Cookbooks

The Food of Sichuan

Fuchsia Dunlop

Cookbook Author


Chef Demonstration

Wednesday, October 23
6:00 PM - 8:30 PM

$100.00

Fuchsia Dunlop has been an authority on Chinese cuisine for decades; you’ve read her stuff in The New Yorker, Gourmet, Saveur or in one of her award-winning cookbooks (Every Grain of Rice, Shark’s Fin and Sichuan Pepper, among others). In this class, she’ll be featuring bold, piquant dishes from her brand new book, Food of Sichuan. It’s an opportunity to taste authentic dishes that can be easily adapted for home cooking.

Menu

Amuse:

Zhong Dumplings 

 

Blanched Spinach in Sour-Hot Sauce

 

Gong Bao chicken 

 

Fish-Fragrant Eggplants

 

Mapo Tofu with rice 

 


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