Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese

Cooking Cooking from various regions of China is covered in 12 chapters that address the history and development of Chinese cooking, Chinese cooking methods and

Gives basic and essential knowledge of Chinese cookery, with recipes of Mandarin, Shanghai, Chunking and Cantonese origin simplified for Americans.

Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade