Fuchsia Dunlop, Land of Plenty

Just arrived in the mail from Amazon.com. After successfully adapting her recipe for Ding Gong Bao Chicken, found online (see this earlier post), I decided to look for a copy of the book itself. The author works for the BBC, lived in Sichuan for several years, was the first ever foreign student to enroll at the Sichuan Institute of Higher Cuisine in Chengdu, and has tested all of the recipes in her London kitchen. Excellent...