I love good Chinese food but never thought that I’d be able to cook it successfully until I started reading and cooking from Fuchsia Dunlop’s books. I’m a big fan of her other books (especially Sichuan Cooking) but this is the one I find myself returning to again and again, for recipes that are deceptively simple – many have just a handful of ingredients – yet that taste undeniably ‘proper’.
Editor, Observer Food Monthly,
Finest of the third wave of food writers, Dunlop shares her knowledge and travelling lightly. Simply told and shared, this is Chinese cooking as it should be, everyday food as eaten at home by the people and places she introduces. An immensely useful, evocative book. Also a pleasure to read.
I bought this after travelling to China to report on their refrigeration boom for The New York Times Magazine. I missed the flavours I had tasted while in China, and Dunlop's recipes are simple enough for me to make without too much palaver, but the results still taste authentic.
Founder & Head Chef of School of Wok
Fuschia's achievement as a Western lady, yet to me, true Chinese chef are highly commendable and also well respected in the industry for good reason. Her recipes are modern yet authentic. The book is also beautiful and makes you want to pick it up and enjoy.
Food & drink writer
I love every one of Fuchsia Dunlop's books on Chinese cooking, but this one has the advantage of accessibility; these are dishes you can actually make at home.
Founder and co-CEO of Hubbub
A gift from a dear friend, this book just has brilliant brilliant recipes. Makes it possible to recreate some of my favourite dishes at home.
A corrective to the American view of "Chinese food." Her recipes result in incredibly flavorful, complex, and authentic dishes.
Chef, writer and broadcaster
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Food Columnist, The New York Times
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Managing Culinary Director, Serious Eats
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