The world's favourite expert on the spicier cuisines of China comes to Melbourne, riding high on a wave of raves for the completely revised 20th anniversary edition of her landmark book, The Food of Sichuan. Fuchsia Dunlop, the first Westerner to train at the Sichuan Higher Institute of Cuisine, has shared the intricacy and brilliance of Chinese cooking in the likes of The New Yorker, Lucky Peach and The Financial Times, on Anthony Bourdain’s Parts Unknown, David Chang’s Ugly Delicious, and Gordon Ramsay’s The F-Word, as well as her five best-selling books, picking up a swag of awards along the way. An alumna of Magdalene College, Cambridge University, Sichuan University, and the School of Oriental and African Studies in London, Fuchsia speaks, reads and writes Chinese.
“Doing justice in a single book to a cuisine as magnificent, complex and regionally as the Sichuanese remains an impossible task,” says Fuchsia, “but I hope this book, for readers of English, will take us a little further along the road.”
In this all-star dinner, Fuchsia joins Neil Perry and Spice Temple chef Neisha Woo to explore this most remarkable cuisine over a shared multi-course banquet, in dishes hot and numbing, nuanced and fresh.
"There is no better Western expert on Chinese cooking than Fuchsia Dunlop," says Neil Perry. "We're super-excited to welcome her to Spice Temple Melbourne in March."
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