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.

Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less