I am sure, Ruth, that you know this: Fuschia is about to lead a culinary tour of Yunnan. It is one of those she leads three times a year (I think) for a company called Wild China. My son, Francois, and I went on one of her tours in May of this year. Apart from having to taste more foods than I can, the experience was fabulous.
I have Bruce Cost's cookbook "Ginger East to West". I suspect it's out of print; I got my copy at a potluck hosted by John Harris, former head of Aris Books, where attendees made recipes from this book and others published by Aris.
I love Fuchsia Dunlop and her series of Chinese Regional books. Well written, good range of recipes from simple to complex...but I can't help myself from stepping off into the geezer deep end and remembering that this path is already well traveled and written , plus realized in a brick and mortar SF restaurant, China Moon, by the late Barbara Tropp whose work and life, in Max Weber's memorable analogy, has been lost at sea.
Barbara was wonderful, as was China Moon, and neither she nor her restaurant nor her books have been forgotten. What I probably should have said is that Fuchsia is part of the next generation - those who was able to study cooking on the mainland, rather than in Hong Kong or Taiwan.
I was lucky enough, a few years ago, not only to eat a banquet dinner cooked by Fuschia, but for her to sit opposite me at the dinner at the Galle Literature Festival, in Sri Lanka.
My apologies I know this question was not directed at me, but I would send you to Kang Kang Food Court (康康小美) in Alhambra - there is also one in Temple City, but this is the original. They sell frozen dumplings of course but while you are there try the Sheng Jian Bao (生煎包).
Fuchsia was just here not long ago!! Though I gave up my seat half-way through to someone who was late (runs in the family maybe?). I'll be back next time.
I met Fuchsia Dunlop at The Bookworm in Beijing when her book, Revolutionary Chinese Cookbook (Hunan cuisine) came out in 2007. She was very friendly, kind, and patient with questions. I saw her again at China Live in San Francisco for the new edition of her Sichuan Cookbook (and I got to meet Cecilia Chiang!!).
She is the most knowledgeable person when it comes to Chinese cooking.
I am sure, Ruth, that you know this: Fuschia is about to lead a culinary tour of Yunnan. It is one of those she leads three times a year (I think) for a company called Wild China. My son, Francois, and I went on one of her tours in May of this year. Apart from having to taste more foods than I can, the experience was fabulous.
Lucky you! I'm sure those trips are fabulous.
What a quick and easy fried rice recipe! I just finished reading The Paris Novel, loved it, and am interested in cooking again!
I have Bruce Cost's cookbook "Ginger East to West". I suspect it's out of print; I got my copy at a potluck hosted by John Harris, former head of Aris Books, where attendees made recipes from this book and others published by Aris.
I cannot wait to take home some dumplings from super taste. Thank you for another great recommendation!!
Looks like Mala Market along with great ingredients has delicious recipes on their website. Can’t wait to try them!
I love Fuchsia Dunlop and her series of Chinese Regional books. Well written, good range of recipes from simple to complex...but I can't help myself from stepping off into the geezer deep end and remembering that this path is already well traveled and written , plus realized in a brick and mortar SF restaurant, China Moon, by the late Barbara Tropp whose work and life, in Max Weber's memorable analogy, has been lost at sea.
Barbara was wonderful, as was China Moon, and neither she nor her restaurant nor her books have been forgotten. What I probably should have said is that Fuchsia is part of the next generation - those who was able to study cooking on the mainland, rather than in Hong Kong or Taiwan.
I was lucky enough, a few years ago, not only to eat a banquet dinner cooked by Fuschia, but for her to sit opposite me at the dinner at the Galle Literature Festival, in Sri Lanka.
thank you for the dumpling tip! where should i go in LA for dumplings to keep in the freezer?
My apologies I know this question was not directed at me, but I would send you to Kang Kang Food Court (康康小美) in Alhambra - there is also one in Temple City, but this is the original. They sell frozen dumplings of course but while you are there try the Sheng Jian Bao (生煎包).
Fuchsia was just here not long ago!! Though I gave up my seat half-way through to someone who was late (runs in the family maybe?). I'll be back next time.
I loved those articles, thank you for commissioning them. Her books have been the single greatest influence on how I cook today.
I almost forgot to mention that the menus you so generously share are all treasures!
I met Fuchsia Dunlop at The Bookworm in Beijing when her book, Revolutionary Chinese Cookbook (Hunan cuisine) came out in 2007. She was very friendly, kind, and patient with questions. I saw her again at China Live in San Francisco for the new edition of her Sichuan Cookbook (and I got to meet Cecilia Chiang!!).
She is the most knowledgeable person when it comes to Chinese cooking.