Over on the Home Cooking board we’re cooking from Fuchsia Dunlop’s books, “Land of Plenty” and “Revolutionary Home Cooking.” She has a tip in those books that others might well know but that I hadn’t seen before in any of my half...

't need potato starch either, cornstarch works just fine): http://www.seriouseats.com/talk/2007/02/recipe-fuchsia-dunlops-general.html

If you’re into spicy Chinese food, i.e., Sichuan or Hunan, I’d highly recommend Fuchsia Dunlop's books, Land of Plenty: A Treasury of Authentic Sichuan Cooking and her newest book, Revolutionary Chinese Cookbook:...

. In past months we have also discussed selecting one of FUCHSIA DUNLOP’S CHINESE COOKBOOKS. Let the games begin!! Best, Oakjoan (Joan Mocine)

Looking for an expert on Asian bean pastes... we’re talking primarily fermented soy or fava beans and salt So far I haven’t had luck finding the Szechuan chili bean paste recommended by Fuchsia Dunlop in her cookbook. I...

Is this the Fuchsia Dunlop recipe?

Here’s a great Hot Chili Oil recipe paraphrased from Fuchsia Dunlop's “Revolutionary Chinese Cookbook: Recipes from Hunan Province.” (New York, WW Norton; 2006.) One Cup of Dried Chili Flakes with seeds Two and...

...don’t want you to overpower it! (This via Fuchsia Dunlop) Small handful of dried chilies Fennel Seeds 2-3 pcs. Star Anise 3-4 pcs of Clove 3-4 Cardamon pods 3-4 Tbl of Shao Xing Rice Wine

land of plenty, by Fuchsia Dunlop, W. W. Norton & Company, 2001. ISBN 0393051773. A recent Sichuan cookbook with a good noodle section. The “Xie Laoban's Dan Dan Noodles” recipe alone is worth the price of the book:...

I have made Fuchsia Dunlop's Lamb Polo, which is a spicy lamb almost risotto-like dish. It has cumin and is in her Land of Plenty (Sichuan) cookbook. I found it also online in written recipe form. That site also has a video of...

There is a good article by Fuchsia Dunlop on Chengdu Street Food here. http://www.guardian.co.uk/travel/2008/feb/02/china.travelfoodanddrink

I’ve decided to re-create one of my favorite dishes (the green beans, doncha know) from Little Szechuan in St. Paul from a similar sounding looking recipe in Fuchsia Dunlop's “Land of Plenty” and I need...

, that this is their annual food issue. It includes a biographical article on Jeffrey Alford and Naomi Duguid, an article by Fuchsia Dunlop, one about a master bladesmith . . . .Can’t wait to curl up with it.

Here’s a great recipe from Fuchsia Dunlop's “Revolutionary Chinese Cook: recipes from Hunan Province” (WW Norton, NY; 2006) that is both wonderful and a different take on spuds! POTATO SLIVERS WITH VINEGAR 2 Large...

Fuchsia Dunlop lists Sichuanese ya cai or Tianjin preserved vegetable or preserved mustard leaves in her recipe for Dan Dan Noodles. Could someone point out for this noob where to find either of these AND what they look like...