Episode 74
Tuesday, March 17, 2020

Fuchsia Dunlop revisits her iconic Sichuanese cookbook after 20 years

"I think sometimes Westerners are a bit intimidated by Chinese cooking and they think it's all very complicated and requires many tricky ingredients. And you need a very powerful wok. But actually, Chinese home cooking is accessible."

This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.

Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.

Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.

VOICES featured in this episode:

RECIPES featured in this episode:

COOKBOOKS featured in this episode:

The Food of Sichuan

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Episode Transcript: