MOCATalks with cookbook author Fuchsia Dunlop - The Food of Sichuan

Tue, Oct 22, 2019 @ 6:30pm - 7:30pm

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Tickets are $15 and include book signing, wine, and Museum admission. Members receive complimentary tickets. Not a Member? Join today!

 

Author Fuchsia Dunlop joins us to talk about her fully revised and updated edition of her classic cookbook Land of Plenty. When Fuchsia Dunlop’s Land of Plenty was first published in 2001, few people outside China had experienced the lip-tingling sensation of real Sichuan pepper. Nearly twenty years later, Sichuanese cuisine has become popular all over the world, but Dunlop’s pioneering work remains the key text for English speakers eager to understand its myriad flavors and sophisticated culinary techniques. As the New York Times has said, Dunlop has “done more to explain real Chinese cooking to non-Chinese cooks than anyone.”

 

Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, is a James Beard Award–winning writer and author of Every Grain of Rice, Land of Fish and Rice, Revolutionary Chinese Cookbook, and a memoir, Shark’s Fin and Sichuan Pepper. She speaks, reads, and writes Chinese. She lives in London.