BILF Podcast: Fuchsia Dunlop Introduces Her Latest Book, Shark's Fin & Sichuan Pepper
Known as "the best writer in the West.. on Chinese food", Fuchsia is very well known in the international culinary scene. She's in Beijing to introduce her latest book, Shark's Fin & Sichuan Pepper and shared interesting anecdotes of eating her way through China.
I'd highly recommend this book. It is incredibly perceptive, lucid and entertaining. I dare say it will change the way you perceive Chinese cuisine, it did mine as I'm still looking to connect with my Chinese heritage.
For those interested in trying your hand at Sichuan food, check out Fuchsia Dunlop's two cook books, Revolutionary Chinese Cookbook and Land of Plenty: A Treasury of Authentic Sichuan Cooking.
All her books are available at The Bookworm.
Click play above to listen. Click HERE to download mp4.
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