chinese cuisine
A choice of this year’s cook books
Recipes and food history from Blanche Vaughan, Sky McAlpine, Pen Vogler, Fuschia Dunlop and Fred Hogge, among others
Lip-smacking morsels
Fuchsia Dunlop enjoys a rich variety of dishes throughout China, including drunken hairy crabs, crisp pig’s ears, giant carp’s tails and delicate ducks’ tongues
Some like it hot
These days it is as hard to imagine Sichuanese food without chillies as it is to imagine Italian food without…
