mapo tofu to the tantalisingly spicy Twice-cooked pork, each recipe is presented with clear instructions that make it accessible for home cooks and professionals alike. The book also features an array of traditional cold dishes such as Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad, and Green beans in ginger sauce, allowing readers to create a full Sichuanese banquet in their own kitchen.\n\u003c\/p\u003e\n\n\u003cp\u003e\nAccompanied by stunning photography that captures both the vibrant dishes and the enchanting landscapes of Sichuan, \u003ci\u003eThe Food of Sichuan\u003c\/i\u003e is as much a visual feast as it is a practical guide. Dunlop's writing delves deep into the culinary and cultural history of the region, bringing to life the stories behind the recipes and the people who have preserved these traditions for generations. \n\u003c\/p\u003e\n\n\u003cp\u003e\nThis book is not just a collection of recipes; it is an immersive experience that inspires readers to experiment with new techniques, flavours, and ingredients. With contributions from renowned chefs and food writers such as Yotam Ottolenghi, who praises the book as an \"unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns\", it is a must-have for anyone interested in the culinary arts.\n\u003c\/p\u003e\n\n\u003cp\u003e\nWhether you are a seasoned cook or new to Sichuanese food, \u003ci\u003eThe Food of Sichuan\u003c\/i\u003e offers an unparalleled window into one of the world's most exciting and diverse cuisines. Using just a few key ingredients from your storecupboard, you can recreate the full spectrum of Sichuanese flavours and enjoy a taste of this remarkable region in your own home.\n\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":45707104682220,"sku":"9781408867556","price":59.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781408867556.jpg?v=1725895830"},{"product_id":"invitation-to-a-banquet-by-fuchsia-dunlop-9780241516980","title":"Invitation to a Banquet","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes.\u003c\/p\u003e\n\n\u003cp\u003eChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.\u003c\/p\u003e\n\n\u003cp\u003eIn this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.\u003c\/p\u003e\n\n\u003cp\u003eWeaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, \u003cem\u003eInvitation to a Banquet\u003c\/em\u003e is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":46342637584620,"sku":"9780241516980","price":59.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/26969133482273.jpg?v=1743928583"},{"product_id":"every-grain-of-rice-by-na-fuchsia-dunlop-9781408802526","title":"Every Grain of Rice","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. \u003ci\u003eEvery Grain of Rice\u003c\/i\u003e is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role.\u003c\/p\u003e\n\n\u003cp\u003eTry your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles.\u003c\/p\u003e\n\n\u003cp\u003eMany of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies.\u003c\/p\u003e\n\n\u003cp\u003eWith stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":46998062661868,"sku":"9781408802526","price":69.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781408802526.jpg?v=1763207198"},{"product_id":"lonely-planet-a-fork-in-the-road-by-rita-mae-brown-9781743219775","title":"Lonely Planet A Fork In The Road","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eJoin us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after the plates have been cleared. Tuck in, and bon appetit!\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eLonely Planet A Fork In The Road\u003c\/i\u003e is a delightful collection featuring contributions from renowned names such as Rita Mae Brown, Fuchsia Dunlop, Joe Dunthorne, Tom Carson, Tamasin Day-Lewis, Naomi Duguid, Andre Aciman, and Giles Coren.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47031948968172,"sku":"9781743219775","price":29.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/18099433482808.jpg?v=1764152828"},{"product_id":"sharks-fin-and-sichuan-pepper-by-fuchsia-dunlop-9780091918323","title":"Shark's Fin and Sichuan Pepper","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eA new edition of food-writer Fuchsia Dunlop's fascinating culinary adventure through China, with a foreword by Bee Wilson.\u003c\/p\u003e\n\n\u003cp\u003eA modern classic by Britain's foremost expert on Chinese food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eShark's Fin and Sichuan Pepper\u003c\/em\u003e follows Fuchsia on her captivating journey of discovery as she explores China and its culture through first-hand experiences of the country's extraordinary culinary customs.\u003c\/p\u003e\n\n\u003cp\u003eThe award-winning cook and food writer vows to eat everything offered to her on arriving in China (however unusual!), covering an eclectic range of weird and wonderful dishes, from dog meat, civet cats, scorpions, and rabbit heads, to the ovarian fat of the snow frog!\u003c\/p\u003e\n\n\u003cp\u003eIn this unforgettable food and travel memoir, spanning the vibrant markets of Sichuan to the desert oases of Xinjiang, Fuchsia seeks to discover if it's really possible for a Westerner to become a true convert to Chinese cuisine...\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":47072363086060,"sku":"9780091918323","price":40.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/19529433482220.jpg?v=1765097816"},{"product_id":"land-of-fish-and-rice-by-na-fuchsia-dunlop-9781408802519","title":"Land of Fish and Rice","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eFuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too\u003c\/strong\u003e \u003cem\u003eClaudia Roden\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok\u003c\/strong\u003e \u003cem\u003eKen Hom\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a \u003cem\u003eLand of Fish and Rice\u003c\/em\u003e. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.\u003c\/p\u003e\n\n\u003cp\u003eDrawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You’ll be inspired to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork.\u003c\/p\u003e\n\n\u003cp\u003eMost of the recipes contain readily available ingredients and with Fuchsia’s clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you’ll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China’s most fascinating culinary regions.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":48242776867052,"sku":"9781408802519","price":59.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781408802519-land-of-fish-and-rice-1.jpg?v=1787976192"},{"product_id":"five-tastes-by-fuchsia-dunlop-9780241517000","title":"Five Tastes","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eYour ultimate guide to the magic of Chinese flavour\u003c\/p\u003e\n\n\u003cp\u003eWhen people in ancient China spoke of the \u003cem\u003efive tastes\u003c\/em\u003e, they were talking not only literally about the five tastes recognised in Chinese gastronomy—sour, bitter, sweet, pungent, and salty—but also metaphorically about all the ingredients and flavours at a cook's disposal. They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish.\u003c\/p\u003e\n\n\u003cp\u003eYou don't need to be a Chinese cook to find inspiration in the Chinese arts of flavour. With a few core seasonings, flavour combinations, and techniques, you can conjure up delicious dishes from whatever ingredients you have to hand, whether seasonal treats from a farmers' market, specialist produce, or basic vegetables from a supermarket. These recipes—which celebrate the Chinese philosophy that good health and pleasure are inseparable when it comes to food—will show you how to celebrate the irresistible flavours of China in your own kitchen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":48344433033452,"sku":"9780241517000","price":60.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780241517000-five-tastes-1.jpg?v=1789091767"}],"url":"https:\/\/bookhero.live\/collections\/fuchsia-dunlop.oembed","provider":"Book Hero","version":"1.0","type":"link"}