<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[author results for Dunlop, Fuchsia]]></title><description><![CDATA[author results for Dunlop, Fuchsia]]></description><link>https://gateway.bibliocommons.com/v2/libraries/skokielibrary/rss/search?query=Dunlop%2C%20Fuchsia&amp;searchType=author&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Fri, 13 Mar 2026 01:13:01 GMT</lastBuildDate><item><title><![CDATA[Every Grain of Rice]]></title><description><![CDATA[A James Beard Award Winner    "A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." —David Chang, Momofuku   Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.   Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C2969351</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C2969351</guid><category><![CDATA[EBOOK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Thu, 31 Jan 2013 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/2969351133</comments><format>EBOOK</format><subtitle>Simple Chinese Home Cooking</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393241211/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Every Grain of Rice]]></title><link>https://skokielibrary.bibliocommons.com/v2/record/S133C1796633</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C1796633</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Thu, 31 Jan 2013 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/1796633133</comments><format>BK</format><subtitle>Simple Chinese Home Cooking</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393089042/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Revolutionary Chinese Cookbook]]></title><link>https://skokielibrary.bibliocommons.com/v2/record/S133C1508875</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C1508875</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Wed, 31 Jan 2007 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/1508875133</comments><format>BK</format><subtitle>Recipes From Hunan Province</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393062229/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Invitation to A Banquet]]></title><description><![CDATA["Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine."--Dust jacket]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C3301405</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C3301405</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/3301405133</comments><format>BK</format><subtitle>The Story of Chinese Food</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393867138/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Food of Sichuan]]></title><description><![CDATA[An essential update of Fuchsia Dunlop's landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.  Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re-create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. -- Amazon.com]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C2943796</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C2943796</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Thu, 31 Jan 2019 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/2943796133</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781324004837/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Land of Fish and Rice]]></title><description><![CDATA[An exploration of techniques and ingredients key to the Jiangnan kitchen collects recipes for dishes that celebrate the culinary delights of the Yangtze region, featuring such dishes as clear-steamed sea bass, fresh soybeans with pickled greens, and dingpo pork.]]></description><link>https://skokielibrary.bibliocommons.com/v2/record/S133C2617002</link><guid isPermaLink="true">https://skokielibrary.bibliocommons.com/v2/record/S133C2617002</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dunlop, Fuchsia]]></dc:creator><pubDate>Sun, 31 Jan 2016 00:00:00 GMT</pubDate><comments>https://skokielibrary.bibliocommons.com/item/comment/2617002133</comments><format>BK</format><subtitle>Recipes From the Culinary Heart of China</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780393254389/MC.GIF&amp;client=skopl&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>