Take a journey to the land of fish and rice, as it has been called since ancient times –the Lower Yangtze region or Jiangnan, with its modern capital Shanghai. For centuries, local cooks have been using the plentiful produce of the area’s lakes, rivers, fields and mountains, combined with ingredients of rice vinegar, soy sauce, spring onion and ginger, to create a cuisine known throughout China for its delicacy and beauty.
Drawing on years of study and exploration, Fuchsia Dunlop’s latest book Land of Fish and Rice presents the food of this fascinating Jiangnan region. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.
Dunlop will discuss how she created this fascinating – and beautiful – new book. Prepare to leave feeling hungry and knowledgeable about a cuisine that says as much about a culture and location as it does about simple eating. A book signing and drinks reception will follow.
Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine. She has written for publications including the Financial Times, New Yorker and Observer, and has appeared on Gordon Ramsay's The F -Word and The Food Programme on BBC Radio 4. Her previous books include the award-winning Sichuan Cookery, Every Grain of Rice: Simple Chinese Home Cooking and Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.