'Fuschia Dunlop' on Serious Eats

Dinner Tonight: Hunan Beef with Cumin

I don't know why I never thought about stir-frying short rib before. Sure, the luxuriously fatty cut is the backbone of Korean barbecue, but I just tend to associate it with long, slow simmering. But if Fuschia Dunlop tells me to do something, I usually follow along. This recipe from her Revolutionary Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold. More

Talking with Fuchsia Dunlop: One Englishwoman's Take on Food in China Today

Nobody I know of in the West understands more about food in China than Fuchsia Dunlop. The author of two remarkable Chinese cookbooks, Land of Plenty (about Sichuan food), and The Revolutionary Cookbook (about Hunanese cooking), Dunlop was not only the first Westerner to attend the Sichuan Institute of Higher Cuisine, she spent the better part of the last 14 years traveling through China to explore the food culture. So when her newest book, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, was published a few months ago, I knew it was going to be good. I just wasn't prepared for how good. The book is an evocative and emotionally resonant account of her visits to... More

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