A introduction to Chinese home cooking, from a trained chef. 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. Many recipes require few ingredients and are startlingly easy to make, and it also features a guide to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients'.
Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. She speaks, reads and writes fluent Mandarin, and has trained as a chef in the Sichuanese capital, Chengdu. She is the prize-winning author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China and two critically-acclaimed Chinese cookery books, Sichuan Cookery and Revolutionary Chinese Cookbook as well as writing for publications including the Financial Times and the New Yorker. She lives in London.