The Food of Sichuan

Salt & Spine

English - March 17, 2020 18:44 - 48 minutes - ★★★★ - 185 ratings
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Previous Episode: Einat Admony on shuks, stand-up, and running restaurants

Next Episode: Celebrated cooking teacher Molly Stevens' secrets to simple, perfect dinners

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.

ALSO on this week's show:

We head into the kitchen with author Maria Zizka to cook from Fuchsia's latest book.We feature recipes for Fish-Fragrant Eggplants and Mapo Tofu.

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