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Fuchsia Dunlop

14 Podcast Episodes

Latest 16 Oct 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Hong Kong International Literary Festival - Andrew Dembina interviews food author Fuchsia Dunlop

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2 Nov 2020

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Fuchsia Dunlop // The Food of Sichuan

Salt & Spine

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. See acast.com/privacy for privacy and opt-out information.


17 Mar 2020

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Fuchsia Dunlop: The Food of Sichuan


The Food of Sichuan (A New and Updated edition of Land of Plenty)- Fuchsia Dunlop – Hardcover – 978-1-324-00483-7 – 480 pages – W.W. Norton – October 15, 2019 – $40.00 – ebook versions available at lower prices. I love cooking and I particularly love cooking Chinese cuisine, and among Chinese cuisines, my favorite has always been Sichuanese. I am by no means an expert chef, but as an educated and somewhat experienced eater and cook, books like The Food of Sichuan are wonderful for me to read and learn from. Now having spent some time with the recipes, I can attest that this is a spectacular book for anyone interested in becoming a better cook of any form of Chinese cuisine. Fuchsia’s writing about traditional Sichuan cookery is illuminating, and her knowledge and awareness the issues facing western cooks make this book a pleasure to work with. And it is a beautifully produced book – so much so that I have had to be extremely careful as I cooked from it, as I did not want to splash soy sauce or hoisin on any of the pages of the book. Nearly twenty years ago, Fuchsia’s first book, Land of Plenty, was viewed by many to be one of the greatest cookbooks of all time. In this new book, Dunlop returns to the region where her own culinary journey began, adding more than 70 new recipes to the original selection and adding new writing as well. The Food of Sichuan offers home cooks the tools needed to make a broad range of Sichuan dishes, ranging from the simple to the complex. The book includes beautifully reproduced food and travel photography, as well as Dunlop’s extensive writing about the culinary and cultural history of Sichuan, home of one of the great cuisines of the world. Fuchsia Dunlop is a cook and food-writer specializing in Chinese cuisine. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other now well-known books of Chinese cooking, Revolutionary Chinese Cookbook, and of course, the aforementioned Land of Plenty. Fuchsia’s writing has appeared in many publications including Lucky Peach, Saveur, The New Yorker, and Gourmet. In the US, she has won four James Beard awards and was named ‘Food Journalist of the Year’ by the British Guild of Food Writers (GFW) in 2006. Shark’s Fin and Sichuan Pepper won the IACP Jane Grigson Award in the US, and the GFW Kate Whiteman Award for Food and Travel in the UK. Most recently, Land of Fish and Rice won the 2017 Andre Simon Food Book of the Year award. She is a restaurant consultant in London, and has also consulted and taught Chinese cookery for companies including Williams Sonoma and Marks and Spencer. Dunlop has spoken and cooked at conferences and events in China, Barcelona, California, New York, Sydney and Singapore, and as part of the Transart festival in Bolzano, Italy. Fuchsia Dunlop grew up in Oxford, England, and studied at Magdalene College, Cambridge University, Sichuan University, and the School of Oriental and African Studies in London. She speaks, reads and writes Chinese. ‘The best writer in the West… on Chinese food’ — Sunday Telegraph ‘Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden.’ — Independent ‘A world authority on Chinese cooking… Her approach is a happy mixture of scholarly and gluttonous.’ — Observer Food Monthly Support independent bookselling – purchase The Food of Sichuan from RJ Julia Booksellers in Madison, Connecticut, they will send the book to you promptly. Visit the author’s excellent and comprehensive website here.The post Fuchsia Dunlop: The Food of Sichuan first appeared on WritersCast.


12 Feb 2020

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Lunch with Fuchsia Dunlop at Mama Chang (Bonus)

Conversations with Tyler

Three years after her first appearance, Chinese food expert Fuchsia Dunlop joins Tyler to celebrate the release of her latest cookbook and talk all things food and China. This time the conversation was held over a special homestyle meal at Mama Chang, the newest restaurant from Chef Peter and Lisa Chang. Together with their daughter Lydia Chang, Fuchsia selected a menu to share with Tyler and a group of friends from the DC food scene. Each dish inspired new avenues for discussion, including the trendiness of ‘Chinese’ cauliflower, why hot pot is overrated, what Western food China has recently perfected, first experiences with Sichuan peppercorns, whether ma la will take over the world, why Michelin inspectors underrate Chinese cuisine, what to serve a Westerner for a Chinese dessert, and much more. Joining Tyler, Fuchsia, and Lydia around the table were Chef Pichet Ong, Chef Seng Luangrath, David Hagedorn, Stefanie Gans, Rivka Friedman, Natasha Cowen, and Yana Chernyak. Special thanks to Peter, Lisa, Lydia and all the staff at Mama Chang for the wonderful meal. Follow Fuchsia on Twitter Follow Tyler on Twitter More CWT goodness: Facebook Twitter Instagram Email

1hr 16mins

13 Nov 2019

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Fuchsia Dunlop, The Food of Sichuan

Book Larder Podcast

This episode we welcome Fuschia Dunlop into our kitchen to chat with Hsiao-Ching Chou about her cookbook, The Food of Sichuan. Fuschia discusses how she got interested in Sichuan cuisine, what has changed since the first edition of the book and her insights into eastern and western cuisine. Enjoy this talk and purchase your copy of The Food of Sichuan here. Special Guests: Fuchsia Dunlop and Hsiao-Ching Chou.


6 Nov 2019

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Table Talk: with Fuchsia Dunlop

Best of the Spectator

Fuchsia Dunlop is a writer and chef specialising in Chinese cuisine, especially that of Sichuan. She tells Lara and Livvy about the international lodgers who trained her adventurous palate growing up, why some Chinese foods can be so challenging for westerners (hint: it's the texture!), and the 23 different types of Sichuan spicy.Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it. Listen to past episodes here.


5 Nov 2019

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An Englishwoman in China, with Fuchsia Dunlop

Keep It Quirky podcast

It’s the 50th episode of the Keep It Quirky podcast! Woohoo! I can't think of a better guest to celebrate the big 5-0...Fuchsia Dunlop is one of my culinary and literary heroes. Her memoir, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is one of the best memoirs I’ve ever read -- and the fact that it’s full of tantalizing food descriptions and recipes is the cherry on top! The new edition of it has a foreword from the fabulous Bee Wilson (a British food writer and historian). Fuchsia has won 4 James Beard Awards for her work. From Sichuan Cookery (which in the US was published as Land of Plenty) to Every Grain of Rice: Simple Chinese Home Cooking, and more, she has shared Chinese food culture with the masses. Some of her other work has appeared in the New Yorker, Saveur, Lucky Peach, Financial Times and Gourmet, and you’ve probably seen her as a guest on Netflix’s Ugly Delicious with David Chang, and Anthony Bourdain’s Parts Unknown. If you can’t tell by now, Fuchsia is a force of nature. Talking with her was a huge honor and her ongoing love for her work -- decades into it -- is evident. Her career began with a sub-editing job at the BBC, which led her to take Mandarin classes and after that she won a British Council scholarship to study a year in Chengdu, China, the heart of Sichuan province. The rest, as they say, is history. Show notes:-Her newest book release: The Food of Sichuan → https://www.amazon.co.uk/Food-Sichuan-Fuchsia-Dunlop/dp/1324004835-She also does culinary tours around China! Check out her website for more info: www.fuchsiadunlop.com-Shout out to Ed Levine, founder of Serious Eats, for connecting me with Fuchsia. You should check out his book, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And he was episode #8 of this podcast! https://keepitquirkypodcast.com/8-ed-levine-of-serious-eats-on-the-era-of-reluctant-entrepreneurs/--Fuchsia Dunlop--Instagram & Twitter // @fuchsiadunlop --Keep It Quirky--Instagram // @keepitquirkypodcastKatie Quinn on Insta & Twitter // @qkatieDon’t forget to sign up for my e-newsletter! Go here: http://eepurl.com/dNtAx2 See acast.com/privacy for privacy and opt-out information.


16 Oct 2019

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Ep201: The Food Of Sichuan | Featuring Chinese food expert and author Fuchsia Dunlop

The Kitchen Is On Fire

After last week and the incredible staging of their own (podcast) deaths, James and Sam return to the usual ballyhoo and tomfoolery that has defined them for decades now. They turn their backs on the wondrous illusions and, if we’re being entirely honest, pure magic of last week and leave that to the likes of David Copperfield, Paul Daniels and that weird uncle you only ever met at birthday parties who had a cup with a vanishing ball in it and a multi-coloured hankerchief and subscriptions to….magazines and wore brown trousers and drove a 1970’s sedan car even though it was 1992. You know the sort. Anyway, this week Chinese food expert and author Fuchsia Dunlop arrives in TickyOff Towers and explains how she became said expert and wrote a number of cookbooks including Sam’s all time favourite. She schools our heroic pair on stir frying tekkers, the city of Chengdu and explains why she once set her own cookbook on fire. Before Fuchsia shows up James has had a birthday, Pidgin has come up with a bad dish, they talk a bunch about spaetzle and ponder on a huge question: Can any fish reverse? This week’s episode is sponsored by the Siegfried and Roy of wine delivery, dropwine.co.uk


5 Oct 2019

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S02E05 Fuchsia Dunlop

Honey and Co: The Food Sessions

Fuchsia Dunlop is a cook, food-writer, broadcaster and author of some of our favourite books, specialising in Chinese cuisine. Fuchsia visited us at Honey & Spice where we talked about her latest book, Land of Fish and Rice: Recipes from the Culinary Heart of China which is full of beautiful recipes from the Jiangnan province in eastern China, where she likes to eat in Chinatown and the best tools and ingredients for cooking authentic Chinese food in your own kitchen. 


15 Dec 2017

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Episode 306: The "Land of Fish & Rice" with Fuchsia Dunlop


On today’s episode of THE FOOD SEEN, and just in time for the Year of the Rooster, Chinese food authority Fuchsia Dunlop walks us through New York City’s monolithic Chinatown, relative to the offerings from her hometown London. What once was a Cantonese stronghold, the cuisine perceived as “Chinese food” in our cities, is now as diverse as the country (of China) itself. In her latest book, Land of Fish & Rice, she explores the region of Jiangnan, best known for the upstart metropolis of Shanghai, which in no way represents the historic gastronomy of the area. There’s “red-braising”, “drunken” dishes made with Shaoxing wine, and “su cai hun zuo” better known as vegetarian ingredients cooked meatily (e.g. smoked tofu slivers), and sweet & sour West Lake Fish in Vinegar Sauce. The foods are often referred to as “qing dan”, which translates to English as misnomers, “bland” or “insipid”, when in reality they conjure up delicate soothing flavors that calm the spirits, very healthy and balanced, or “feel good” comfort food. We promise, you’ll think of Chinese takeout differently from now on.


24 Jan 2017